Cranberry Quince Chutney

serves:

ingredients
1 pound quince, ripe and unblemished
1 pound fresh cranberries
1 cup sugar
1 cup white wine
1 cup water

directions


Rinse the quince and cut each into wedges through the stem and blossom end. Peel the skin or, if it is thin and unblemished, you may leave it on (which I do). Pare out the core and the seeds then slice each wedge crosswise in half-inch pieces about 1/3-inch thick.

Rinse the cranberries and drain.

Put the quince with the sugar, wine and water in a heavy-bottomed 3- or 3-quart saucepan; stir together.

Bring the syrup to a boil and cook uncovered at a steady simmer for 30 minutes then add the cranberries and cook for additional 30 minutes or longer until the syrup has thickened visibly with big bubbles popping all over the surface. Remove the pan from the heat and let it cool. Serve it immediately or seal in jars and keep refrigerated until ready to use.