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"Healthy Planet & Green Life"
Quince Jelly (Quince cheese in Hungarian)
8x100g quince jelly
1 kg quinces
500 g cane sugar
1 pcs lemon, juiced
100 g walnuts, chopped
2 pcs cinnamon stick
5 pcs cloves, whole
We need to prepare the quinces. Wash, peel, take out the core, and cut into small pieces.
Cover the quinces in a big saucepan with water, boil it up, and cook under cover on low temperature until the quinces get tender.
Drain the quinces, take away the spices. Mash it with a mixer.
Put the quince purée with sugar, lemon juice, spices, and cook until it thickens.
Take the spices away and mix the chopped walnuts in.
Take a big rectangular oven pan, where the cheese can get approx. 2-3cm high and line with plastic foil.
Pour the cheese in. Let it rest overnight or until it keeps the form.
Move the cheese into a cold place (approx. 10-15°C). Leave there until it dries out fully. This can take several days, be patient.
Low in saturated fat
Low in sodium
General (in 1 portion)
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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: