My aunt has a quince bush (tree) in her yard. She is looking for a recipe that uses the fruit.
Thanks
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Quince recipes
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Guest_Will_*
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#2 Guest_Lorraine_*
Guest_Lorraine_*
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Posted 24 November 2000 - 04:09 AM
Lots of good ones on the web, but I here are a couple of quince chutney recipes that I've actually tried...
Cranberry-Quince Chutney
Yields: 4 cups
One 12-ounce pkg. cranberries, thawed
1 c. chopped onion
3/4 cup firmly packed light brown sugar
1 c. orange juice
1/4 c. apple-cider vinegar
1 Tbsp. minced garlic
4 quinces, peeled and chopped
1/2 c. dried currants
2 Tbsp. chopped crystallized ginger
1/4 c. honey
1 tsp. grated lemon rind
1. In a 4-quart saucepan, combine cranberries, onion, brown sugar, 1/2 cup orange juice, vinegar, and garlic. Bring to a boil over high heat and cover. Reduce heat to low and simmer 15 minutes, stirring occasionally.
2. Stir in quinces, currants, remaining 1/2 cup orange juice, and ginger. Cover and cook until quinces are fork-tender — 30 to 40 minutes. Remove from heat and stir in honey and lemon rind. Let cool 15 minutes. Transfer to an airtight container and store, refrigerated, up to 1 week.
Quince Chutney
Yields approx. 2 ½ cups
1 Tbsp. Vegetable oil
4 med. Quinces, peeled, cored & cubed
1 med. Onion, thinly sliced
1 sweet red pepper, chopped
1/2c. dark seedless raisins
1/4c. firmly packed lt. brown sugar
1/4c cider vinegar
1/4c. water
1 tsp. Mustard seeds
1/2tsp. Each Ground coriander
crushed red pepper
salt
1/4tsp. Black pepper
1 3” strip lemon peel
In large skillet, heat vegetable oil over medium heat; add quinces, onion, and pepper. Saute 5 min. or until softened. Stir in raisins, brown sugar, vinegar, water, and spices. Heat mixture to boiling, over high heat.
Reduce to low and cook, stirring occasionally, until liquid reduces and barely coats bottom of pan. Discard lemon peel and set chutney aside until ready to use, or transfer to container and refrigerate.
Neither of these recipes gave processing instructions, but I gave them 20 min. in a hot water bath to seal.
: My aunt has a quince bush (tree) in her yard. She is looking for a recipe that uses the fruit.
: Thanks
Cranberry-Quince Chutney
Yields: 4 cups
One 12-ounce pkg. cranberries, thawed
1 c. chopped onion
3/4 cup firmly packed light brown sugar
1 c. orange juice
1/4 c. apple-cider vinegar
1 Tbsp. minced garlic
4 quinces, peeled and chopped
1/2 c. dried currants
2 Tbsp. chopped crystallized ginger
1/4 c. honey
1 tsp. grated lemon rind
1. In a 4-quart saucepan, combine cranberries, onion, brown sugar, 1/2 cup orange juice, vinegar, and garlic. Bring to a boil over high heat and cover. Reduce heat to low and simmer 15 minutes, stirring occasionally.
2. Stir in quinces, currants, remaining 1/2 cup orange juice, and ginger. Cover and cook until quinces are fork-tender — 30 to 40 minutes. Remove from heat and stir in honey and lemon rind. Let cool 15 minutes. Transfer to an airtight container and store, refrigerated, up to 1 week.
Quince Chutney
Yields approx. 2 ½ cups
1 Tbsp. Vegetable oil
4 med. Quinces, peeled, cored & cubed
1 med. Onion, thinly sliced
1 sweet red pepper, chopped
1/2c. dark seedless raisins
1/4c. firmly packed lt. brown sugar
1/4c cider vinegar
1/4c. water
1 tsp. Mustard seeds
1/2tsp. Each Ground coriander
crushed red pepper
salt
1/4tsp. Black pepper
1 3” strip lemon peel
In large skillet, heat vegetable oil over medium heat; add quinces, onion, and pepper. Saute 5 min. or until softened. Stir in raisins, brown sugar, vinegar, water, and spices. Heat mixture to boiling, over high heat.
Reduce to low and cook, stirring occasionally, until liquid reduces and barely coats bottom of pan. Discard lemon peel and set chutney aside until ready to use, or transfer to container and refrigerate.
Neither of these recipes gave processing instructions, but I gave them 20 min. in a hot water bath to seal.
: My aunt has a quince bush (tree) in her yard. She is looking for a recipe that uses the fruit.
: Thanks
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