(from Deborah Madison’s Vegetarian Cooking for Everyone)
3 apples
2 pears, preferably Anjou or Bosc
1 large yellow quince, if available
1 cup honey
½ cup apple cider vinegar, preferably unfiltered
¼ cup balsamic vinegar
1 3-inch cinnamon stick
5 cloves
10 peppercorns
Several slices ginger, optional
Peel, core, and thinly slice the fruits. Combine the remaining ingredients in a medium saucepan and bring to a boil. Simmer each fruit separately in the syrup until transparent, about 15 minutes, then remove to a bowl or clean glass jar. The quince will take the longest. When done, pour the syrup and spices over all, cover, and refrigerate. The chutney will keep for several months.
Note from Katherine: thinner slices take less time to simmer. Also if you have only apples, it works just as well. Enjoy!