Free State quince salad


Ingredients 7
Servings 6
Time

Ingredients

  • 500
    g
    quinces
  • 1
    Litres
    water
  • 15
    ml
    salt
  • 2
    stalks celery, thinly sliced (use leaves as well)
  • 15
    ml
    cornflour
  • 15
    ml
    sugar
  • 30
    ml
    cider vinegar or wine vinegar
 

Method

 
Gently rub quinces under running water. Peel, core and slice fairly finely. Place in the water to which the salt has been added, and set aside for about 30 minutes. Drain in a colander and tip into a saucepan. Add celery and enough fresh water to cover fruit. Cover and simmer for about 15 minutes, or until tender. Drain and place in a bowl. Measure 300 ml (1 1/5 cup) of the cooking liquid and mix in cornflour, sugar and vinegar. Boil, uncovered, until clear. Pour over quinces. Cool and serve.
 

Read more on: fruit
 

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