Quince sauce for meat for the winter
0
301
Kitchen
Asian
Calorie content
223.5 kcal
Portions
1.5 l.
Cooking time
65 minutes
Proteins *
0.6 g
Fats *
0.5 gr.
Carbohydrates*
54.8 g
Few people will like fresh quince. After all, it has a specific tart, even astringent taste, not juicy and very dense. However, after heat treatment, it turns out to be a very tasty sauce that perfectly complements meat dishes. Quince and lemon sauce is a classic.
Ingredients
Cooking process
Use a slotted spoon to remove the quince chunks from the water and transfer them to the bowl of a blender or food processor. Do not drain the water in which the quince was boiled, it can be useful for adjusting the thickness of the sauce. Rinse the lemon and squeeze the juice out of it. To squeeze out more juice from citrus fruits, it is advised to heat them in a microwave oven or roll them with effort over the work surface. Pour the lemon juice into a bowl of quince and puree it. If the mass turns out to be very thick, then pour in a little water remaining after cooking.
Return the quince puree with lemon juice to the pan and boil for 5-10 minutes. During this time, prepare small sauce jars. They must be sterilized, as the recipe contains only lemon juice from the preservatives. Pour the prepared quince sauce hot into the jars and seal tightly with lids. Refrigerate the cooled sauce and store in it until use.
Bon Appetit!