Cranberry Quince Chutney Recipe

Ingredients

• 24 ounces (2 bags) whole fresh cranberries
• 2 medium quince, cored and finely diced (about 2 cups)
• 3/4 cup dried apricots (6 ounces), minced
• 1 1/2 cups red or white onion or a combination, finely chopped
• 2 cups white or apple cider vinegar
• 1 tangerine, zest & juice (1/2 cup)
• 1 cup light brown sugar, packed
• 2 cups white sugar
• 2 tablespoons fresh ginger, peeled and finely grated
• 2 garlic cloves, finely grated
• 1 tablespoon mustard seed
• 1 whole cinnamon stick
• 1/2 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1/2 tsp cayenne pepper
• 1 teaspoon salt

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