Sweet and Sour Quince Chutney
Ingredients 500g quinces 30ml white vinegar 150g brown sugar 1 star anise 1 cinnamon stick One red pepper Preparation: Peel the quinces, cut them into quarters and remove the heart and seeds. Dice and blanch the fruit for a few minutes in hot water. Drain. In a saucepan, roast the spices then add the diced blanched quince, sugar and vinegar. Cook over low heat, stirring occasionally until the quinces are mushy. Pack and store in jam jars.