Apple and Quince Sauce

Apple and Quince Sauce

2 quinces, peeled, cored and diced
1 1/2 lb cooking apples, peeled, cored and cut into chunks
Juice 1 orange
Generous glass of port
1 cinnamon stick

Goes with: Roast Goose with Prune, Apple and Apricot Stuffing

Put the quinces into a pan with just enough water to cover, then simmer gently for 30-40 minutes until tender. If necessary, boil hard to reduce the water to just a few tablespoons. Add all the remaining sauce ingredients, cover and cook until the apples have collapsed. Serve hot or cold with the goose.

Note: If you don't have access to quinces, make the sauce without them, adding a few spoonfuls of water to the apples.

Adapted from: Robin Cowdrey, posted to on April 15 2000.
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