Ingredients:

  • 2 lbs (900g) Quince, peeled, cored, and chopped
  • 1 large (200g) Onion, finely chopped
  • 8 oz (225g) Granulated Sugar
  • 8 oz (225g) Light Brown Sugar
  • 12 oz (350ml) Cider Vinegar
  • 2 oz (50g) Dried Cranberries
  • 1 inch (2.5 cm) piece of Fresh Ginger, peeled and finely grated
  • 2 cloves Garlic, minced
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Allspice
  • ¼ tsp Chili Flakes (optional)
  • 1 tsp Salt
  • ½ tsp Ground Black Pepper

Instructions:

  1. Peel, core, and chop the quince into small, even cubes. Toss with a squeeze of lemon juice to prevent browning.
  2. In the saucepan, sauté the chopped onion over medium heat until softened and translucent. Add the minced garlic and grated ginger; cook for another minute until fragrant.
  3. Add the chopped quince, both sugars, cider vinegar, cranberries, spices (cinnamon, allspice, chili flakes), salt, and pepper to the saucepan.
  4. Bring the mixture to a gentle simmer over medium-low heat. Reduce the heat to low and cook, uncovered, stirring occasionally to prevent sticking, for approximately 1.5 - 2 hours, or until the quince is tender and the chutney has thickened to a jam-like consistency.
  5. Carefully ladle the hot chutney into sterilized jars, leaving about ½ inch (1 cm) of headspace. Seal the jars tightly.
  6. If desired, process the jars in a boiling water bath for 10 minutes to ensure a longer shelf life.
  7. Let the jars cool completely before labeling and storing in a cool, dark place.