DANIELA'S QUINCE AND CRANBERRY COMPOTE
Steps:
- In a heavy bottomed saucepan, combine juice, sugar, and cinnamon stick. Bring to a boil, stirring to dissolve sugar. Add quince and cook over medium heat, stirring occasionally, until tender, about 15 to 20 minutes. Add cranberries. Bring to a simmer and cook 20 more minutes. Discard cinnamon stick. Remove from heat and cool completely.
CRANBERRY QUINCE SAUCE
This sauce, a mix of everyday and exotic, provides a sweet and tart contrast to rich meat or poultry.
Yield Makes about 5 cups
Number Of Ingredients 5
Steps:
- 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.
- 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.
QUINCE-AND-CRANBERRY COMPOTE
Steps:
- CUT EACH QUINCE INTO QUARTERS, then cut quarters into pieces about 1/2-inch thick. Grasp each piece firmly and cut away peel and core with sharp knife. When all slices have been cored and peeled, cut each piece into small chunks. Don't worry about the fruit discoloring. In saucepan, combine water, sugar, spices and orange peel. Bring mixture to boil, stirring to dissolve sugar. Add quince. Reduce heat, cover pan and cook very slowly until fruit has turned a deep pink color, about 2 hours. You don't need to worry about overcooking as the fruit will hold its texture well. If cooked slowly, there should still be quite a bit of liquid in pan when fruit is done. Sort through cranberries, remove those that are not in good shape and rinse the rest. Add cranberries to cooked quince. If mixture seems too dry, add a little more water or cranberry juice. Increase heat a little and cook cranberries until they begin to pop open, 12-to-15 minutes. Use rubber scraper to gently mix them with quince. When done, refrigerate compote to cool, then stir in enough vinegar to balance the sweetness.
CRANBERRY-PEAR COMPOTE
From the cookbook "Vegan for the Holidays" by Zel Allen. This recipe combines cranberries with pears, cinnamon and ginger. Prepare a day in advance to give it time to set up in the refrigerator.
Provided by Wish I Could Cook
Categories Chutneys
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all the ingredients in a 3-quart saucepan.
- Cover and bring to a boil over high heat.
- Lower the heat and simmer for 10 minutes.
- Let cool completely and refrigerate 8-12 hours to thicken.
Nutrition Facts : Calories 136.5, Fat 0.1, Sodium 2.3, Carbohydrate 35.6, Fiber 3.1, Sugar 29.8, Protein 0.3
POACHED QUINCE WITH CRANBERRIES
Quince fruits poached in sweet syrup with tart cranberries. They make a beautiful presentation at your next get-together.
Provided by Buckwheat Queen
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Combine water, agave nectar, white sugar, and orange juice in a saucepan over medium-high heat and bring to a boil.
- Meanwhile, wash and peel the quince fruits and cut out any dark spots. Add whole quinces to the boiling liquid and reduce heat. Simmer for 10 minutes. Turn quince over 180 degrees and simmer an additional 10 minutes. Add cranberries and simmer until quince are tender to a knife, 10 minutes.
- Serve quince cored or whole with the cranberries and syrup ladled over them. Top with orange zest.
Nutrition Facts : Calories 306.8 calories, Carbohydrate 80.5 g, Fat 0.2 g, Fiber 6.6 g, Protein 0.8 g, Sodium 7 mg, Sugar 64.6 g
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