3 quinces cored and sliced and quartered

2/3 cup fresh ginger chopped

175 grams caster sugar

3/4 cup Quince Vinegar

1/2 cup currants 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.