Summary

Ingredients

• 500 g quince (s) puree
• 200 ml balsamic vinegar, light
• 1 teaspoon salt
• 3 tablespoon sugar
• 100 g mustard powder, yellow

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Instructions

1. For the quince puree, I rub the quince leftovers from the jelly production, boiled for about an hour, cooled and drained well, through a sieve.
2. Mix the puree with all the ingredients in a blender and fill into glasses.