Quince and Currant Chutney
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 1/2 cups
- 1/8 teaspoon salt
- 1 1/2 cups apple cider
- 1/2 cup apple cider vinegar
- 2 teaspoons grated orange peel
- 1/2 cup dried currants
- 1/2 teaspoon ground cardamom
- 1 teaspoon black mustard seeds
- 1/2 teaspoon dried crushed red pepper
- 1/4 cup minced peeled fresh ginger
- 1/2 cup (packed) golden brown sugar
- 1 whole star anise*
- Carbohydrate 51 g(17%)
- Fat 0 g(1%)
- Fiber 3 g(14%)
- Protein 2 g(3%)
- Saturated Fat 0 g(0%)
- Sodium 63 mg(3%)
- Calories 203
Preparation 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.) *A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets. 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.
Preparation 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.) *A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets. 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.
