Quince & Ginger Chutney

By ltrodrigu

Ingredients

• 4 cups chopped, cored ripe quinces (about 4 quinces)
• ¹/3 cup brown sugar
• 3 cups granulated sugar
• Zest of 1 lemon
• 1/4 cup grated fresh ginger
• 5 tablespoons cider vinegar
• 1/2 cup apple cider
• 1 1/2 cups water
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon salt
• 1/3 cup chopped candied ginger

Details

Servings 3
Adapted from online.wsj.com

Preparation

Step 1

Combine all ingredients except candied ginger in a heavy, lidded, non-aluminum saucepan over medium-high heat. Partially cover pan with a lid and bring to a boil. Reduce heat to low and simmer 25 minutes.

Add candied ginger and simmer until quince is very tender and liquid almost evaporates, 25-40 minutes more. (If liquid evaporates before quince is tender, add a few tablespoons of water.)

Remove from heat and allow to cool. Adjust seasoning as needed. Chutney can be stored in the refrigerator up to 4 weeks.