Cranberry Quince Sauce

ingredients

• 1 3/4 pounds quinces (2 large)
• 1 quart water
• 1 1/2 cups sugar
• 1 (1 1/2 cups) bag fresh or frozen cranberries (do not thaw, 3 1/2 cups)

directions

Peel, quarter, and core quinces, reserving peel and cores, then cut quarters into 0.25 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 1.5 hours. Add cranberries and simmer, uncovered, stirring occasionally, until cranberries burst and soften, 9 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, 8 minutes. Stir together syrup and cranberry mixture in bowl, then cool to room temperature.

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