Instructions: 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.

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