From our amazing Holiday Recipe Guide, featuring family recipes from all our Board Members!
Makes about 4 cups.
Ingredients
- 1 whole quince (will yield about 1 cup/8 oz prepared)
- 2 lbs fresh cranberries (32 oz; ~8 cups)
- 2 – 2 ½ cups Field Day Organic Cane Sugar (start with 2 cups, adjust to taste)
- 2 cups water or cider
- 2 strips orange zest (2–3 inches each, optional)
- Pinch of salt
Directions
- Peel, core and dice the quince into ½-inch cubes.
- In a large saucepan, combine quince, water (or cider), orange zest if using and a pinch of salt. Simmer 10–15 minutes, until quince softens.
- Stir in cranberries and sugar. Cook over low-medium heat for 15–20 minutes, stirring occasionally, until most cranberries pop and the sauce thickens.
- Add more sugar if you want sweeter, or a squeeze of lemon juice if you’d like more tartness.
- Cool and serve. Remove orange zest before serving. Sauce will thicken as it cools.