This works very well with poultry, game birds or roast pork dishes.
4 quince, peeled and cored
A small piece of cinnamon stick
6 juniper berries
200g granulated sugar
1 lemon, halved
Place the quince in a large saucepan with the rest of the ingredients.
Cover with water, bring to the boil and simmer for about 45 minutes, or until the quince is soft enough to mash.
Drain the quince in a colander over a pan, reserving the juice for a jelly and leave to cool.
Cut the quince in half, then blend the flesh in a food processor to a purée or leave it with a coarse texture.
To serve, reheat with a little of the cooking liquor.