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Quince and Currant Chutney

['1 pound quinces (about 3 medium), peeled, quartered, cored, cut into 1/3-inch cubes (about scant 4 cups)', '1 1/2 cups apple cider', '1 1/2 cups chopped red onion', '1/2 cup apple cider vinegar', '1/2 cup (packed) golden brown sugar', '1/2 cup dried currants', '1/4 cup minced peeled fresh ginger', '2 teaspoons grated orange peel', '1 whole star anise*', '1 teaspoon black mustard seeds', '1/2 teaspoon dried crushed red pepper', '1/2 teaspoon ground cardamom', '1/8 teaspoon salt']

Mix all ingredients in heavy large saucepan; bring to boil. Reduce heat to medium-low and simmer until almost all liquid is absorbed, stirring often, about 45 minutes. Discard star anise. (Can be made 4 days ahead. Cover; chill.)
*A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

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