Ginger Quince Butter
Ingredients:
3 quince, peeled, cored, and sliced
1 1/2 cups water
1 cup pineapple juice
3 Tablespoons lemon juice
1/2 cup sugar
1/2 cup honey
1 Tablespoon minced lemon zest
1 Tablespoon minced fresh ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Directions:
1. Place quince, water, and juices in medium saucepan and boil on high heat. Reduce to low heat and then simmer for about 30 minutes or until quince is very tender.
2. Stir in remaining ingredients and increase heat to medium high and bring to a gentle boil, stirring constantly for 5 minutes. Remove from heat and puree in blender or food processor.
*Can be refrigerated up to 1 week, or frozen in small containers up to 3 months.
** This wonderful spread can be slathered over pancakes, biscuits, waffles, or toast.
No comments:
Post a Comment