45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 16 persons
Weight Per Serving: 122g
Price Per Serving: 1.13$
78kcal
Nutrition
Calories: 78kcal
Protein: 1.14%
Fat: 1.1%
Carbs: 97.76%
Ingredients
- 1 teaspoon peppercorns black
- 1 cinnamon sticks
- 1 inch julienne-cut lemon rind
- 1.8 pounds quinces cored peeled quartered
- 1 cup sugar
- 4 cups water
Equipment
- bowl
- sieve
- slotted spoon
- dutch oven
Directions
- Bring first 5 ingredients to a boil in a Dutch oven, and cook 2 minutes.
- Add quinces; reduce heat, and simmer 45 minutes or until tender, stirring occasionally.
- Remove from heat, and cool to room temperature.
- Remove quinces from liquid with a slotted spoon. Strain liquid through a sieve into a bowl; discard solids.
- Pour liquid over quinces.
- Note: Refrigerate in an airtight container up to two weeks.
Nutrition Facts
Properties
Nutrition Score
1.5626086791896%
Flavonoids
Nutrients percent of daily need