Quince Chutney
Print recipe| Meal type | Condiment |
Quince are a fall treat, but can be hard to find. The recipe also works well substituting quince with apples and/or pears.
Ingredients
- 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
Directions
| Step 1 | |
| Place all ingredients into heavy bottom stockpot or dutch oven. | |
| Step 2 | |
| Simmer and stir often to prevent scorching. | |
| Step 3 | |
| Simmer until chutney thickens and all ingredients are incorporated. | |
| Step 4 | |
| Remove from heat, and place in jars with lids. | |
| Step 5 | |
| Seal jars in hot water bath and store in cool dark place. | |
