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Ingredients
- 3 med (13/4 to 2 lbs.) quince
- 2/3 c. Finely slivered peeled fresh
- Â Â Ginger
- 1 c. Raspberry vinegar
- 1Â 1/2 c. S sugar
- 1/2 c. Currants
Directions
- 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 pcs. Put ginger in a 3-4 quart.
- pan and add in 4-5 c. water. Bring to boiling, uncovered, on high heat.
- Drain off water and add in quince, vinegar, sugar and currants to pan. Bring to boil, then boil gently, uncovered, till 1/2 c. syrup remains. Stir occasionally. Serve hot or possibly cold. If made ahead, cover and refrigerateup to 2 weeks or possibly freeze. I serve this will grilled chicken and apple-quince griddle cakes.
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