Quince & Pear Chutney

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SF Gate


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2 cups medium-diced peeled and cored quince (approximately 1 large or 2 small quinces)

2 cups medium-diced peeled and cored Anjou or Bosc pears

1/2 cup currants

1 cup sugar

1 cup apple cider vinegar

1 teaspoon toasted ground coriander

1/4 teaspoon cinnamon

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