Chelsea

Chelsea Trusted 135 Years SPOT

Quince and Ginger Paste

By Chelsea Sugar
Quince and Ginger Paste
1 serving
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  • Difficulty Easy
  • Prep time 8 hrs
  • Cooking time 3 hrs
  • Serves
    1
Ingredients

    600g quinces
    1 x 5cm piece of fresh ginger
    3 cups of water
    1 1/2 cups Chelsea Caster Sugar

Method

    1 Peel the quinces and remove the cores then place the skin and cores into a saucepan with the ginger and water.
    2 Once the ingredients are soft, strain and reserve liquid.
    3 Dice the fruit then add to the cooking liquid and boil until soft, then puree.
    4 Add the puree to the Chelsea Caster Sugar and return to the saucepan. Cook over a gentle heat until the colour of the quince changes to a ruby red. You will need to stir often to prevent sticking. This process will take approximately 3 hours. Spoon into an oiled tray and leave overnight to set, then slice.

    Recipe in partnership with NZ Gardener. 

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