Quince Jus

11:30 am on 3 November 2014

This goes really well with chicken or pork. All jus can be frozen when they are made and just reheated over low heat. If it becomes too thick loosen with a little water. Always keep any leftovers as it’s always handy to have a ready-to-go sauce when you are short on time.

Serves 6-8


  • 750ml chicken stock
  • 1⁄2 cup white wine
  • 1–2 tbsp quince jelly
  • 1 tbsp chicken glaze


Bring the stock, wine, jelly and glaze to the boil and then simmer rapidly until reduced by three-quarters – about 45 minutes. Continue to reduce until viscous and coating the back of a spoon. Keep warm.

Any leftover jus can be frozen and then reheated over low heat when required.

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