A quince's peel is thin like an apple's and usually removed before cooking (it adds an unpleasant bitterness). To peel a quince, simple use a vegetable peeler on the whole (uncut) fruit. To core a quince safely, first peel it, then cut it lengthwise (through the core) into six wedges with a large chef's knife. Carefully remove the core with a sturdy small paring knife. Quinces oxidize quickly: To prevent browning, immediately drop the cut pieces into lemon water.
Recipe information
Yield
Makes about 3 1/2 cups Servings
Ingredients
5
3
1
3
2
1
1
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Preparation
Step 1
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.
Step 2
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.