Olympia Quince Chutney

Grate half of the orange peel, dice the flesh.

Lightly caramelize the sugar in a frying pan, add the quinces cut into strips, the orange cubes and the grated peel, grate the ginger over them. Extinguish with orange juice and vinegar, lightly bubble, add the preserving sugar as well as the spices.

The chutney will keep for several weeks in a screw-top jar in the refrigerator.

Olympic victory won: the quince chutney was served with rack of lamb).

Tip: Always use aromatic spices to refine your dishes!

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