Quince-And-Cranberry Compote

* Exported from MasterCook *

QUINCE-AND-CRANBERRY COMPOTE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 md Quince
6 c Water
2 c Sugar
12 Cloves
18 Whole allspice berries
1 lg Orange peel strip
2 pk Cranberries
1 Cinnamon stick (3" long)
Cranberry juice (optional)
Balsamic vinegar, to taste

CUT EACH QUINCE INTO QUARTERS, then cut quarters into
pieces about 1/2-inch thick. Grasp each piece firmly
and cut away peel and core with sharp knife. When all
slices have been cored and peeled, cut each piece into
small chunks. Don't worry about the fruit discoloring.
In saucepan, combine water, sugar, spices and orange
peel. Bring mixture to boil, stirring to dissolve
sugar. Add quince. Reduce heat, cover pan and cook
very slowly until fruit has turned a deep pink color,
about 2 hours. You don't need to worry about
overcooking as the fruit will hold its texture well.
If cooked slowly, there should still be quite a bit of
liquid in pan when fruit is done. Sort through
cranberries, remove those that are not in good shape
and rinse the rest. Add cranberries to cooked quince.
If mixture seems too dry, add a little more water or
cranberry juice. Increase heat a little and cook
cranberries until they begin to pop open, 12-to-15
minutes. Use rubber scraper to gently mix them with
quince. When done, refrigerate compote to cool, then
stir in enough vinegar to balance the sweetness.



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