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I found this great cranberry-quince chutney recipe which would be perfect to spice up your Thanksgiving feast. It was published in Food and Wine Magazine's November issue and I’ve already made it twice. These are the two minor changes I made: Because I couldn’t find fresh or frozen whole cranberries, I used the dried sweetened variety and only added ½ cup. The other addition I would recommend is to add cayenne (or red) pepper to give it a nice little kick. If you can’t find quinces, substitute more apples. Click on the link and adapt it as you see like:

QUINCE-CRANBERRY CHUTNEY, adapted from Food and Wine magazine

 
SUBSTITUTIONS: 
Ø      Apples for quinces if you can’t find quinces
Ø      Sweetened dried cranberries instead of fresh cranberries
Ø      Add cayenne pepper according to taste
 

 

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