Quince and Currant Chutney

Name: Quince and Currant Chutney
Ingredients: 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

3.8

(6)

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Servings: 1.5

american sauce berry

Step 1

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.)

Step 2

*A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

Quince and Currant Chutney

Servings: 1.5

Ingredients

Instructions

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