Recipe - Apple Raisin And Rosemary Dressing

2 pound Apples
2 pound Quinces
Sugar

Wash apples. Remove stems, seeds, and blossom ends. Do not pare. Cut in
quarters. Cover with water. Cook until very soft. Drain through jelly
bag. Wash quinces. Remove stems, seeds, and blossom ends. Do not pare. Cut
in small pieces. Cover with water. Cook slowly until very soft. Drain
through jelly bag. Combine apple and quince juice in equal proportions. Use
2/3 cup sugar for each cup juice. Boil rapidly until jelly sheets from
spoon. The Household Searchlight

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini