Quince and Currant ChutneyMark Thomas
This fresh side is a delicious alternative to cranberry sauce.
Test-kitchen tip:
The hard core of the quince must be removed with a knife after each fruit is quartered. If the core is too hard to remove safely with a knife, trim pieces of fruit from around it, then cut the pieces into smaller cubes.
Recipe information
Yield
Makes 2 1/2 cups
Ingredients
1 pound quinces (about 3 medium), peeled, quartered, cored, cut into 1/3-inch cubes (about scant 4 cups)
1 1/2 cups apple cider
1 1/2 cups chopped red onion
1/2 cup apple cider vinegar
1/2 cup (packed) golden brown sugar
1/2 cup dried currants
1/4 cup minced peeled fresh ginger
2 teaspoons grated orange peel
1 whole star anise*
1 teaspoon black mustard seeds
1/2 teaspoon dried crushed red pepper
1/2 teaspoon ground cardamom
1/8 teaspoon salt
Preparation
Step 1
Mix all ingredients in heavy large saucepan; bring to boil. Reduce heat to medium-low and simmer until almost all liquid is absorbed, stirring often, about 45 minutes. Discard star anise. (Can be made 4 days ahead. Cover; chill.)
Step 2
*A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.
