Categories: chutney, relish, salsa
Ingredients
- 3 medium-size (1 3/4 to 2 lb. total) quince
- 2/3 cup finely silvered peeled fresh ginger
- 1 cup raspberry vinegar
- 1 1/2 cups sugar
- 1/2 cup currants
Directions
- Rinse quince; peel. Cut into quarters.(quince can be very hard in the center), cut out core, then slice fruit in about 1/4 inch-thick pieces.
- Put ginger in a 3 to 4 quart pan and add 4 to 5 cups water. Bring to boiling, uncovered, on high heat. Drain off water and add quince, vinegar, sugar and currants to pan. Bring to a boil, then boil gently, uncovered, until only about 1/2 cup syrup remains. Stir occasionally
- Serve warm or cool. If made ahead, cover and chill up to 2 weeks or freeze.
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makes 3 2/3 cups