Anyway this cranberry chutney couldn't be easier. A little dicing, mixing and baking and it's done. I know that quince can be hard to find at the market so you can substitute pear, or apple. I actually used a combination of quince and Asian pears for this recipe, and when I make it again for Thanksgiving I will use Asian pears only. I really like their flavor and texture. The pears are shaped like an apple, but have the skin of a pear. And they taste just like buttered-rum, seriously...they melt in your mouth. But you may not be able to find Asian pears at your market either. Again, just substitute regular pears or apples or a combination of each.
1 12oz pkg whole fresh cranberries
2 quince, peeled and diced into 1/4" dice
2 Asian pears, peeled and diced into 1/4" dice
3/4 cup unpasteurized apple cider or apple juice
1/2 cup filtered water
1/2 cup pure maple syrup
1 tbsp apple cider vinegar
1/4 cup minced shallot (about 1 large)
2 tsp grated fresh ginger
Zest of one orange
3/4 tsp ground cinnamon
1/2 tsp ground cardamon
1/8 tsp cayenne pepper
1/8 tsp kosher salt
- Preheat oven to 350 degrees.
- Place all ingredients into a bowl and mix really well.
- Pour into a 9x13 casserole dish and bake for about 1 to 1-1/2 hours, tossing every 30 minutes until fruit is soft and liquid is absorbed.
- Remove from oven, place in a serving bowl and let sit until it's room temperature.
- The chutney can be stored in an air-tight container in the refrigerator for about a week.