Sparkling Spiced Quince Chutney

Sparkling Spiced Quince Chutney

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Preparation time:30 Mins

Cooking time:01 Hrs 30 Mins

Servings:4-5 jars

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:

• Peel, core, and chop the quince into small, even cubes. Toss with a squeeze of lemon juice to prevent browning.
• 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.
• Add the chopped quince, both sugars, cider vinegar, cranberries, spices (cinnamon, allspice, chili flakes), salt, and pepper to the saucepan.
• 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.
• Carefully ladle the hot chutney into sterilized jars, leaving about ½ inch (1 cm) of headspace. Seal the jars tightly.
• If desired, process the jars in a boiling water bath for 10 minutes to ensure a longer shelf life.
• Let the jars cool completely before labeling and storing in a cool, dark place.

Nutrition Facts

Calories:275

Fat:0.5g

Fiber:3g

Recipe Info

Category:Condiment

Cuisine:English

Recipe Introduction: Quince Chutney

Quick Hook

Ever wondered what to do with those weird, rock-hard yellow fruits? I've got just the thing: quince chutney . This isn't just any chutney; it's a flavour explosion! Think sweet, tart, and a little bit spicy.

Brief Overview

Traditional English chutney , this recipe is a fantastic way to use quinces. Making homemade chutney recipe is easier than you think.

It takes about 2-2. 5 hours, including prep, and makes enough for 4-5 jars.

Main Benefits

This autumn chutney recipe is packed with vitamin C, great for boosting your immune system. Chutney for cheese board is perfect with a cheese board.

This quince chutney is special because it tastes like autumn in a jar. Plus, it's a brilliant way of preserving quince .

What Makes This Quince Chutney So Good?

Have you ever had a spiced quince chutney so good it made you want to slap yo' mama? (Only joking, of course!) Honestly, this quince chutney with cranberries hits all the right spots.

I remember the first time I made chutney, it was a disaster. Now? I'm practically Mary Berry!

You may ask yourself, is quince recipes easy ? Well, this one is pretty straightforward. The hardest part is peeling the darn quinces! This chutney is perfect for Christmas, Thanksgiving, or just a Tuesday night with cheese and crackers!

So grab some quinces, and let's get cooking. This is one of those fruit chutney recipes that will become a family favourite.

Don't forget to share with your mates. Enjoy the cider vinegar chutney goodness.

Ingredients & Equipment: Nailing Your Quince Chutney

So you wanna whip up some proper spiced quince chutney , eh? Good on ya! Trust me, nothing beats the smell of it simmering away on a chilly autumn day.

It's like sunshine in a jar. But first, let’s gather our bits and bobs.

Main Ingredients: The Quince-ssentials

Okay, here's what you'll need to make this delicious traditional english chutney .

• 2 lbs (900g) Quince: The star of the show. Go for firm, fragrant ones. Honestly, it makes a difference.
• 1 large (200g) Onion: Finely chopped, mind. Any old onion will do.
• 8 oz (225g) Granulated Sugar: Adds sweetness.
• 8 oz (225g) Light Brown Sugar: For a deeper, more caramel-y flavour.
• 12 oz (350ml) Cider Vinegar: Gives it that lovely tang. I've tried using white wine vinegar before, and it was still great, but not quite the same as cider vinegar chutney .
• 2 oz (50g) Dried Cranberries: A pop of tartness.
• 1 inch (2.5 cm) Fresh Ginger: Peeled and finely grated. It adds a real warmth to the autumn chutney recipe .
• 2 cloves Garlic: Minced.
• 1 tsp Ground Cinnamon: Festive and aromatic.
• ½ tsp Ground Allspice: For that extra bit of spice.
• ¼ tsp Chili Flakes (optional): For a cheeky kick.
• 1 tsp Salt: To balance the flavours.
• ½ tsp Ground Black Pepper: A little warmth.

Seasoning Notes: Spice Up Your Life

Essential spice combinations ? Ginger, cinnamon, and allspice are your holy trinity here. They bring the warmth and make it a real treat.

Want a bit more kick? Add a pinch of cayenne pepper! You can adjust the chili flakes to your liking.

If you don’t have allspice, a little extra cinnamon and a pinch of nutmeg will do the trick. Get creative, my friend!

Equipment Needed: Keep it Simple

You don't need fancy gadgets to make great homemade chutney recipe .

• A large, heavy-bottomed saucepan is key. It stops the chutney from sticking and burning.
• A wooden spoon or heat-resistant spatula for stirring.
• Sterilized jars with lids for preserving your masterpiece. Remember to properly sterilize them!
• A chopping board and a sharp knife . Chopping quince is a bit of a workout, so a good peeler is handy too!
• Serving Suggestion: the best quince chutney is served in a Chutney for cheese board

Alright, there you have it – the ingredients and equipment you need to create a smashing batch of quince chutney. Now, let's get cooking!

Cooking Method

Prep Steps: Your Quince Chutney Starts Here

Right, let's talk about getting prepped for this spiced quince chutney . Trust me, a bit of mise en place goes a long way.

Honestly, the biggest thing is the quince itself. You have to peel, core, and chop it. It can be a pain, a right old faff, so a good peeler is your best mate here.

Chop into roughly ½-inch (1cm) cubes . They don't have to be perfect. Nobody's judging your knife skills here.

While you're at it, chop your onion and get your spices measured. The more you do before, the smoother the cooking will be.

A cheeky way to save time is to use pre-minced garlic and ginger. No one will ever know! As a safety reminder, always use a stable chopping board.

We don't want any kitchen accidents. Also, quince oxidizes like nobody's business, so be sure to toss those cubes in lemon juice!

Step-by-Step Process: Chutney Magic

Right, follow these simple steps. You'll be whipping up quince recipes easy in no time.

1. Soften the aromatics. Sauté chopped onion until softened, then add the minced garlic and grated ginger for another minute until fragrant.
2. Combine everything into a heavy-bottomed saucepan . Add the chopped quince, both sugars ( granulated and light brown ), cider vinegar , cranberries, spices, salt, and pepper.
3. Simmer Gently. Bring the mixture to a gentle simmer. Reduce the heat to low and cook, uncovered, for 1.5 - 2 hours .
4. Stir regularly to prevent sticking. The liquid should have reduced significantly, and the chutney should mound on a spoon .
5. Jarring and sealing: Carefully ladle the hot autumn chutney recipe into sterilized jars. Ensure you leave about ½ inch (1 cm) of headspace . Seal the jars tightly.

Pro Tips: Level Up Your Chutney

Here are a few tips to make your homemade chutney recipe extra special. You know?

Want to make the chutney for cheese board even better? Try using brown sugar and cider vinegar to start. And for a super-authentic Traditional English Chutney , let it mature for at least a week before you crack it open.

Trust me, it makes a world of difference!

Don't overcrowd the pan. Cooking in batches is key to even cooking and proper caramelization. If you want a spicier chutney, you can add a little cayenne pepper.

Don't be afraid to experiment and make it your own! Finally, make-ahead is a go. Chutney keeps for ages. If you have a glut of quince, then preserving quince is easy

Recipe Notes

Listen up, because this is where the magic really happens with my quince chutney . These are my secrets, so treat 'em well!

Serving Like a Pro

Want to wow your mates? Forget boring plating. Think rustic charm. Dollop that spiced quince chutney next to some crumbly cheddar on a wooden board.

Chuck in some walnuts and bam , instant sophistication. Presentation is everything you know? For a dinner party serve with crispy roast duck, or even just slapped on a posh cheese and ham sandwich.

I personally love to use it as part of my cheese board.

Storage Savvy

Right, so you've made a load of quince chutney . What now? Pop it in the fridge, in an airtight container, and it'll be fine for up to 2 weeks .

Honestly, it never lasts that long in my house! Freezing? Yeah, you can , but the texture might change a bit.

I don't recommend it to be fair. If you did the boiling water bath canning method, it can stay in the pantry for 1-2 years! When reheating just use a spoon, no microwaving needed.

Twists and Turns

Fancy a change? For a dietary twist, you could swap out regular sugar for coconut sugar to make it a tad healthier, I guess.

For a more autumnal twist try using it as a part of your autumn chutney recipe , and adding some apples with the quince.

For the quince chutney with cranberries , increase the cranberries for the quince!

Nutrition Lowdown

Let's keep it real: fruit chutney recipes like this aren't exactly health food, are they? It's got fruit and a fair bit of sugar, so it's more of a treat.

But hey, quince is packed with Vitamin C , so that's something, right? The taste is amazing, and the health benefits are an added bonus.

So there you have it! Homemade chutney recipe that's easy to make at home. Experiment, have fun, and don't be afraid to make a mess.

And for those of you who enjoy a bit of preserving quince then I hope this recipe becomes a family favourite! You've got this, and remember, even if it doesn't turn out perfect the first time, it'll still taste bloody brilliant.