Quince chutney

Yield: 1 Servings

Measure Ingredient
3 mediums (13/4 to 2 lbs.) quince
⅔ cup Finely slivered peeled fresh
1 cup Raspberry vinegar
1½ cup S sugar
½ cup Currants

Rinse quince. Cut in ¼'s ( quince can be very hard in the centre), cut out core, then slice fruit into ¼"thick pieces. Put ginger in a 3-4 qt.

pan and add 4-5 cups water. Bring to boiling, uncovered, on high heat.

Drain off water and add quince, vinegar, sugar and currants to pan. Bring to boil, then boil gently, uncovered, until ½ cup syrup remains. Stir occasionally. Serve warm or cool. If made ahead, cover and chill up to 2 weeks or freeze. I serve this will grilled chicken and apple-quince griddle cakes.

Recipe By : MS Bello


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