Quince And Currant Chutney

Ingredients

• 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