Quince Chili Chutney with Cassia Cinnamon and U.S. Cranberry Chutney
This Christmas quince chili chutney with cassia cinnamon and cranberries tastes perfect with roasted goose.
|150 ml||mild white wine vinegar|
|150 ml||white wine|
|100 g||dried fruit (prunes, raisins, apricots)|
|2 sticks||Cassia cinnamon|
|½ tsp||coriander seed|
|½ tsp||long pepper|
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