Quince brings a fragrant, floral depth to ordinary applesauce, transforming it into something both comforting and elegant. The fruit’s natural tartness and rich aroma balance beautifully with sweet apples and warm spices, creating a sauce that’s just as lovely served warm with roast meats as it is chilled and spooned over yogurt or oatmeal.
INGREDIENTS:
3/4 cup apple cider or unsweetened apple juice, plus more for thinning
One 1 × 3-inch strip lemon rind
1/4 cup fresh lemon juice (2 lemons)
1 cinnamon stick (3-inch)
1/4 cup sugar, plus up to 1/4 cup more, to taste
2 pounds fresh quince, peeled, cored, and grated (about 7 cups)
2 firm, juicy apples (Fuji, Braeburn, or Pink Lady apples), peeled, cored, and diced (about 3 cups)
METHOD:
In a large, heavy-bottomed pot, combine the apple cider, lemon rind, lemon juice, cinnamon stick, 1/4 cup sugar, and grated quince. Cover and bring to a boil over high heat, stirring often.
Reduce heat to low and simmer gently, covered, for 20 minutes, stirring occasionally to prevent sticking.
Add the diced apples. Return to a boil, then reduce the heat again and simmer, covered, for 30 minutes, stirring frequently.
Remove and discard the lemon rind and cinnamon stick. Mash the fruit with a potato masher for a chunky texture, or transfer to a food processor and pulse for a smooth sauce. Thin with extra apple cider, 1 tablespoon at a time, if needed.
Taste and adjust sweetness, adding up to 1/4 cup more sugar, 1 tablespoon at a time.
Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage.
YIELD: About 4 cups
NOTE: The recipe may be doubled to increase yield.
