Quince And Currant Chutney

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Quince And Currant Chutney

 

1 pound quinces, peeled, quartered, cored, cut into 1/3 " cubesm about 4 cups

1 1/2 cups apple cider

1 1/2 cups chopped red onion

1/2 cup apple cider vinegar

1/2 cup golden brown sugar, packed

1/2 cup dried currants or raisins

1/4 cup minced peeled fresh ginger

2 teaspoons grated orange peel

1 whole star anise

1 teaspoon black or brown mustard seeds

1/2 teaspoon dried crushed red pepper

1/2 to 1 teaspoon ground cardamom

1/8 teaspoon salt

 

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.)

Yields 2 1/2 cups.