Spicy Apple-Quince & Cranberry Chutney

Mette Nielsen

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Spice Bag:

1 tablespoon yellow mustard seeds

3 dry bay leaves

2 teaspoons allspice

2 teaspoons cardamom seeds

2 teaspoons coriander seeds

½ teaspoon whole cloves 

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Makes about 5 half-pint jar

1 pound cranberries

2 tablespoons sunflower oil

1 cup diced red onion

2 tablespoons minced garlic

2 tablespoons freshly grated ginger

1 teaspoon crushed red pepper flakes

1 tablespoon ancho chile

2 pounds apples, peeled, cored and chopped

1 medium quince, peeled, cored and chopped

½ cup rice vinegar

½ cup evaporated cane sugar

1 teaspoon salt

Directions:

In a shallow saucepan heat the oil over low heat and sauté the onion, garlic, ginger, red pepper flakes and ancho chile and cook until the vegetables soften and the mixture becomes very fragrant, about 5 to 8 minutes. Add the remaining ingredients and increase the heat to bring the mixture to a boil. Reduce the heat and continue cooking until most of the liquid has evaporated and the mixture is thick and sticky. It is ready when you can drag a large spoon across the bottom and the  mixture stays separated, about 30 to 40 minutes. Discard or compost the spice bag. Spoon the mixture into clean jars, allow to cool before covering and storing in the refrigerator.