Spiced quinces

Spiced quinces

By
From
Encyclopedia of Food and Cookery

Pickled or spiced quinces make an excellent and unusual accompaniment to cold meats.

Ingredients

Quantity Ingredient
4 large quinces, peeled, cored and cut into chunks
salt
sugar
wine vinegar
coriander seeds

Method

  1. Place quinces in a saucepan, cover with cold water, add salt and bring to the boil. Boil for 10 minutes, then drain, reserving liquid.
  2. To each 250 ml of liquid, add 440 g sugar, 60 ml vinegar and 1/2 teaspoon coriander seeds. Bring to the boil, stirring to dissolve sugar. Add fruit and simmer until tender. Cool.
  3. The next day drain off syrup and bring to the boil. Pack quinces into sterilised jars, pour over boiling syrup and seal while still warm. Serve with ham, pork, mutton and turkey.
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