Just finished a crazy tasting of top Canadian microbrews. Top ones, http://t.co/WNT2JZjO, http://t.co/mgSu7ADf, http://t.co/yiK7BC2H
Quince Sauce
Recipe courtesy of John Besh’s My New Orleans – The Cookbook. Serve over any kind of bird, venison or pork.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Mixology
1/2 cup quince preserves
1/4 cup rice wine vinegar
1/4 cup chicken stock
1 shallot, minced
1 garlic clove, minced
1 Tbsp ginger, peeled and minced
Method/Steps
1. Put the preserves, vinegar, chicken stock, shallots, garlic and ginger into a medium saucepan and cook over moderate heat, stirring occasionally, until it is thick enough to coat the back of a spoon, about 30 minutes.
2. Strain the sauce through a sieve into a serving bowl. Discard solids.