Servings: 2 cups

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Quince Chutney


1/2 cup yellow onion, chopped
1 tablespoon vegetable oil
1 garlic clove, minced
1 cup apple juice
1/2 cup packed brown sugar
3 tablespoons apple cider vinegar
1 tablespoon lemon juice
1 tablespoon Frieda’s Fresh Ginger, minced
1 Frieda’s Quince, peeled, cored and finely chopped (2 cups)
1/2 cup chopped dried apricots


For parties, spoon this chutney over a softened brick of cream cheese to use as a cracker spread.


Heat oil in a 3 quart saucepan and sauté the onion and garlic for 2 minutes. Stir in the apple juice, brown sugar, vinegar, lemon juice, ginger, quince and apricots. Bring to a boil. Reduce the heat to low and simmer, partially covered, for about 40 minutes or until the quince is very tender, stirring occasionally. (Do not allow the liquid to cook away or the mixture will burn.)

Cool to room temperature. Refrigerate, covered, for up to 1 week.