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  • Serves: 1 Servings

Quince Chutney

  • Recipe Submitted by on

Category: Fruit

 Ingredients List

  • 3 md (13/4 to 2 lbs.) quince
  • 2/3 c Finely slivered peeled fresh
  • Ginger
  • 1 c Raspberry vinegar
  • 1 1/2 c S sugar
  • 1/2 c Currants


Rinse quince. Cut in 1/4's ( quince can be very hard in the centre), cut
out core, then slice fruit into 1/4"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 1/2 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

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