Quince Applesauce
- Vegan
- Gluten free
- Lactose free
- Peanut free
Quinces have an almost other-worldy floral smell that adds a graceful touch to this applesauce. Use Empire, McIntosh, Gravenstein or Winesap apples.
Ingredients
- 2 quinces, peeled, cored and chopped
- 3 red-skinned apples
- 3 thin slices gingerroot
- 1/4 cup (60 mL) Riesling wine or other unoaked white wine, or 2 tbsp/30 mL each lemon juice and water
- 1/4 cup (60 mL) granulated sugar
- Pinch salt
Preparation
Place quinces in saucepan. Chop apples (peel, flesh and cores); add all to saucepan, then stir in ginger, wine, sugar, salt and 1/2 cup/125 mL water. Cover and simmer gently until very soft, about 40 minutes; if necessary, uncover and cook until excess liquid evaporates.
Remove from heat. With potato masher, mash in pot, then push through fine sieve into bowl. Let cool. (Make-ahead: Refrigerate for up to 1 week.) Serve at room temperature.
Makes about 2 cups (500 mL).
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