Side DishReader rated

Cinnamon Quince Sauce

★★★★★ 5.0 (9 reviews)

This warm and fragrant sauce is the perfect way to enjoy the unique flavor of quince with a cozy hint of cinnamon. It’s simple to make and adds a delicious twist to desserts or breakfast dishes.

◷1 hr 5 minTotal Time

♜4Servings

▥HardDifficulty

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Instructions

Prepare and soak quinces

Start by rinsing the quinces under running water to wash off their fuzzy coating. Squeeze the lemon juice into a large bowl and fill it halfway with water. Cut the quinces into quarters, then peel, core, and dice them one piece at a time, dropping the fruit straight into the lemon water to keep it from browning.

Simmer quinces with spices

In a saucepan, combine 3 cups of fresh water, cane sugar, agave syrup, a cinnamon stick, and a cardamom pod. Bring this mixture to a boil. Once boiling, drain the quinces and add them to the pan. Turn the heat down to medium-high and let it cook at a gentle boil for about 20 minutes.

Simmer with Lid Ajar

After that, lower the heat to medium-low. Cover the pan with the lid, but wedge a wooden spoon between the lid and the pot to keep it slightly open. This lets some steam escape without drying everything out. Let it simmer like this for another 25 minutes or so. You'll know it’s ready when the fruit has softened, taken on a rosy tint, and the syrup has thickened, reducing by about three-quarters. Keep in mind the sauce will thicken even more as it cools.

Why You’ll Love This Recipe

This sauce combines the warm, comforting flavor of cinnamon with the unique, fragrant taste of quince. It’s a perfect balance of sweet and tangy, making it a cozy addition to many dishes. Plus, it’s a great way to use seasonal fruit in a creative way.

Serving Suggestions

This sauce pairs beautifully with roasted meats like pork or chicken, adding a sweet and spicy contrast. It also works well drizzled over vanilla ice cream or mixed into oatmeal for a warm breakfast treat.

Storage Tips

Store the sauce in an airtight container in the refrigerator for up to one week. For longer storage, freeze it in small portions and thaw as needed. Always use a clean spoon to avoid contamination.