A lovely apple and quince sauce recipe to serve with roast pork.
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Ingredients
- 500g quince
- 1 small Bramley apple
- 125g caster sugar
- Juice of 1 orange
- Juice of 1 small lemon
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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.
Nutrition
- 135kcals Calories
- trace fat (no saturated) Fat
- 10.2g Protein
- 35.7g (32.4g sugar) Carbs
- trace salt Salt
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