Quince Barbecue Sauce
This sauce is intended for Spit-Roasted Chicken, but it's just as delicious served alongside grilled venison and pheasant sausages, grilled Bartlett pears, and cabbage.
- Yield: Makes 6 cups
Source: Martha Stewart Living, October 1998
- 2 tablespoons olive oil
- 4 cloves garlic, peeled
- 1 cup chunky tomato sauce
- 8 quinces (5 to 6 pounds total), peeled, cored, and cut into 1-inch chunks
- 1 cup packed light-brown sugar
- 1 cup red-wine vinegar
- 2 tablespoons finely chopped jalapeno pepper (1 medium pepper)
- 1/8 teaspoon ground cinnamon
- 1 teaspoon salt
- Juice of 1 lemon
- 3 ounces grappa or brandy (optional)
Heat olive oil in large saute pan set over medium heat. Add the garlic, and cook until golden, about 3 minutes. Add the tomato sauce, and bring to a simmer.
Add quinces, sugar, vinegar, jalapeno, cinnamon, salt, lemon juice, and grappa, if using. Cook, stirring occasionally, until sauce thickens and quinces are soft and slightly broken down, 50 to 60 minutes. Store in an airtight container, refrigerated, up to 5 days.