Quince and Pomegranate Chutney

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.