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Quince Sauce

This tangy Spanish sauce goes beautifully with the croquettes. Quince paste (membrillo) is traditionally served with Manchego. It also makes a great accompaniment to pork.

Makes 2/3 cup

  • 6 tablespoons quince paste (membrillo)

  • 2 teaspoons sherry vinegar

  • 1⁄3 cup hot water

Combine all of the ingredients in a blender and blend on low speed until smooth, 5 to 10 seconds. Serve at room temperature or slightly warmed. This will keep in the refrigerator for up to 1 week.

About the Quince Fruit

The quince fruit has been prized since ancient times and up until around the early 19th century was still found in the garden of many homes. As long ago as 1922, the great New York pomologist U. P. Hedrick rued that “the quince, the ‘golden apple’ of the ancients, once dedicated to deities, and looked upon as the emblem of love and happiness, for centuries the favorite pome, is now neglected and the least esteemed of commonly cultivated tree-fruits.”


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