Quince Chutney

• ½ cup (125 ml) Sage Vinegar
• ¼ cup (60

Combine the vinegar, sugar, and honey in a preserving pan and bring to a hard boil. Add the onion and garlic, and cook over high heat until the onions are transparent (about 5 minutes). While the onions are cooking, combine the quince, sage, and hickory nuts in a clean bowl. When the onions are done, add the quince mixture and stir to coat the fruit thoroughly. Cover and reduce the heat to a lo