Quince Chutney Recipes

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QUINCE CHUTNEY



Quince Chutney image

Quince are a fall treat, but can be hard to find. The recipe also works well substituting quince with apples and/or pears.

Categories     Condiment

Number Of Ingredients 11

1 cup cider vinegar
1 cup sugar
1/2 cup golden raisins
3lb quince (Start with 3 pounds, then remove core and seeds, no need to peel)
3 Cloves crushed garlic, finely minced
1 bay leaf
1 large onion, finely minced
1 Knob (thumb size) fresh ginger, finely grated
1/4 Cup candied ginger, finely diced
1/2 teaspoon salt
1/2 Teaspoon pepper

Steps:

  • Place all ingredients into heavy bottom stockpot or dutch oven.
  • Simmer and stir often to prevent scorching.
  • Simmer until chutney thickens and all ingredients are incorporated.
  • Remove from heat, and place in jars with lids.
  • Seal jars in hot water bath and store in cool dark place.

QUINCE AND CURRANT CHUTNEY



Quince and Currant Chutney image

Categories     Sauce     Berry     Fruit     Thanksgiving     Currant     Quince     Spice     Bon Appétit

Yield Makes 2 1/2 cups

Number Of Ingredients 13

1 pound quinces (about 3 medium), peeled, quartered, cored, cut into 1/3-inch cubes (about scant 4 cups)
1 1/2 cups apple cider
1 1/2 cups chopped red onion
1/2 cup apple cider vinegar
1/2 cup (packed) golden brown sugar
1/2 cup dried currants
1/4 cup minced peeled fresh ginger
2 teaspoons grated orange peel
1 whole star anise*
1 teaspoon black mustard seeds
1/2 teaspoon dried crushed red pepper
1/2 teaspoon ground cardamom
1/8 teaspoon salt

Steps:

  • Mix all ingredients in heavy large saucepan; bring to boil. Reduce heat to medium-low and simmer until almost all liquid is absorbed, stirring often, about 45 minutes. Discard star anise. (Can be made 4 days ahead. Cover; chill.)
  • *A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

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