Fragrant quinces are one of fall’s most treasured fruits, and this chutney showcases their unique flavor perfectly. Slowly simmered with citrus, spices, and golden raisins, the quinces turn tender and jewel-like, creating a condiment that’s sweet, tangy, and aromatic. Serve it alongside roasted meats, cheese boards, or as a flavorful spread to brighten winter meals. This recipe makes enough to preserve, so you can enjoy a taste of autumn long after the season has passed.
INGREDIENTS:
8 cups peeled, cored, diced quinces
3/4 cup orange juice, freshly squeezed (with pulp, seeds removed)
2 tablespoons lemon juice, freshly squeezed
1 teaspoon lemon zest
2 teaspoons orange zest
1 medium onion, finely chopped
2 cloves garlic, crushed
1 cup golden raisins
1 cup raisins or currants
3 cups brown sugar
1 1/2 cups white wine vinegar
1/4 cup yellow mustard seeds
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 cup finely chopped preserved ginger
METHOD:
In a large non-reactive stockpot, combine quinces, juices, zests, onion, garlic, raisins, sugar, vinegar, mustard seeds, and spices with 1 ½ cups water.
Bring to a boil, then reduce to a simmer. Cook uncovered, stirring occasionally, until the quinces are tender, the liquid has reduced, and the mixture is thickened, about 45 minutes.
Stir in preserved ginger and cook 5 minutes longer.
Spoon hot chutney into sterilized jars, seal, and process in a hot water bath for 10 minutes.
Let chutney mature for at least 2 weeks to allow flavors to mellow. Store in a cool, dark place. Refrigerate after opening.
YIELD: About 6–7 half-pint jars
