Sweet, tart, and glossy, this glaze makes for a seriously delicious bird. Quince will bring an unexpected yet addictive flavour that will keep everyone guessing. Switch it up this year, and see who starts asking questions once it’s time to sit down and eat!
Ingredients:
- 2 lbs fresh quince (about 3–4)
- 2 ½ cups granulated sugar
- 4 cups water
- 2 ½ tsp fresh lemon juice
- 2 tbsp unsalted butter, melted
Instructions:
- First, wash and scrub off the fuzz, then cut the quince into quarters. There’s no need to peel or core them—the often-discarded parts contain high amounts of natural pectin, which helps thicken the glaze.
- Combine the quartered quince, sugar, and water in a medium pot. Bring to a boil, then reduce the heat to a low simmer. Place a slightly smaller lid directly on top of the fruit inside the pot to keep the pieces submerged.
- Simmer uncovered or partially covered for an hour or just over. The liquid will slowly transform to a glazey pale pink or ruby red, and reduce down into a thin, glossy syrup.
- Strain the liquid through a fine-mesh sieve into a bowl.
-
Stir the fresh lemon juice into the strained syrup and as you let cool It will thicken.
- When ready to use, whisk together ¾ cup of the fresh quince syrup with 2 tablespoons of melted butter.
- Liberally brush this mixture over the entire turkey during the last 15 minutes of cooking. Return the turkey to the oven and, with 5 minutes remaining, brush it with the mixture again. Continue cooking until done.
- Let rest, then enjoy a lovely bird with deliciously caramelized skin.
Tip: Try adding the leftover strained fruit in your cranberry sauce for a delicate yet cohesive flavour and fragrance!
