Rating: 2.97 stars
60 Ratings
  • 5 star values: 7
  • 4 star values: 9
  • 3 star values: 23
  • 2 star values: 17
  • 1 star values: 4

Offer your guests this sweet-and-tart spread in lieu of traditional cranberry sauce at your next Thanksgiving dinner.

Martha Stewart Living, November 2006

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Recipe Summary test

Yield:
Makes about 3/4 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring quinces, sugar, and 3 cups water to a simmer in a medium stockpot; cook until quinces begin to soften, about 20 minutes. Reduce heat; gently simmer until soft, 1 to 1 1/2 hours, stirring frequently when paste begins to thicken and stick to bottom of pot. Press through a sieve into a bowl (repeat if a smoother consistency is desired); discard pulp. Refrigerate, covered, up to 1 week.

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Reviews (1)

60 Ratings
  • 5 star values: 7
  • 4 star values: 9
  • 3 star values: 23
  • 2 star values: 17
  • 1 star values: 4
Rating: 3 stars
10/25/2018
I don’t know what happened here, but I actually took the time to weigh by fruit since I had various sizes, and with my 4 1/4 pounds cooked all day I have over a quart of sauce - way more than I intended to make of this one recipe. I think there’s something wrong with the measurements, but the ratio of fruit to sugar is about right for my taste. I’m going to cook it down some more in hopes to intensify what I have, and perhaps mix some apples with the leftover for a different kind of sauce.