Best Quince And Apple Sauce Recipes

Quince and apple sauce image

Provided by delicious. magazine

Yield Serves 6 people

Number Of Ingredients 5

Steps:

Peel the quince and apple, cut into quarters, core and finely slice.
Put the sugar and juices in a medium saucepan over a low heat. Stir to dissolve the sugar, increase the heat and bring to the boil. Add the fruit, cover with greaseproof paper or a lid and simmer for 15-20 minutes, or until very soft. Set aside to cool.
Pour everything into a liquidiser and purée until smooth. If the purée seems a little thick, add a splash of water. Set aside in a pan, then re-heat gently when ready to serve.

Nutrition Facts : Calories 135kcals, Fat trace fat (no saturated), Protein 10.2g, Carbohydrate 35.7g (32.4g sugar)

Quince-Apple Sauce image

Provided by Marianne

Time 12h50m

Yield 4

Number Of Ingredients 5

2 cups water
1 pound quinces - peeled, cored, and diced
½ lemon, juiced
1 pound apples - peeled, cored and chopped
½ cup sugar, or more to taste

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

Quince Applesauce image

Provided by Deborah Madison

Yield Makes about 1 quart

Number Of Ingredients 5

2 quinces, cut in sixths for a pressure cooker or thinly sliced for for a food mill
3 pounds apples, quartered
honey or sugar
fresh lemon juice
1/2 teaspoon ground cinnamon, cardamom, or allspice or a pinch of ground cloves, optional

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.