where am I?
Quince Jelly
Answer
The quince has sadly fallen much out of use generally. It was very popular in medieval and Renaissance times and Victorian cooks were forever extolling its virtues. It is a very hard fruit, so needs long and gentle cooking - the gentle persistent heat of the Aga Simmering Oven is perfect for rendering it deliciously tender. It is particularly delicious, with a delicate, perfumed flavour which pairs well with apple for fruit pies, and as well as the usual jelly, also makes a particularly fine marmalade. The French name for it is Coing, in case you happen to see some French preserves in shops (in the UK, the Bonne Maman make occasionally offers batches of Confiture de Coing; I always buy a few jars if I see it when I am shopping in France).
Apart from trying several different Delicatessens and specialist food shops, as an alternative you could use other fruit jellies. Crab apple, medlar or redcurrant would all be good choices. Quince usually has a soft pink hue but I am sure any of these fruit jellies would give excellent results in your recipe.
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Question
I have a recipe I really want to try out, but a big part of involves the use of quince jelly - which I cannot get anywhere! Is there an alternative I could use? <BR><BR>The recipe is for herb roasted chicken, with a rosemary, thyme and quince jelly sauce.