Spicy Quince and Cranberry Chutney

2 cups white sugar

½ teaspoon ground cloves

½ teaspoon ground allspice

1 teaspoon ground cinnamon

½ teaspoon salt

2 cups water

1 pound quinces - peeled, cored, and diced

1 orange, zested

½ cup orange juice

2 tablespoons white wine vinegar

3 cups fresh or frozen cranberries

Stir the sugar, cloves, allspice, cinnamon, and salt together in a large saucepan. Stir in the water, then bring to a boil over high heat, stirring until the sugar dissolves. Add the quince, and reduce heat to low. Cook and stir until the quince have turned rose colored, 4 to 5 minutes.

Stir in the orange zest, orange juice, vinegar, and cranberries. Bring to a boil over high heat, then reduce heat to medium-low, and cook until the cranberries have burst and the chutney has thickened, about 20 minutes. Cool completely before serving.