Quince Sauce (Metric)

Customary version of recipe

Yields 2/3 cup

Ingredient Amount
Quince paste (membrillo) 90 ml.
Sherry vinegar 10 ml.
Hot water 75 ml.

Method

  1. Combine the ingredients in a blender and blend on low speed until smooth, 5 to 10 seconds. Serve at room temperature or slightly warmed. This will keep in the regrigerator for up to a week.

Additional tips

Recipe credit: Janet Mendel, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Friday, Nov. 3, 2006.

© 2017 The Culinary Institute of America