Name: Quince and Currant Chutney
Yield: Makes 2 1/2 cups
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

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Quince and Currant ChutneyMark Thomas

This fresh side is a delicious alternative to cranberry sauce.

Test-kitchen tip:

The hard core of the quince must be removed with a knife after each fruit is quartered. If the core is too hard to remove safely with a knife, trim pieces of fruit from around it, then cut the pieces into smaller cubes.

Recipe notes

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