Spiced Quince And Apple Sauce Food

QUINCE-APPLE SAUCE

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.

QUINCE APPLESAUCE

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.

QUINCE AND APPLE 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.

SPICY APPLESAUCE

Steps:

• In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; simmer, covered, 25-35 minutes or until apples are tender, stirring occasionally. Remove from heat; mash apples to desired consistency. Serve warm or cold. Freeze option: Freeze cooled applesauce in freezer containers. To use, thaw in refrigerator overnight. Serve cold or heat through in a saucepan, stirring occasionally.

SPICED APPLESAUCE

Steps:

• Peel, core, and slice apples.
• In a large pot, bring apples, lemon juice, spices, and 1 1/2 cups water to a boil over high. Reduce heat and simmer until apples are very soft and falling apart, 25 to 30 minutes.
• Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. (Add sugar, if using.)
• Let cool, then transfer applesauce to airtight containers.

SPICED APPLESAUCE

Steps:

• Place all ingredients in a Dutch oven. Cover and cook over medium-low heat for 30-40 minutes or until apples are tender, stirring occasionally. Remove from the heat; discard the cinnamon stick. Mash the apples to desired consistency. Serve warm or cold. Store in the refrigerator.

SLOW-COOKED APPLESAUCE

Steps:

• In a 5-qt. slow cooker, combine the apples, sugar, water, salt and cinnamon. Cover and cook on low for 6-8 hours or until tender. , Turn off heat; stir in butter and vanilla. Mash if desired. Serve warm or cold.

SPICY QUINCE AND CRANBERRY CHUTNEY

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.