Quince Butter Food
QUINCE BUTTER
Offer your guests this sweet-and-tart spread in lieu of traditional cranberry sauce at your next Thanksgiving dinner.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 2
Steps:
- Bring quinces, sugar, and 3 cups water to a simmer in a medium stockpot; cook until quinces begin to soften, about 20 minutes. Reduce heat; gently simmer until soft, 1 to 1 1/2 hours, stirring frequently when paste begins to thicken and stick to bottom of pot. Press through a sieve into a bowl (repeat if a smoother consistency is desired); discard pulp. Refrigerate, covered, up to 1 week.
QUINCE JELLY
Serve this rose-coloured quince jelly as part of a cheeseboard, or alongside pork or game dishes. It's a great way to use up a glut of the fruit
Provided by Katy Gilhooly
Time 2h20m
Yield Makes 2 x 350ml jars
Number Of Ingredients 4
Steps:
- Put the quince and lemon peel and juice in a large, deep saucepan. Cover with water (you'll need about 3.2 litres) and bring to the boil. Reduce to a simmer and cook for 1 hr 30 mins until the quince is very soft.
- Line a colander with muslin cloth, and put over a very large saucepan or heatproof bowl. Tip the quince into the lined colander, cover with a clean tea towel and leave to strain for 4-8 hrs until all the juice has dripped out. Discard the pulp, then measure out the strained juice and transfer to a large, deep saucepan (the jelly will bubble up high as it cooks). Add 500g sugar for every 600ml juice.
- Bring to the boil over a low heat, stirring to dissolve the sugar. Bring to a rapid bubble and cook until the temperature reaches 105C on a sugar thermometer. Remove from the heat and stir in the orange blossom water, if using. Ladle into hot sterilised jars and seal. Will keep in a cool, dark place for up to a year.
Nutrition Facts : Calories 34 calories, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.1 grams fiber
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