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Quince and Currant Chutney


Quince and Currant Chutney Recipe

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:
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Rank

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