Cranberry, Quince & Apple Chutney

I'm no liar. I promise you one of my personal T-day recipes and here I am to offer one up -- my Cranberry, Quince and Apple Chutney. Pictured above, it is a zesty autumnal fruit affair that will easily make you forget the jellied cranberry sauce tragedies of Thanksgivings past.

It's simply delicious. In addition, it is the perfect accompaniment to a Christmas goose or Hanukkah latkes, or even atop Greek yogurt for an anytime treat.

Cranberry, Quince & Apple Chutney

1 cup water
1 3/4 cups sugar
2 quince (peeled and chopped)
2 granny smith apples (peeled and chopped)
1 bag of fresh cranberries (approximately 3 cups)
juice of 1 orange

Combine quince, water and sugar in a pot over medium-high heat. Boil for 15 minutes. Add apples. Boil for 5 minutes. Add cranberries. Cook for 10 minutes more, until cranberries have burst and the mixture has taken on a crimson color. Add orange juice and mix. Allow to cool and then refrigerate before serving.