Golden, garlicky and quintessentially delicious!
Prep. Time: about 15 minutes
Cooking time: about 90 minutes plus overnight infusing
Makes about 3 x 400 g jars
Ripe quinces 1 kg
Sugar 300 g
Garlic 1 bulb
Fresh ginger 1 piece about 3 cm long
Bay leaves 5
Cinnamon stick 1
Red wine 150 ml
Apple cider vinegar 150 ml
Salt and freshly ground pepper to taste
- Peel the quinces, cut into quarters, remove the cores and then finely dice – or grate (dicing will give you chunky chutney, grating will give you mushy chutney).
- Place the diced/grated quinces in a large bowl together with the sugar, mix together well, cover and leave overnight. The sugar will draw the liquid out of the fruit, negating the need to add water for cooking and giving you a more intense flavour.
- The next day, finely chop the onions and sauté them slowly in the preserving pan until they start to caramelise (at least half an hour). Peel all of the garlic cloves from the bulb, crush them and stir into the caramelising onions. Peel the ginger and chop finely; stir into the onions and garlic.
- Add the sugary diced quinces and their juice to the pan together with the bay leaves, cinnamon stick, red wine and the vinegar. Bring to the boil, cover and simmer gently for about 30 minutes, covered, until the quince pieces have softened.
- Season with salt and freshly ground black pepper to taste. Turn up the heat and boil rapidly, uncovered, for about another 30 minutes until the liquid has reduced and the chutney has turn a translucent golden red. Keep checking to make sure it does not stick to the base of the pan and burn.
- Pour into sterilised jars and seal, leaving to mature for at least a month before using.
Brilliant on a festive season cheeseboard!