3 md (13/4 to 2 lbs.) quince
2/3 c  Finely slivered peeled fresh
Ginger
1 c  Raspberry vinegar
1 1/2 c  S sugar
1/2 c  Currants

Rinse quince. Cut in 1/4s ( quince can be very hard in the centre), cut
out core, then slice fruit into 1/4″thick pieces. Put ginger in a 3-4 qt.
pan and add 4-5 cups water. Bring to boiling, uncovered, on high heat.
Drain off water and add quince, vinegar, sugar and currants to pan. Bring
to boil, then boil gently, uncovered, until 1/2 cup syrup remains. Stir
occasionally. Serve warm or cool. If made ahead, cover and chill up to 2
weeks or freeze. I serve this will grilled chicken and apple-quince griddle
cakes.

MS Bello