Quince, Cranberry, and Apple Sauce

Name: Quince, Cranberry, and Apple Sauce
Yield: makes about 4 cups
Ingredients: 6 whole cloves, and/or a small piece of cinnamon stick; Grated zest of a large orange; Fresh juice of a large orange; 1/2 cup honey, plus more to taste; 1/2 cup warm water, plus more as needed; 2 or 3 ripe quince (about 12 ounces); 1 large or 2 small tart, firm apples; 12 ounces (1 bag) whole cranberries, fresh or frozen

December 14, 2011

If you haven’t cooked quince before, this is a good way to start. The sauce is tangy, not overly sweet, and because the fruit pieces tend to stay intact when cooked, you will enjoy the distinctive taste and texture. Though it is not as sweet as cotognata (the quince sauce that follows), you can enjoy it in many of the same ways, such as spooned onto buttered toast or stirred into a bowl of yogurt, for a tangy snack.

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