Mulled Quince Chutney

Name: Mulled Quince Chutney
Yield: Makes about 500 g
Ingredients: 1 Bramley apple; 400 ml red wine vinegar; 2 tblsp sultanas; 100 ml port; 500 g sugar; 250 ml red wine; 1 stick cinnamon; 2 cloves; 1 star anise; 1 large white onion; 8 quince

Preparation info

Makes about
500 g

Difficulty
Easy

Appears in

On The Menu

By James Mackenzie

Published 2011

About

This chutney is served with the hare pasty but it works equally well with game terrine or cheese. Quince is in season in the autumn. It’s part of the same family as apples and pears and is a very hard and bitter fruit so it’s not recommended to be eaten raw.

Ingredients

8 quince
1 large white onion
1 Bramley apple
1

Starter
Gluten-free
Autumn

Method

Peel the quince and cut into about 3cm chunks, discard any seeds and the tough white inside. The quince will start to oxidise but this won’t affect the finished chutney. Place in a large saucepan, peel and chop the onion, peel, core and then coarsely grate the apple, and add these to the pan. Place the star anise, cinnamon and cloves in a piece of muslin cloth and tie up with string, then add t