For you chutney fans out there:

8 cups peeled, cored, diced quinces
3 oranges thinly sliced
3 cups brown sugar
1 1/2 cups white wine vinegar
1 cup raisins
1/4 cup finely chopped preserved ginger
1 cup currants
1 medium onion finely chopped
1/4 cup yellow mustard seeds
1 teasp. ground ginger
1/2 teasp. ground cloves
1/2 teasp. ground cinnamon
2 cloves garlic crushed
juice and finely grated rind of 1 lemon

Combine all ingredients except ginger with 1 1/2 cups water in large non-reactive saucepan. Simmer 45 mins. Add ginger, cool 5 mins. Spoon into hot sterilized jars and seal while hot. Refrigerate after opening.

Padre