Serve this tasty sauce with pork as a change from the traditional apple sauce.
8 FLUID OUNCES
2 small quinces, peeled, cored and thinly sliced
2 oz. sugar
2 medium-sized eating apples, peeled, cored and thinly sliced
1 teaspoon grated lemon rind
2 teaspoon ground cinnamon
8 fl. oz. dry cider
1 tablespoon butter, cut into small pieces
In a small saucepan, place the quinces, half of the sugar and just enough water to cover the fruit. Set the pan over high heat and bring the liquid to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer the quinces for 40 minutes or until they have reduced to a pulp.
Meanwhile, place the apples, the remaining sugar, lemon rind and cinnamon in a medium-sized saucepan. Pour the cider over the fruit and bring it to the boil over high heat. Reduce the heat to low, cover the pan and simmer the apples for 15 to 20 minutes or until they have reduced to a pulp. Remove both the quinces and the apples from the heat.
Using the back of a wooden spoon, rub the quinces and apples through a strainer into a medium-sized mixing bowl. Dis-card any pulp remaining in the strainer.
Rinse and wipe dry one of the sauce-pans and return the pureed fruit to it. Place the pan over moderate heat and bring the mixture to the boil, stirring constantly. Reduce the heat to low, add the butter pieces and simmer the sauce for 2 minutes, stirring constantly, or until the butter has melted and blended into the fruit.
Remove the pan from the heat and pour the sauce into a warmed sauceboat. Serve immediately.