I wanted to create an autumnal sauce to serve with roast pork. Traditionally this would be apple sauce but I was after something a little more complex and different so I mixed some stewed apples with quince preserve and caramelised onions.
I used Anathoth Farm Quince Conserve which is New Zealand made, contains no added preservatives or flavours and is gluten free. You can really taste the natural fruity flavour.
Quince Conserve, Apple and Caramelised Onion Sauce
Start by caramelising the onions. Melt 1 tablespoon of butter in a frying pan. Add 500 gm of very finely sliced red onions and 3 tablespoons of balsamic vinegar and season with some salt and pepper. Cook very gently , stirring often, for 30-40 minutes until they are meltingly soft and sticky..
Then make the apple sauce in the microwave. Put 500 gm of peeled and sliced apples ( I used Braeburn) in a microwave safe bowl. Add a couple of tablespoons of water and cover. Microwave on high for about 10 minutes until the apples are soft. When they have cooled a little drain them and whizz in a food processor or blender until smooth.
To complete the sauce add 1/2 cup of Anathoth Farm Quince Conserve and the juice of 1 lime and whizz again briefly to mix in.
There was plenty of sauce left over after dinner so the next day I put some of it to good use to make six very easy and tasty mini meat loaves.
500 gm of minced beef
200 gm of middle bacon ( rind and most of fat removed and chopped)
1 cup of fresh breadcrumbs
1/4 cup of quince, apple and caramelised onion sauce
Salt and pepper to season
Mix all the ingredients together well and bake in mini loaf tins for about 30 minutes at 180 degrees C. This mixture could also be baked as a larger meat loaf in which case increase the cooking time to about 45 -50 minutes.