Hanukkah Recipes: Quince-Apricot Sauce

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Quince-Apricot Sauce

 

This fruity sauce is luscious over angel cake, pound

cake, or gingerbread.

 

 

4 medium quinces* (about 1 pound)

1 large apple

1 cup apricot nectar or orange juice

1/2 to 3/4 cup sugar

1/2 cup dried apricots, halved

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

 

 

1. Peel quinces and apple; core and cut into

bite-sized pieces. (Should have about 5 cups cut fruit

total.) In a large saucepan combine quince, apple,

nectar or orange juice, sugar, apricots, cinnamon, and

cloves. Bring to boiling, stirring to dissolve sugar.

Reduce heat.

2. Simmer, covered, for 20 minutes or until fruit is

just tender, stirring occasionally. Serve warm or

store covered in the refrigerator for up to 5 days.

Use as a topping for cake or ice cream.

Makes 4 cups (8 servings).

 

*Note: Quinces are ripe when they are still quite

firm, but no longer rock-hard. They have a strong,

flowery aroma.

 

 

Nutritional facts per serving

calories: 127 , total fat: 0g , saturated fat: 0g ,

cholesterol: 0mg , sodium: 4mg , carbohydrate: 33g ,

fiber: 2g , protein: 1g , vitamin A: 10% , vitamin C:

33% , calcium: 1% , iron: 6%

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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