Happy Holidays!

I hope you all had a wonderful Thanksgiving with your friends, family and loved ones. Having such a bountiful table often leaves behind delicious leftovers, and one of my favorite, and simple ways to use those leftover cranberries, is my recipe for cranberry quince chutney. Delicious as a condiment, atop a turkey sandwich, or just as is. Buon appetito!

 

 

CRANBERRY-QUINCE CHUTNEY

 About 3 cups of fruit in thick syrup

 

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

 

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 and then slice each wedge crosswise in ½- 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 quart saucepan; stir together.

Bring the syrup to a boil and cook uncovered at a steady simmer for 30 minutes. 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.