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Mulled Quince Chutney
- Makes about
500 g
- Difficulty
Easy
Published 2011
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 1 1 1
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
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