Lidia Bastianich's Cranberry-Quince Chutney
- Yields about 3 cups of fruit in thick syrup -
Ingredients
1 pound ripe, unblemished quince
1 pound of fresh cranberries
1 cup sugar
1 cup white wine
1 cup water
Procedure
1. 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 then slice each wedge crosswise in half-inch pieces about 1/3-inch thick.
2. Rinse the cranberries and drain.
3. Put the quince with the sugar, wine and water in a heavy-bottomed 3- or 3-quart saucepan; stir together.
4. Bring the syrup to a boil and cook uncovered at a steady simmer for 30 minutes then 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.
More holiday recipes from Lidia Bastianich
Octopus and Potato Salad
Swiss Chard Crostata
Broccoli Rabe with Oil and Garlic
Roast Turkey
Apple Strudel
Squash Tiramisù
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2 Comments:
Yay...You posted this! I was one of several who inquired about the recipe when you originally posted Lidia's Thanksgiving feature. Thanks!
holdthemayo at 9:16AM on 11/22/08
In your debt, this wonderful sounding chutney is destined to grace our winter holiday meals soon. I will plan on ordering quince trees early this spring to add to our garden to ensure a future supply of quince. Not having a supply of local quince has kept me from using them for too many years.Thanking you and the busy recipe assistants for this follow-up recipe posting.
TableofDelights at 5:59PM on 11/23/08