Cranberry and Quince Sauce

Prep Time
25 min
Cook Time
35 min

If you can’t find quince in your local grocery store, feel free to use a raw tart apple or pear in its place.

Special Fork
Ben Mims
  • 1 quince
  • alternate ingredients
  • 1 1/2 cups orange juice
  • 1/2 cup light brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/2 bay leaf
  • 1/4 teaspoon vanilla extract
  1. 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.
  2. 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.
  3. 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.

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