SPICY QUINCE AND CRANBERRY CHUTNEY
This is a much more lively alternative to plain cranberry sauce and is one of my very favorites. I buy the quinces (membrillos) at a local Mexican grocery store. It is so worth the extra effort!
Provided by waterlily
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 1h45m
Yield 16
Number Of Ingredients 11
Steps:
- Stir the sugar, cloves, allspice, cinnamon, and salt together in a large saucepan. Stir in the water, then bring to a boil over high heat, stirring until the sugar dissolves. Add the quince, and reduce heat to low. Cook and stir until the quince have turned rose colored, 4 to 5 minutes.
- Stir in the orange zest, orange juice, vinegar, and cranberries. Bring to a boil over high heat, then reduce heat to medium-low, and cook until the cranberries have burst and the chutney has thickened, about 20 minutes. Cool completely before serving.
Nutrition Facts : Calories 127.7 calories, Carbohydrate 33.1 g, Fat 0.1 g, Fiber 1.8 g, Protein 0.3 g, Sodium 75.7 mg, Sugar 26.5 g
ROSY QUINCE & CRANBERRY JELLY
This tangy jelly makes a fantastic accompaniment to your Christmas roast turkey, pork pie, ham or cheeseboard - or a gorgeous gift
Provided by Sarah Cook
Categories Condiment
Time 2h15m
Yield Makes 3-4 standard jam jars
Number Of Ingredients 6
Steps:
- Put the quinces, apples and cranberries in a large pan. Cover with water and bring to the boil, then turn down the heat and cook more gently for about 1 hr until the fruit is really soft.
- Hang a jelly bag over a large mixing bowl, tip the fruit in and let it drip overnight - don't be tempted to squeeze the bag, or the pulp will come through and your jelly will be murky.
- The next day, measure the amount of juice you have and, for every 1ml of liquid, match with grams of the sugar (so for 500ml you'd need 500g sugar). Tip both into a preserving pan, or large pan, and bring slowly to the boil, stirring until the sugar dissolves. Increase the heat once the sugar has gone and boil until it reaches 110C on a sugar thermometer.
- Skim any scum off the surface of the liquid, then stir in the rosewater. Ladle into sterilised jars (see below left), adding a bay leaf to each one, if you like, and cover with lids - or wax discs, cellophane and elastic bands.
Nutrition Facts : Calories 46 calories, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar
QUINCE-APPLE SAUCE
Quinces turn wonderfully sweet when cooked and are a great addition to applesauce. I serve it as a side to pork roast or duck.
Provided by Marianne
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time 12h50m
Yield 4
Number Of Ingredients 5
Steps:
- Inspect two 16-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until apple sauce is ready. Wash new, unused lids and rings in warm soapy water.
- Combine water, quinces, and lemon juice in a pot over medium heat. Bring to a boil, reduce heat, and simmer until softened, 8 to 10 minutes. Add apples and sugar and simmer until all fruit is very soft, 10 to 15 minutes. Remove from heat and strain through a sieve.
- Reheat apple-quince mixture until hot, stirring constantly.
- Immediately pack quince-apple sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for for 5 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 223.3 calories, Carbohydrate 59.5 g, Fat 0.3 g, Fiber 5.5 g, Protein 0.9 g, Sodium 6.1 mg, Sugar 36.8 g
CRANBERRY SAUCE WITH APPLES
Fall flavors! Traditional cranberry sauce with the addition of Granny Smith apples. The pectin in the apples helps the sauce to set and brings another layer of flavor to a classic recipe. Make it several days in advance to relieve some of the holiday stress.
Provided by Baking Nana
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 30m
Yield 10
Number Of Ingredients 5
Steps:
- Place cranberries, apples, water, sugar, and cinnamon in a medium saucepan. Bring to a boil. Reduce heat to low and simmer until cranberries pop and apples are soft, about 20 minutes.
- Let cool completely before refrigerating.
Nutrition Facts : Calories 111.8 calories, Carbohydrate 29.4 g, Fiber 2.4 g, Protein 0.3 g, Sodium 1.8 mg, Sugar 25.7 g
QUINCE, CRANBERRY, AND APPLE SAUCE
If you haven't cooked quince before, this is a good way to start. The sauce is tangy, not overly sweet, and because the fruit pieces tend to stay intact when cooked, you will enjoy the distinctive taste and texture. Though it is not as sweet as cotognata (the quince sauce that follows), you can enjoy it in many of the same ways, such as spooned onto buttered toast or stirred into a bowl of yogurt, for a tangy snack.
Yield makes about 4 cups
Number Of Ingredients 8
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.
DANIELA'S QUINCE AND CRANBERRY COMPOTE
Steps:
- In a heavy bottomed saucepan, combine juice, sugar, and cinnamon stick. Bring to a boil, stirring to dissolve sugar. Add quince and cook over medium heat, stirring occasionally, until tender, about 15 to 20 minutes. Add cranberries. Bring to a simmer and cook 20 more minutes. Discard cinnamon stick. Remove from heat and cool completely.
CRANBERRY QUINCE SAUCE
This sauce, a mix of everyday and exotic, provides a sweet and tart contrast to rich meat or poultry.
Yield Makes about 5 cups
Number Of Ingredients 5
Steps:
- Peel, quarter, and core quinces, reserving peel and cores, then cut quarters into 1/4-inch pieces. Tie up peel and cores in cheesecloth. Bring water and sugar to a boil in a 4-quart heavy saucepan, stirring until sugar is dissolved, then add quince and cheesecloth bundle and simmer, partially covered, until quince is tender, about 1 1/2 hours. Add cranberries and simmer, uncovered, stirring occasionally, until cranberries burst and soften, 8 to 10 minutes.
- Drain mixture in a large medium-mesh sieve set over a bowl, discarding cheesecloth bundle and reserving cranberry solids, then return cooking liquid to pan and boil, uncovered, until syrupy and reduced to about 1 1/2 cups, 5 to 10 minutes. Stir together syrup and cranberry mixture in bowl, then cool to room temperature.
CRANBERRY QUINCE CHUTNEY
Categories Condiment/Spread Fruit Onion Side Thanksgiving Cranberry Raisin Quince Bell Pepper Gourmet
Yield Makes about 3 1/2 cups, serving 8
Number Of Ingredients 14
Steps:
- In a large saucepan combine all ingredients except onion and simmer, stirring occasionally, 30 minutes. Add onion and simmer 20 minutes, or until chutney is thickened. Chutney may be made 1 week ahead and chilled, covered.
- Serve chutney chilled or at room temperature.
QUINCE APPLESAUCE
Provided by Deborah Madison
Categories Sauce Pressure Cooker Breakfast Dessert Side Vegetarian Quick & Easy Apple Quince Fall Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 quart
Number Of Ingredients 5
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.
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