Quince and Cranberry Sauce Recipe

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Ingredients

Count

Nutrition

508

Calories

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Ingredients:

Serving

5
3 cups water
1 1/2 cups sugar
3 1/2 tbsp fresh lemon juice
2 tsp finely grated lemon peel
1 1/4 cups fresh or frozen cranberries (about 4 oz)
1/4 tsp coarse kosher salt

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	507.79 Kcal (2126 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	119.91mg	5%
Potassium	710.23mg	15%
Total Carbs	131.76g	44%
Sugars	75.64g	303%
Dietary Fiber	6.95g	28%
Protein	0.03g	0%
Vitamin C	77.1mg	128%
Iron	3.4mg	19%
Calcium	68.7mg	7%

Amount Per 100 g
Calories	73.12 Kcal (306 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	17.27mg	5%
Potassium	102.27mg	15%
Total Carbs	18.97g	44%
Sugars	10.89g	303%
Dietary Fiber	1g	28%
Protein	0g	0%
Vitamin C	11.1mg	128%
Iron	0.5mg	19%
Calcium	9.9mg	7%

* 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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