Fine quince chutney

Ingredients for 1 servings:

• 500 g quince(s) (peeled, this should yield 300 g quince cubes)
• 2 shallots
• 2 tbsp walnut oil
• 1 tbsp honey
• 200 ml apple juice, cloudy
• 60 g cranberries, dried
• 2 tbsp apple cider vinegar
• Pepper, mixed, freshly ground
• some peppercorns, pink, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

with cranberries

Wash the quinces, halve, quarter, core, peel, and cut into small cubes. Dice the shallots and sauté in the heated oil until light yellow. Add the quince cubes with the cranberries and sauté for a few minutes. Add the honey and caramelize while stirring. Deglaze with the apple juice and simmer over low heat for about 15 minutes. The quince cubes should be nice and soft, and the liquid should have reduced. Finally, season with apple cider vinegar and ground pepper. If you want to make the chutney in advance, fill it into small screw-top jars and cook it at 80°C for 20 minutes. A delicacy served with breaded and baked Camembert, instead of the obligatory cranberries. The quince chutney also makes a wonderful small kitchen gift.