Para hazer salsa de zumo de membrillos

 To make sauce of the juice of quinces:  Grate the quince lightly with a grater, without peeling it, and put it inside the woolen cloth, and press it until it has yielded all the juice, and put it in a flask until the thickest part goes to the bottom, and take the clearest part, and put it in a glazed casserole or pot, and for each pound of juice put eight ounces of sugar, and two ounces of vinegar, and one ounce of wine of San Martin, and cook it in the manner that the Royal Sauce is cooked, as described above, with a quarter [ounce] of whole cinnamon, half a nutmeg, and four cloves.

 NICCOLO'S RECIPE
Makes just over 1 cup.

 2 cups  sweet apple cider, unfiltered
8 ounces table sugar
1/4 c. white wine vinegar
2 TBL white wine
1/4  ounce  cinnamon sticks (zeylanicum)
1/4  ounce  Cassia sticks (common in US) 
                     (use 1/2 ounce cassia if zeylon cinnamon unavailable)
1/4  whole nutmeg, grated or smashed in really small pieces
4  whole cloves

Combine all ingredients in a saucepan and simmer over medium-low heat about 45 minutes, until is reduced by half (a candy thermometer should read about 225F).  Strain through cheesecloth or fine sieve.  Makes just over 1 cup.  Store in tight lidded glass jar.  Will keep easily on counter a couple of weeks, but will refrigerate indefinitely.

 Adapted from recipe by Lady Brighid ni Chiarain; Settmour Swamp, East (NJ)