Directions:
- Peel, quarter, and core quinces, reserving peel and cores, then cut quarters into 1/4-inch pieces. Tie up peel and cores in cheesecloth. Bring water and sugar to a boil in a 4-quart heavy saucepan, stirring until sugar is dissolved, then add quince and cheesecloth bundle and simmer, partially covered, until quince is tender, about 1 1/2 hours. Add cranberries and simmer, uncovered, stirring occasionally, until cranberries burst and soften, 8 to 10 minutes.
- Drain mixture in a large medium-mesh sieve set over a bowl, discarding cheesecloth bundle and reserving cranberry solids, then return cooking liquid to pan and boil, uncovered, until syrupy and reduced to about 1 1/2 cups, 5 to 10 minutes. Stir together syrup and cranberry mixture in bowl, then cool to room temperature.
- Cooks' note: Cranberry quince sauce can be made 3 days ahead and chilled in an airtight container.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 241.91 Kcal (1013 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 11.09mg | 0% | |
| Potassium | 316.19mg | 7% | |
| Total Carbs | 62.7g | 21% | |
| Sugars | 37.72g | 151% | |
| Dietary Fiber | 3.17g | 13% | |
| Vitamin C | 26.4mg | 44% | |
| Iron | 1.6mg | 9% | |
| Calcium | 37.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 62.03 Kcal (260 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2.84mg | 0% | |
| Potassium | 81.07mg | 7% | |
| Total Carbs | 16.08g | 21% | |
| Sugars | 9.67g | 151% | |
| Dietary Fiber | 0.81g | 13% | |
| Vitamin C | 6.8mg | 44% | |
| Iron | 0.4mg | 9% | |
| Calcium | 9.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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