This month we're exploring how to use jams and jellies in recipes and discovering how versatile they can be in the kitchen! Quince jelly is one of our favorite flavors. Of course we love it with cheese but why not a salad, it's floral and bright in flavor and makes for a great vinaigrette. You can make the quince vinegar ahead of time, it will keep in the fridge for up to a month so keep eating those salads!
For the recipe:
- 80 grams of quince jelly
- 80 ml of apple cider vinegar
- olive oil
- salt and pepper to taste
Make the quince jelly vinegar: heat the quince jelly in a saucepan, making sure to stir constantly. Once it liquifies and starts to bubble, add the apple cider vinegar.
Reduce slightly over medium heat until the liquid thickens a little. It should be close to the consistency of maple syrup. Set aside to cool.
To prepare the vinaigrette, use a ratio of 1 part quince vinegar to 3 parts oil. Season with salt and pepper.