Recipe: Apple chutney

Total time: 3 hours, 45 minutes

Servings: About 33 (Makes 4 1/3 cups)

Note: From chef Mark Tarbell of Tarbell’s in Phoenix.

1 medium onion, sliced

1/4 teaspoon ground ginger

2 medium quinces, peeled, seeded and diced (about 3 cups diced)

1/4 teaspoon paprika

2 firm apples, peeled, cored and sliced

1/4 teaspoon cayenne pepper

1 1/2 cups seedless raisins

1 clove garlic, chopped

1/8teaspoon mace

1 teaspoon salt

1/8teaspoon cinnamon

1 cup sugar

1/8teaspoon cloves

1 cup diced candied ginger

2 cups apple cider vinegar

1. In a large nonreactive saucepan, combine the onion, ground ginger, quinces, paprika, apples, cayenne pepper, raisins, garlic, mace, salt, cinnamon, sugar, cloves, candied ginger and vinegar.

2. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover and cook slowly, with the lid slightly ajar. Stir occasionally and continue cooking until thickened to a jam-like consistency, about three hours.

Each 2-tablespoon serving: 67 calories; 0 protein; 18 grams carbohydrates; 1 gram fiber; 0 fat; 0 saturated fat; 0 cholesterol; 71 mg. sodium.