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Receta Quince Chutney

Name: Quince Chutney
Ingredients: 3 med (13/4 to 2 lbs.) quince; 2/3 c. Finely slivered peeled fresh; Ginger; 1 c. Raspberry vinegar; 1 1/2 c. S sugar; 1/2 c. Currants

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Ingredientes

3 med (13/4 to 2 lbs.) quince
2/3 c. Finely slivered peeled fresh
Â Â Ginger
1 c. Raspberry vinegar
1Â 1/2 c. S sugar
1/2 c. Currants

Direcciones

Rinse quince. Cut in 1/4's ( quince can be very hard in the centre), cut out core, then slice fruit into 1/4"thick pcs. Put ginger in a 3-4 quart.
pan and add in 4-5 c. water. Bring to boiling, uncovered, on high heat.
Drain off water and add in quince, vinegar, sugar and currants to pan. Bring to boil, then boil gently, uncovered, till 1/2 c. syrup remains. Stir occasionally. Serve hot or possibly cold. If made ahead, cover and refrigerateup to 2 weeks or possibly freeze. I serve this will grilled chicken and apple-quince griddle cakes.