Directions:
- Preheat oven to 350°F.
- On a baking sheet in middle of oven toast pecans in one layer until golden, about 10 minutes, and when cool coarsely chop. Peel, quarter, and core quinces. Cut quarters lengthwise into 1/8-inch-thick slices and cut each slice crosswise into 6 pieces. Peel gingerroot and cut into fine julienne strips.
- In a 3-quart heavy saucepan bring quince, gingerroot, and all remaining ingredients except pecans to a boil. Simmer mixture, covered, stirring occasionally, 2 1/2 hours (quince will be deep pinkish orange). Cool mixture in pan, covered, at room temperature at least 8 hours and up to 1 day.
- Return pan to heat and simmer mixture, stirring occasionally, 15 minutes. Stir in pecans and transfer conserve to a bowl to cool completely. (Conserve keeps, covered and chilled, 1 month.)
- Serve conserve with meats, cheeses, and crackers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1027.96 Kcal (4304 kJ) | ||
| Calories from fat | 397.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.13g | 68% | |
|---|---|---|---|
| Sodium | 605.12mg | 25% | |
| Potassium | 932.23mg | 20% | |
| Total Carbs | 164.6g | 55% | |
| Sugars | 105.35g | 421% | |
| Dietary Fiber | 12.25g | 49% | |
| Protein | 6.18g | 12% | |
| Vitamin C | 52.2mg | 87% | |
| Iron | 5.3mg | 29% | |
| Calcium | 119.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 118.82 Kcal (497 kJ) | ||
| Calories from fat | 45.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.1g | 68% | |
|---|---|---|---|
| Sodium | 69.94mg | 25% | |
| Potassium | 107.75mg | 20% | |
| Total Carbs | 19.03g | 55% | |
| Sugars | 12.18g | 421% | |
| Dietary Fiber | 1.42g | 49% | |
| Protein | 0.71g | 12% | |
| Vitamin C | 6mg | 87% | |
| Iron | 0.6mg | 29% | |
| Calcium | 13.8mg | 12% | |
* 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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