Quince and cranberry are natural partners: tart, fragrant, jewel-toned, and perfect for the holiday table. This compote is lovely with turkey or pork, but it’s equally good spooned over yogurt, cheesecake, or warm breakfast cereal.
INGREDIENTS:
2 medium quince, peeled, cored, and diced
12 ounces fresh cranberries
3/4 cup sugar
1 cup water
1/2 cup fresh orange juice
1 teaspoon finely grated orange zest
1 cinnamon stick
1 small piece fresh ginger, about 1 inch, peeled
Pinch of salt
METHOD:
Combine the quince, sugar, water, orange juice, zest, cinnamon stick, ginger, and salt in a medium saucepan. Bring to a boil, then reduce to a gentle simmer. Cook for 20–25 minutes, until the quince is beginning to soften.
Add the cranberries.
Continue cooking for 10–15 minutes, stirring occasionally, until the cranberries have burst and the quince is tender.
Remove the cinnamon stick and ginger.
Taste and add a little more sugar if desired.
Cool before serving. The compote will thicken considerably as it chills.
Store refrigerated for up to one week.
SERVING SUGGESTION: Serve in place of traditional cranberry sauce with roast turkey, or spoon over baked brie for an easy holiday appetizer.
