Skip to main content
Epicurious
Bon Appétit

Quince and Cranberry Sauce

5.0

(6)

Serve with roast pork or cottage cheese.

Recipe information

  • Yield

    Makes about 3 1/2 cups

Ingredients

5 quinces (2 to 2 1/4 pounds), peeled, cored, cut into 1–inch chunks
3 cups water
1 1/2 cups sugar
3 1/2 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
1 1/4 cups fresh or frozen cranberries (about 4 ounces)
1/4 teaspoon coarse kosher salt

Preparation

  1. Step 1

    Bring first 5 ingredients to boil in heavy large saucepan over medium–high heat, stirring until sugar dissolves. Reduce heat to medium–low. Cover and simmer until quinces are soft, stirring occasionally, about 20 minutes. Pour mixture into large strainer set over bowl; reserve juices.

    Step 2

    Return quince mixture to same saucepan; mash with potato masher. Add cranberries; cook over medium heat until most of berries burst, stirring frequently, about 8 minutes. Stir in salt. Transfer sauce to bowl. Cover and refrigerate sauce and reserved juices separately until cold, about 3 hours. Do ahead Can be made 2 days ahead. Keep chilled. Before serving, stir enough reserved juices into sauce to thin to desired consistency. Serve sauce cold or at room temperature.

TagsSauceQuinceFruitCranberryBerrySideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianEasy5 Ingredients or FewerSimmerChristmasBon Appétit
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Speedy Chicken Stroganoff
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.