16 servings (serving size: 1 quince quarter and about 1 tablespoon liquid)

How to Make It

Step 1

Bring first 5 ingredients to a boil in a Dutch oven, and cook 2 minutes. Add quinces; reduce heat, and simmer 45 minutes or until tender, stirring occasionally. Remove from heat, and cool to room temperature. Remove quinces from liquid with a slotted spoon. Strain liquid through a sieve into a bowl; discard solids. Pour liquid over quinces.

Step 2

Note: Refrigerate in an airtight container up to two weeks.

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