Cranberry Quince Sauce Recipe

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Cranberry Quince Sauce
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Ingredients:

  • 1 3/4 lb quinces (2 large)
  • 4 cups water
  • 1 1/2 cups sugar
  • 1 (12-oz) bag fresh or frozen cranberries (do not thaw; 3 1/2 cups)

Directions:

  1. 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.
  2. 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.
  3. Cooks' note: Cranberry quince sauce can be made 3 days ahead and chilled in an airtight container.
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Nutrition Facts

Per ServingPer 100 g
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%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.2
    Points
  • 7
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free

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