Quince and Currant Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This fresh side is a delicious alternative to cranberry sauce. 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 |
Directions:
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.)
2. *A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.
3. 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.
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