Quince Apple Sauce Recipes

Steps:

• If you're using a food mill, put the apples and quince in a pot, add 1/3 cup water, cover securely, and cook until the apples are completely tender, about 20 minutes. Or put them in a pressure cooker with 3 tablespoons water, bring the pressure to high, and cook for 10 minutes. Release the pressure or let it fall by itself. Pass the cooked fruit through the food mill into a clean pot. Taste and sweeten with honey if the sauce is tart or add the lemon juice if the apples are too sweet. Add the spices. Simmer for 5 minutes, then cool. If you're not using a food mill, peel and core the apples and quince first, then cook until they're broken down into a sauce.

Steps:

• Put the quince, lemon juice, and 2 cups plus 2 tablespoons of water into a saucepan. Bring to a boil, then simmer for 8 to 10 minutes (quince takes longer to soften than apple and needs a bit of a head start). Add the apples and sugar and cook for a further 10 to 15 minutes, until all the fruit is well softened. Remove from the heat and either beat to a smooth pulp with a wooden spoon or press through a sieve.
• Meanwhile, preheat the oven to 275°F and place the sterilized jars (see p. 152) inside.
• Return the pulp to the pan and bring to a boil, stirring to make sure it doesn't stick and burn. Remove from the heat and pour immediately into the warm, sterilized jars. Seal with lids, clips, or screw-bands, remembering to release the screw-band by a quarter of a turn if using this type of jar (see p. 156). Place in a deep pan with a folded tea towel on the bottom. Cover with warm water (100°F), bring to the simmering point (190°F), then simmer for 5 minutes.
• Remove the jars from the hot water and place on a wooden surface or folded tea towel. Tighten the screw-bands, if using, and leave the jars undisturbed until cool. Check the seal (see p. 158). Store in a cool, dry place. Use within 1 year.

Steps:

• Put into saucepan the spices, orange zest, orange juice, and honey, sloshing out the cup with the warm water.
• Rinse the quince, cut them in quarters, and peel off the skin. Pare out the core and the seeds, then slice each wedge crosswise in pieces about 1/3 inch thick. Drop the quince chunks into the saucepan, and set it over moderate heat. Stir as the honey dissolves and the liquid comes to a bubbling simmer. Cover the pan, lower the heat, and cook slowly for about 5 minutes, until the quince chunks have started to soften; don't let them get mushy. Remove from the heat.
• While the quince are cooking, peel, quarter, and core the apples, and cut into pieces the same size as the quince. Rinse and drain the cranberries. Stir the apple pieces and the berries into the pan. The syrupy liquid should just reach the top of the fruit; add water (or more orange juice) if there's not enough.
• Put a cover on the pan and set it over medium-high heat. Bring the syrup back to the boil, and cook about 4 minutes, until the cranberries are starting to pop (a bit longer if the berries were frozen).
• Uncover, and simmer until the cranberries have broken up and turned to sauce, about 10 minutes. Stir frequently but gently, so the quince and apple chunks stay intact. Remove from the heat while the sauce is still pourable-it will thicken as it cools. Taste, and stir in honey if you want a sweeter sauce.
• Cool briefly, then lay a piece of plastic wrap on top of the sauce to keep a skin from forming. Serve slightly warm or at room temperature. Store in the refrigerator, for up to 2 weeks. (You can freeze the sauce; the consistency will change, but the flavor will be fresh.)
• Good with roast turkey at the holidays, or any other roast poultry, meats, or winter vegetables.
• A great condiment for cold meats: try it on a turkey or roast-pork sandwich.