Quince and Pomegranate Chutney

 Quince and pomegranate.  These have been my obsessions lately, things I keep buying on impulse, afraid to wake up the next day and find them out of season.  I'm just as happy to spend a meditative 15 minutes loosening the pomegranate seeds from the shell and eating them by the spoonful: a flood of juice followed by a satisfying crunch all over in a matter of seconds.  Quince are also not easily consumed, and always require some kind of heat to release their mouth-puckering astringency.  Spoiled little things these two fruits, always in need of attention.  

As far as attention goes, this is not the most time-consuming, assuming you realize before-hand the commitment you're making to removing pomegranate seeds.  It's billed as a condiment for roast chicken (turkey perhaps, as an alternative to cranberry sauce?  Although it's not quite so palate-cleansing).  But I found myself eating it by the spoonful.  Richard Ruben, from who's book this recipe comes, suggests serving it on bread with a slice of sharp white cheddar.  He also says not to worry about leftovers, the flavor improves a bit with time.  If you're partial to splatter paintings, keep your cookbook open next to you while you remove the pomegranate seeds for a deep purple pattern of staining juices.

Quince and Pomegranate Chutney

1 tablespoon canola oil

1 small onion, chopped

2 garlic cloves, chopped

1 1/2 pounds quince (about 2 large), peeled, cored and cut into 1/2" cubes

1/4" piece of fresh ginger, minced

1 chili pepper, seeded and diced or to taste

1/4 cup white wine

2 tablespoons cider vinegar

Salt and pepper to taste

1 pomegranate - seeds only

Heat the oil on medium heat in a saucepan.  Cook the onion until translucent, about 5 minutes, then add the garlic and ginger and cook for another 2 minutes.

Add the rest of the ingredients, reserving the pomegranate seeds.  Cover and cook on low for 45 minutes.  Mix in pomegranate seeds.