Quinces taste really bitter if raw but they go beautifully sweet when cooked. Put the quince lemon juice and 2 cups plus 2 tablespoons of water into a saucepan. Quinces are tart and have a more complex flavor than apples. They re coated in soft fuzz and their fragrance when ripe is floral and lush. Peel the quince and apple cut into quarters core and finely slice.
They make a wonderfully fragrant addition to plain old applesauce and turn it a beautiful tawny pink color. If you happen to see bumpy yellow quinces in the fall at your supermarket or farmer s market snatch them up. It turned out really good. Immediately pack quince apple sauce into hot sterilized jars filling to within 1 4 inch of the top. Makes about 450 ml 4 servings.
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If necessary add a little water and stir from time. Put the sugar and juices in a medium saucepan over a low heat. Mix with apple juice lemon juice sugar lemon juice cinnamon and anise and bring to a boil. Yields about 4 cups. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles.
To add to all this romance warm and exotic spices and aromatics such as cardamom cinnamon vanilla and ginger are often used in recipes for cooking quince. Wipe quince with a damp cloth quarter and remove the core. Top with lids and screw rings on tightly. To add to all this romance warm and exotic spices and aromatics such as cardamom cinnamon vanilla and ginger are often used in recipes for cooking quince. If necessary add a little water and stir from time.
Top with lids and screw rings on tightly. Spiced quince and apple sauce. They make a wonderfully fragrant addition to plain old applesauce and turn it a beautiful tawny pink color. Stir to dissolve the sugar increase the heat and bring to the boil. Quinces taste really bitter if raw but they go beautifully sweet when cooked.
