Spicy Quince and Cranberry Chutney Recipe

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.