Home Recipes Quince Chili Chutney with Cassia Cinnamon and U.S. Cranberry Chutney

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.

1 kg	quinces
4	shallots
150 ml	mild white wine vinegar
150 ml	white wine
100 g	cranberries
100 g	dried fruit (prunes, raisins, apricots)
250 g	sugar
2 tsp	salt
2 sticks	Cassia cinnamon
2	aniseeds
½ tsp	coriander seed
2	chilis
1 tbsp	cloves
½ tsp	long pepper
1 kg	quinces

Step 1
Briefly wash the quinces with hot water. Peel, core and dice finely. Leave to stand for one hour with sugar & salt.
Step 2
Soak the dried fruits in white wine and white wine vinegar.
Step 3
Finely dice shallots. Remove seeds from chili and cut into fine strips.
Step 4
Wash fresh cranberries, sort them and sauté in hot butter for about 3 minutes, stirring occasionally.
Step 5
Add the shallots and let them get glassy.
Step 6
Add remaining ingredients and boil down at medium heat for about 30 minutes while stirring occasionally, pour into a glass and let cool down.

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