Quince and apple sauce

Name: Quince and apple sauce
Yield: Serves 6 people
Cuisine: British recipes
Ingredients: 500g quince; 1 small Bramley apple; 125g caster sugar; Juice of 1 orange; Juice of 1 small lemon

Easy
February 2006

Easy
February 2006

Serves 6 people
Ready in 35 minutes

A lovely apple and quince sauce recipe to serve with roast pork.

Nutrition: per serving

Calories: 135kcals
Fat: trace fat (no saturated)
Protein: 10.2g
Carbohydrates: 35.7g (32.4g sugar)
Salt: trace salt

Nutrition: per serving

Calories: 135kcals
Fat: trace fat (no saturated)
Protein: 10.2g
Carbohydrates: 35.7g (32.4g sugar)
Salt: trace salt

Rate

Save

Save recipe

Save

Save recipe Print

Rate

Ingredients

500g quince
1 small Bramley apple
125g caster sugar
Juice of 1 orange
Juice of 1 small lemon

Ingredients

500g quince
1 small Bramley apple
125g caster sugar
Juice of 1 orange
Juice of 1 small lemon

Method

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.

Method

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.