Recipe - Quince Chutney

3 md (1Three fourths to 2 lbs.) quince
2/3 cup Finely slivered peeled fresh
Ginger
1 cup Raspberry vinegar
1 One half cup S sugar
One half cup Currants

Rinse quince. Cut in 1/4's ( quince can be very hard in the centre), cut
out core, then slice fruit into 1/4"thick pieces. Put ginger in a 34 qt.
pan and add 45 cups water. Bring to boiling, uncovered, on high heat.
Drain off water and add quince, vinegar, sugar and currants to pan. Bring
to boil, then boil gently, uncovered, until One half cup syrup remains. Stir
occasionally. Serve warm or cool. If made ahead, cover and chill up to 2
weeks or freeze. I serve this will grilled chicken and applequince griddle
cakes.

Recipe By : MS Bello

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip