Our neighbour gave us a big basket of quince. Because we like apple sauce a lot, I decided to turn them into sauce, it's also a quick and no-fuss way of preserving them.
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Makes: 4 medium jars
lemon juice as needed, about 2 tablespoons per litre
1 lemon, zested
2 teaspoons mixed spice
120ml orange juice, or as needed
400g caster sugar
Method Prep:20min › Cook:1hr › Ready in:1hr20min
Peel the quince and remove the core. Immediately place in bowl with cold water and lemon juice, about 2 tablespoons per litre, to prevent browning.
Cut the quince into chunks and place in a a large heavy-bottomed pot. Add the lemon zest, mixed spice a and a few tablespoons orange juice. Cover and bring to the boil, then reduce the heat and cook till the quince fall apart, about 1 hour. Check every so often if there is enough liquid in the pot and add orange juice as needed.
Towards the end of the cooking, in the last 15 minutes, add the sugar. Stir to dissolve. Pour the piping hot quince sauce into steriilised jars, close and let cool. Best stored in the fridge.