Ginger-Quince Chutney

Yield: 3 cups (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 50
  • Calories from fat: 2%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.2g
  • Carbohydrate: 13g
  • Fiber: 0.3g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 2mg
  • Calcium: 5mg

Ingredients

  • 4 cups chopped cored peeled quince (about 4 quinces)
  • 1 cup sugar
  • 1/2 cup dried currants
  • 1/4 cup grated peeled fresh ginger
  • 1/4 cup cider vinegar

Preparation

  1. Combine all ingredients in a nonaluminum saucepan. Bring to a boil; partially cover. Reduce heat; simmer 35 minutes or until the liquid almost evaporates.
  2. Note: Store, covered, in refrigerator.
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