- 2 cups white sugar
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups water
- 1 pound quinces – peeled, cored, and diced
- 1 orange, zested (optional)
- 1/2 cup orange juice
- 2 tablespoons white wine vinegar
- 3 cups fresh or frozen cranberries
- 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. Add the quince, and reduce heat to low. Cook and stir until the quince have turned rose colored, 4 to 5 minutes.
- 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.