QUINCE CHEESE

I was given some quinces, so decided to make the Spanish version of Quince Cheese, Membrillo.

Clean the skins, chop them in four, removing any bruised bits and put them in a large pan with enough water not to boil dry. When the quinces are soft, push it all through a sieve and weigh the pulp (weigh a jug or bowl first, then subtract it from the total). Less messy.
The Good Housekeeping recipe for quince cheese adds the juice of an orange, I used lemon juice.
For every pound of pulp add a pound of granulated sugar. Put all back in the pan and heat slowly until sugar is dissolved, then bring to the boil and cook until it thickens and will set like jelly when cool. Pour into a lined baking tray and leave.
Other versions have a cinnamon stick to add flavour, but I think it would spoil the subtle flavour of the quinces. It should keep well wrapped in greaseproof paper. Good Houasekeeping store theirs for 2 to 3 months before using. It's eaten with cheese, so we can see what its like at Christmas!

MINCEMEAT

Granny with Nell, Ted, Frank, Bob and Joan 1921

My version of Granny Whitley's recipe

2lbs cooking apples

1/4lb almonds

1lb currants

1/2lb butter

1/2lb raisins

1/4lb candied peel (preferably orange)

1/2lb sultanas

1 lemon

1+1/2lbs demerara sugar

1/2tsp each ground cinnamon, nutmeg and allspice

In a large bowl, grate the lemon rind and squeeze the juice. Peel, core and chop the apples finely into the bowl. Chop up the almonds (leave the skin). Finely chop the butter (straight from the fridge). Use a knife to break it up in the bowl so you don't get clumps. Add the sugar and the rest of the ingredients, stirring well. Either put in Kilner jars or a plastic tub. It will keep until well past Christmas - freeze the remainder and you can use it next year.

I've just made a batch with eating apples - I put half the amount of sugar in, but it was such a fiddle, the apples being so much smaller than cookers!