Quince and Cranberry Sauce

prep time: 10
cook time: 208


  • 5 quinces (2 pounds), peeled, cored,
  • cut into 1–,inch chunks
  • 3 cups water
  • 1 1/2 cups sugar
  • 3 1/2 tablespoons fresh lemon juice
  • 2 teaspoons finely grated lemon peel
  • 1 1/4 cups fresh or frozen cranberries (about 1/2 cup)
  • 1/4 teaspoon coarse kosher salt


Bring first 5 ingredients to boil in heavy large saucepan over medium–,high heat, stirring until sugar dissolves. Reduce heat to medium–,low. 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.