Quince Recipes

[kyburg]

Quince Chutney from Gillian

8 cups peeled, cored, diced quinces
3 oranges thinly sliced
3 cups brown sugar
1 1/2 cups honeymead or white wine vinegar
1 cup sultanas
1/4 cup finely chopped preserved ginger
1 cup raisins
1 medium onion finely chopped
1/4 cup yellow mustard seeds
1 teasp. ground ginger
1/2 teasp. ground cloves
1/2 teasp. ground cinnamon
2 cloves garlic crushed
juice and finely grated rind of 1 lemon

Combine all ingredients except ginger with 1 1/2 cups water in large non-reactive saucepan. Simmer 45 mins. Add ginger, cool 5 mins. Spoon into hot sterilised jars and seal while hot. Keeps 12 months in cool dark place. Refrig. after opening.

Quince Paste

"The 'golden apples' of Greek legend make this confection that is a Christmas standard throughout Europe and South America".

2 pounds quince
3 cups sugar, or as needed
Grated rind of 1 lemon
1/4 teaspoon cinnamon
Confectioners sugar.

Cut unpeeled quince into eighths, lengthwise, and trim off core sections. Place in a large saucepan with 1/2 cup water and simmer tightly covered, for 30 to 40 minutes, or until very soft. Allow to cool thoroughly in covered pan. Puree fruit through a food mill or sieve and then place in a heavy- bottomed saucepan with sugar. Simmer slowly, stirring almost constantly, until puree becomes very thick and leaves the sides of the pan. Fold in lemon rind and cinnamon. Spread or press mixture 1/2 inch thick in a baking pan or a platter and let dry, uncovered, overnight, or for several days if necessary. Cut into rectangles or desired shapes with a cookie cutter, and turn pieces over so both sides dry. Dust with sugar and wrap each piece in waxed paper. Makes about 2 pounds.

From a cookbook called Visions of Sugarplums, and was sent to me by a "daughter of Quince growers".

When I got to the very end I discovered that my daughter sent it to me from Redondo Beach, California. :-) Marjorie (That's just down the street from me - weird! - dhsb)

Quince and Chilies Salsa
Quince is tangy and makes a delicious salsa.

INGREDIENTS

* 13 - 14 pounds quince
* 1 quart water
* 3 quarts wine vinegar
* 8 tablespoons minced fresh ginger
* 4 teaspoons ground clove
* 4 teaspoons ground white pepper
* 11 pounds sugar
* 2 tablespoons salt teaspoon dried crushed chilies (or more according to taste)



METHOD

Wipe down from quinces with a damp cloth. Leaving skin on, quarter and core the fruit. Slice thinly and place into a large jam pan together with water and cook over a slow heat until quite soft.

Pass pulp through a Mouli Mill or process in a food processor until smooth.

Return to pan with vinegars, ginger, clove, pepper, sugar, salt and crushed chilies. Simmer until sauce is a deep rose colour, and a thick smooth consistency, about 2 hours. Bring to a fast boil, stirring constantly, for at least 15-30 minutes at the end.

Pour into sterilized bottles and store in a cool dry place.

Will keep for at least 2 years.

Yield: Approximately 10 bottles



Contributor: Margaret Walker



Quince Pickles
Medieval cooks valued quince pickles as an accompaniment to roast meats. Margaret agrees, saying "This pickle is absolutely divine with cheese, pork or ham."

INGREDIENTS

* 4 1/2 pounds quince (approximately 4 large)
* 2 1/2 cups white vinegar
* 2 cups red wine vinegar
* 2 1/2 tablespoons minced ginger
* 1 teaspoon ground cloves
* 2 teaspoons ground black pepper
* 3 1/2 pounds sugar
* 2 teaspoons salt



METHOD

Wipe quinces with a damp cloth to remove the fur, then quarter and core them (do not peel). Chop into dice by chopping or with a food processor.

Place all ingredients into a large pan and simmer, uncovered, over a constant low heat until quince is a deep rose colour. Stir frequently to prevent sticking. Colour of fruit is a guide to doneness.

The cooking process will probably take 3-4 hours, when liquid will be reduced, but leave enough to just cover fruit when bottled.

Bottle in sterilized jars, lid immediately and invert lidded jars for approximately 2 minutes to sterilize lids.

When cold, wipe jars, label and store in a cool place. Keeps for 2 years.



Yield: approximately 4-6 jars

Contributor: Margaret Walker

Quince jelly is a gimme - and is often waaaay too fussy a product for me to mess with.

Ah me. Ah my.

Comments

[riverheart.livejournal.com]

Quince chutney! Want, want, want....

Citrus doesn't do well in the yard up here. It gets too cold in the wintertime. That's one of the very few things I miss about living in California versus our lovely Pacific Northwet (yes, that was deliberate) - I can't grow citrus here, except in a greenhouse. I do not (yet) have a greenhouse. Someday, someday...I know just where to put one and what to put into it.

On the other hand, I'll bet you don't have any salal jam or anybody who's making it near you. Trade you jars?