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2 pounds of fresh quince, peeled, cored, and cut in to 2" chunks
1 cup White Balsamic Vinegar
1 cup of granulated sugar
2 cups (approx) of water
1/4 tsp of sea salt
1 vanilla bean (split), or a 2inch cinnamon stick (as an option)
Place the balsamic and sugar in a heavy pot, and slowly heat to medium, while swirling to dissolve the sugar. Add the quince and enough water just to cover the fruit. Bring the mixture to a steady, but gentle simmer over medium/low heat. Slowly cook, partially covered by the lid, for 2 hours. During this process, make sure there is enough liquid in the pot to prevent scorching.
Remove the pot from the heat and allow it to cool slightly. Puree the contents using a food processor or blender. The quince butter
will thicken as it cools. Once cool, place in jar(s) and refrigerate for up a month.
Serve with salty, briny, or nutty cheeses. It is fabulous on sandwishes, or instead of cranberry sauce in leftover turkey sandwiches, on PB&J, or just on toasted bread.