1 tablespoon vegetable oil
1/2 cup chopped onion
1 clove garlic, minced
1 cup apple juice
1/2 cup packed dark brown sugar
3 tablespoons cider vinegar
1 tablespoon lemon juice
1 tablespoon minced fresh gingerroot
2 cups peeled and finely chopped quince (about 1 large quince)
1/2 cup chopped dried apricots, apples or golden raisins


1. In a 3-quart saucepan over medium heat, heat oil; add onion and garlic. Cook until slightly softened, about 2 minutes.
2. Stir in apple juice, brown sugar, vinegar, lemon juice and ginger until well mixed. Stir in quince and dried apricots. Bring mixture to a boil; reduce heat and simmer, partially covered, for about 40 to 45 minutes or until quince is very tender, stirring occasionally. If liquid cooks away, add a tablespoon or two of water to prevent burning.
3. Cool mixture to room temperature. Cover and refrigerate until ready to use.

Recipe Courtesy of Freida's, The Specialty Produce People.

Serve this chutney as an accompaniment to roast pork or stir a few tablespoons together with some cooked chicken and mayonnaise for a quick chicken salad. It will keep covered in the refrigerator for up to one week.

Quince Chutney
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