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Spiced Quince Sauce<\/p>\nSpiced Quince Sauce<\/p>\n
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5\u00be pounds peeled and cored quince chunks<\/p>\n
1 T. finely chopped organic lemon zest<\/p>\n
2 tsp. cinnamon<\/p>\n
\u00bd tsp. ground ginger<\/p>\n
\u00bc tsp. ground cloves<\/p>\n
\u00bd tsp. ground nutmeg<\/p>\n
1 tsp. ground coriander<\/p>\n
1 tsp. ground cardamom<\/p>\n
1 tsp. ground allspice<\/p>\n
\u00bd tsp. ground anise<\/p>\n
\u00bd cup orange juice<\/p>\n
2 cups sugar<\/p>\n
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Put all the ingredients except for the sugar in a large heavy pot and cook, covered, until the quinces break apart, about 1 to 1\u00bc hours. Stir often to prevent burning. Add the sugar at the end of the cooking process. Puree finely with a stick blender. Fill the hot quince sauce in sterilized jars. The sauce is very thick and forms air pockets. To remove them, carefully stir the sauce with a long, thin utensil (I used a metal skewer). Wipe the rim with a damp piece of paper towel to remove any drips and wipe dry with paper towel. Place the lids and the bands on the jars and process in a boiling water bath for 10 minutes. Let cool and set for 24 hours without moving the jars.<\/p>\n","protected":false},"excerpt":{"rendered":"
Spiced Quince Sauce 5\u00be pounds peeled and cored quince chunks 1 T. finely chopped organic lemon zest 2 tsp. cinnamon \u00bd tsp. ground ginger \u00bc tsp. ground cloves \u00bd tsp. ground nutmeg 1 tsp. ground coriander 1 tsp. ground cardamom 1 tsp. ground allspice \u00bd tsp. ground anise \u00bd cup orange juice 2 cups sugar Put all the ingredients except for the sugar in a large heavy pot and cook, covered, until the quinces break apart, about 1…<\/p>\n