Ingredients:
- 1 cinnamon stick
- 1 (1-inch) julienne-cut lemon rind
- 4 cored peeled quinces, quartered (about 1 3/4 lb)
Directions:
- Bring first 5 ingredients to a boil in a Dutch oven, and cook 2 minutes. Add quinces; reduce heat, and simmer 45 minutes or until tender, stirring occasionally. Remove from heat, and cool to room temperature. Remove quinces from liquid with a slotted spoon. Strain liquid through a sieve into a bowl; discard solids. Pour liquid over quinces.
- Note: Refrigerate in an airtight container up to two weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 58.97 Kcal (247 kJ) | ||
| Calories from fat | 1.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.17g | 0% | |
|---|---|---|---|
| Cholesterol | 0.13mg | 0% | |
| Sodium | 6.3mg | 0% | |
| Potassium | 98.34mg | 2% | |
| Total Carbs | 14.95g | 5% | |
| Sugars | 7.36g | 29% | |
| Dietary Fiber | 0.99g | 4% | |
| Protein | 0g | 0% | |
| Vitamin C | 7.4mg | 12% | |
| Iron | 0.5mg | 3% | |
| Calcium | 11.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 50.57 Kcal (212 kJ) | ||
| Calories from fat | 1.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.14g | 0% | |
|---|---|---|---|
| Cholesterol | 0.11mg | 0% | |
| Sodium | 5.41mg | 0% | |
| Potassium | 84.32mg | 2% | |
| Total Carbs | 12.82g | 5% | |
| Sugars | 6.31g | 29% | |
| Dietary Fiber | 0.85g | 4% | |
| Protein | 0g | 0% | |
| Vitamin C | 6.4mg | 12% | |
| Iron | 0.4mg | 3% | |
| Calcium | 9.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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