Quince Chutney Recipes

QUINCE CHUTNEY

Steps:

• The night before wanting to make the quince chutney, put the retained quince seeds (encased) in a large pan along with the cubed quince.
• Simmer the quince in the 1 cup water stated for 30 minutes. Keep the pan covered. No evaporation is desired at this point.
• The next morning remove the quince seeds, draining / squeezing them as much as possible so that all possible pectin remains with the soft quinces
• Add all the spices to the pan. Do not add the sugar, vinegar or pomegranate syrup yet
• Boil on high 5 minutes covered.
• Add sugar (and molasses/treacle/pekmez), continue to boil, removing lid
• Turn it down to a medium heat, keeping it uncovered.
• Allow the mixture to evaporate and thicken. Ultimately we want all the liquid to evaporate. Stir it every 4 or 5 minutes. It should be evaporated within 50 minutes, possibly sooner.
• At this point taste the chutney and add the vinegar and pomegranate syrup according to how much you think is necessary
• It should taste a little sour along with being sweet. Tweak it to your tastebuds. Keep stirring it until it is thick with very little liquid remaining.
• Pour into a clean glass jar. Seal and refrigerate once cool.
• Serve with curries, rice, cheese and bread, cold meat sandwiches etc.

SPICY QUINCE AND CRANBERRY CHUTNEY

Steps:

• Stir the sugar, cloves, allspice, cinnamon, and salt together in a large saucepan. Stir in the water, then bring to a boil over high heat, stirring until the sugar dissolves. Add the quince, and reduce heat to low. Cook and stir until the quince have turned rose colored, 4 to 5 minutes.
• Stir in the orange zest, orange juice, vinegar, and cranberries. Bring to a boil over high heat, then reduce heat to medium-low, and cook until the cranberries have burst and the chutney has thickened, about 20 minutes. Cool completely before serving.