Quince Cranberry And Apple Sauce Recipes

CRANBERRY SAUCE WITH APPLES

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.

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.

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.

QUINCE, CRANBERRY, AND APPLE SAUCE

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.

ROSY QUINCE & CRANBERRY JELLY

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.

APPLE-CRANBERRY SAUCE

Steps:

• Combine cranberries and 1/3 cup water in a saucepan over medium-low heat; cook for a few minutes. Add apples, brown sugar, cinnamon, and nutmeg. Increase heat and bring to a boil.
• Cover, reduce heat, and simmer until apples are soft, about 10 minutes. Mash with a potato masher (or blend with an immersion blender) to desired smoothness.

CRANBERRY QUINCE CHUTNEY

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 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.

CRANBERRY QUINCE SAUCE

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.