Spicy Quince and Cranberry Chutney

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
2%
Spicy Quince and Cranberry Chutney
105 min.
4
502kcal

Suggestions


If you're looking to elevate your meals with an extraordinary condiment, look no further than this Spicy Quince and Cranberry Chutney! Bursting with flavors, it perfectly balances the sweetness of quinces and the tartness of cranberries, creating a vibrant addition to your culinary repertoire. Whether you're enjoying it as a dip, spread, or side condiment, this chutney will add a delightful zest to your dishes. Imagine serving it alongside roasted meats, spreading it on toast, or even pairing it with sophisticated cheese platters. This recipe is not just delicious; it’s also accessible to everyone, as it’s vegetarian, vegan, dairy-free, and gluten-free!

The beautiful colors, combined with warming spices like cinnamon and cloves, make this chutney visually stunning as well as tasty. As you prepare this dish, the warm, aromatic scent will fill your kitchen, attracting everyone to gather around. The cooking process is simple yet rewarding, taking just about 105 minutes before you can savor this unique creation. With a hearty serving size that caters to four people, this chutney is perfect for gatherings or even as a thoughtful homemade gift. Dive into the world of homemade condiments and impress your friends and family with this exceptional Spicy Quince and Cranberry Chutney!

Ingredients

  • cups cranberries fresh
  • 0.5 teaspoon ground allspice 
  • teaspoon ground cinnamon 
  • 0.5 teaspoon ground cloves 
  • 0.5 cup orange juice 
  • pound quinces diced cored peeled
  • 0.5 teaspoon salt 
  • cups water 
  • cups sugar white
  • tablespoons citrus champagne vinegar 

Equipment

  • sauce pan

Directions

  1. Stir the sugar, cloves, allspice, cinnamon, and salt together in a large saucepan. Stir in the water, then bring to a boil over high heat, stirring until the sugar dissolves.
  2. Add the quince, and reduce heat to low. Cook and stir until the quince have turned rose colored, 4 to 5 minutes.
  3. Stir in the orange zest, orange juice, vinegar, and cranberries. Bring to a boil over high heat, then reduce heat to medium-low, and cook until the cranberries have burst and the chutney has thickened, about 20 minutes. Cool completely before serving.

Nutrition Facts

Calories502kcal
Protein0.81%
Fat1.11%
Carbs98.08%

Properties

Glycemic Index
55.52
Glycemic Load
79.63
Inflammation Score
-4
Nutrition Score
7.8660869339238%

Flavonoids

Cyanidin
34.82mg
Delphinidin
5.75mg
Malvidin
0.33mg
Pelargonidin
0.24mg
Peonidin
36.87mg
Catechin
1.14mg
Epigallocatechin
0.56mg
Epicatechin
4.04mg
Epigallocatechin 3-gallate
0.73mg
Eriodictyol
0.05mg
Hesperetin
3.7mg
Naringenin
0.66mg
Kaempferol
0.09mg
Myricetin
4.99mg
Quercetin
11.21mg

Nutrients percent of daily need

Calories:502.09kcal
25.1%
Fat:0.65g
1.01%
Saturated Fat:0.04g
0.27%
Carbohydrates:129.94g
43.31%
Net Carbohydrates:124.62g
45.32%
Sugar:105.62g
117.36%
Cholesterol:0mg
0%
Sodium:305.48mg
13.28%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.07g
2.14%
Vitamin C:43.16mg
52.32%
Manganese:0.53mg
26.38%
Fiber:5.32g
21.28%
Copper:0.23mg
11.7%
Potassium:357.69mg
10.22%
Vitamin E:1.04mg
6.91%
Iron:1.2mg
6.69%
Vitamin B6:0.1mg
5.14%
Magnesium:19.76mg
4.94%
Vitamin B2:0.08mg
4.6%
Vitamin K:4.29µg
4.09%
Vitamin B1:0.06mg
4.02%
Vitamin B5:0.38mg
3.75%
Calcium:35.31mg
3.53%
Phosphorus:34.26mg
3.43%
Folate:13.63µg
3.41%
Vitamin A:155.58IU
3.11%
Vitamin B3:0.44mg
2.22%
Selenium:1.43µg
2.04%
Zinc:0.17mg
1.14%
Source:Allrecipes