CRANBERRY QUINCE CHUTNEY/SAUCE
To use with pork, duck or any other wild game. Also good around the holidays with turkey.
1 pound cranberries, fresh, washed and cleaned
- 1/2- cup orange juice, freshly squeezed, plus 1/2 c. water
- 1/2 - 1 cup sugar
- 1 orange, zested and then chopped
- 1 teaspoon sea salt
- 1/4 teaspoon red pepper flakes
- 1 pound quince paste, optional
Combine all ingredients including quince paste, if using, in a large sauce pan; bring to a boil and reduce to simmer for about 20-25 minutes or until mixture has begun to reduce and cranberries burst. Finish mixture should look homogenized; remove and cool for service. Add chopped orange toward the end of cooking to keep them from breaking down.
Other Optional additions: chopped toasted hazel nuts or walnuts added just before serving.