Quince Chutney with Quince Vinegar Recipe
This recipe is adapted from a traditional ginger and quince chutney recipe
Ingredients:
3 ripe quinces - cored and chopped into 1/4-inch pieces
2/3 cup ginger - peeled and slivered
1 cup quince vinegar
1-1/2 cups sugar
1/2 cup currents
Directions:
1.
Rinse, core and slice quinces.
2.Put ginger in a 3-4 qt. pan and add 4-5 cups water. Bring to boil, uncovered, on high heat for 20 minutes.
3.Drain off water and place quince, vinegar, sugar and currants into pan. Bring to boil. Boil gently, uncovered, until 1/2 cup syrup remains - approximately 5-15 minutes. Stirring occasionally.
4.Serve warm or cool. Can be refrigerated for up to 2 weeks.