Quince And Currant Chutney

• 1 pound quinces (about 3 medium), peeled, quartered, cored, cut into 1/3-inch cubes (about scant 4 cups)
• 1 1/2 cups apple cider
• 1 1/2 cups chopped red onion
• 1/2 cup apple cider vinegar
• 1/2 cup (packed) golden brown sugar
• 1/2 cup dried currants
• 1/4 cup minced peeled fresh ginger
• 2 teaspoons grated orange peel
• 1 whole star anise*
• 1 teaspoon black mustard seeds
• 1/2 teaspoon dried crushed red pepper
• 1/2 teaspoon ground cardamom
• 1/8 teaspoon salt

1. Mix all ingredients in heavy large saucepan; bring to boil. Reduce heat to medium-low and simmer until almost all liquid is absorbed, stirring often, about 45 minutes. Discard star anise. (Can be made 4 days ahead. Cover; chill.)
2. *A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

apple cider, red onion, apple cider vinegar, golden brown sugar, currants, fresh ginger, star anise, black mustard seeds, red pepper, ground cardamom, salt

Taken from www.epicurious.com/recipes/food/views/quince-and-currant-chutney-233174 (may not work)