Quince Chutney Recipe with Quince Vinegar
This recipe is adapted from a traditional ginger and quince chutney recipe
Directions:
1.
Rinse, core, slice and dice the quinces.
2.Put ginger in a 4 qt. pan and add 5 cups water. Bring to boil, uncovered, on high heat for 20 minutes.
3. Drain off water and place quince, vinegar, sugar into the pan.
4. Bring to a boil. Boil gently, uncovered, stirring occasionally, until ½ cup of syrup remains – approximately 5-15 minutes.
5. Stir in currants
6. Serve warm or cool.
Can be refrigerated for up to 2 weeks.