Quince – horseradish – chutney

Ingredients for 1 servings:

• 1 kg quince(s)
• 300 ml wine, white, dry
• ½ liter apple juice
• 180 g sugar
• 30 g horseradish, grated
• 1 chili pepper(s), pitted
• 1 lemon(s), the juice
• 1 tbsp balsamic vinegar
• 1 tbsp sea salt with herbs
• Pepper, white

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

unusual combination, nice spiciness, well suited as a culinary gift

Wipe the quinces with a dry kitchen towel and wash them. Peel, quarter, and core the quinces, then cut them into equal wedges. (Make a liqueur from the peels and seeds.) Bring the white wine and apple juice to a boil. Caramelize the sugar. Pour in the apple juice and white wine mixture. Add the quinces and cook until soft. Remove half of the quinces and roughly chop, setting them aside as a garnish. Puree the remaining quinces. Add the horseradish, chili pepper, and quince wedges, bring to a boil, and remove from the heat. Season to taste with lemon juice, vinegar, herb salt, and pepper. Pour the chutney into preheated jars and seal immediately.