Active Time

　　30 min

　　Total Time

　　2 1/2 hr

　　This sauce, a mix of everyday and exotic, provides a sweet and tart contrast to rich meat or poultry.

　　

Ingredients

Makes about 5 cups

　　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)

　　

Special Equipment

an 8-inch square of cheesecloth; kitchen string

　　

Step 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.

　　

Step 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.

　　Cooks' note:

　　Cranberry quince sauce can be made 3 days ahead and chilled in an airtight container.