I like to use at least two varieties of organic fall cooking apples and a quince to make this sauce. I don’t peel the fruits if they are organic. The peels turn nice and soft when cooked. And by the way, in case you are new to eating quince, it is really only good to eat after it is cooked.  Raw quince is too tart and astringent to be palatable.

Just wash, core and chop. It’s so fast. My sauce is a little chunky. That’s how I like it. You want a smooth sauce? Run it in the food processor or blender.

Here’s a tip: Store your quince in the refrigerator until you are ready to use them. Some people use quince as an air freshener, which is great.  Know, it will likely need to be thrown out after a week or two at room temperature.  I’m speaking here from experience!

Apple ‘n Quince Sauce


  • Prep time
  • 10 minutes
  • Cook time
  • 30 minutes
  • Total time
  • 40 minutes
  • Dietary

  • Gluten Free, Vegan, Vegetarian
  • Meal type

  • Condiment, Dessert, Snack
  • Misc

  • Pre-preparable, Serve Cold

There’s a pink twist to this sauce! It’s apple sauce made with fall apples and quince. The quince adds more notes of flavor; something like pear and a tropical fruit mix. It also has a bit of tartness as well as a pink or rosy color that becomes more intense over the 24 hours after cooking. So delicious and interesting, it’s a fall tradition in my family.


  • 3 apples (chopped into approximately 1)
  • 1 quince (peal (or not) and chop to approximately 1/2′ chuncks)
  • 3/4 cups water
  • 1 pinch stevia or honey (for honey use about 1 tablespoon)
  • 1 sprinkle cinnamon


  • Step 1
  • Quince Adds Extra Flavor and Interest

    Wash then chop the apples and the quince. Chop the quince into smaller pieces than the apples. Quince are slower to cook.
  • Step 2
  • Apple and Quince Ready to Stew

    Put all the fruit in a cooking pan; add water and a pinch of stevia (if you are using stevia) . Cover with a lid but not tightly, to avoid having the sauce boil over. Cook on low or medium low hear until the fruit is soft. Stir the mixture every 10 minutes or so and adjust the cooking temperature as needed to keep it from burning on the bottom or coming to a full boil. This will take 30 minutes or longer.
  • Step 3
  • A Smidgen of Stevia to Warm Sauce

    Let the sauce cool. If you are using honey, add it when the sauce has cooled but it still warm. This is wise when the honey is raw. It would be a waste of nutrition to cook raw honey, especially when there is no particular need to do so. This is the time to taste the sauce, no matter which sweetener you have used. Add further stevia or honey to desired sweetness. Serve in a small bowl with a dash of cinnamon on top.
  • Step 4
  • Variation: Make it a smooth textured sauce. Give it a spin in a food processor or a blender.