Cranberry and Quince Sauce
If you can’t find quince in your local grocery store, feel free to use a raw tart apple or pear in its place.
- Peel quince, place whole fruit in a small saucepan, and cover with water; bring to a boil, and cook until a paring knife slides easily through the side of the fruit, about 20 minutes. Remove quince with a slotted spoon, transfer to a cutting board, and let cool; discard cooking water.
- Cut flesh from quince in lobes around the core, leaving behind the core; discard. Cut quince into 1/2-inch cubes and return to saucepan. Add cranberries, orange juice, sugar, salt, ginger, cinnamon and bay leaf, and bring to a boil; reduce heat to lightly simmer, and cook, stirring often, until cranberries burst, quince is soft, and mixture is reduced to a thick sauce, about 15 minutes.
- Remove from the heat, and remove and discard bay leaf; stir in vanilla. Let cool, and then transfer to a container and refrigerate until chilled. Store in the refrigerator for up to two weeks.