Cookbook:Ginger Quince Chutney
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- 4 cups chopped cored peeled quince (about 4 quinces)
- 1 cup sugar
- ½ cup dried currants
- ¼ cup grated peeled fresh ginger
- ¼ cup cider vinegar
Combine all ingredients in a non-aluminum saucepan. Bring to a boil; partially cover. Reduce heat; simmer 35 minutes or until the liquid almost evaporates.
Note: Store, covered, in refrigerator.