A traditional
accompaniment with Spanish Manchego cheese, equally good with
other hard cheeses.
When cooking
medallions of pork, deglaze the pan with cider and some stock,
boil off the alcohol, add some quince jelly to taste and thicken
slightly with cornflour.
Ingredients: Sugar, Quince Juice, Orange Juice, Gelling Agent :-
Pectin, Citric Acid
