Ingredients
1
pound quinces (about 3 medium), peeled, quartered, cored, cut into 1/3-inch cubes (about scant 4 cups)
1
1/2 cups chopped red onion
1/2
cup apple cider vinegar
1/2
cup (packed) golden brown sugar
1/4
cup minced peeled fresh ginger
1
tsp black mustard seeds
1/2
tsp dried crushed red pepper
Directions
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.
3.
Test-kitchen tip: The hard core of the quince must be removed with a knife after each fruit is quartered. If the core is too hard to remove safely with a knife, trim pieces of fruit from around it, then cut the pieces into smaller cubes.
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