Posts Tagged ‘quince’

Cranberry quince relish

November 28, 2008
Cranberry quince relish

Cranberry quince relish

I admit it – I love (LOVE!) that jellied cranberry sauce in a can.  Love how it floops out of the can whole, with the ring marks on the side.  Love the texture – that weird smooth “apple-pulpiness”.  Having a spare can in the pantry soothes me.  Remember the cranberry crisis a few years back??  I got through it okay, due to my emergency can.

This year, I was smitten and overwhelmed by a 3-lb bag of whole fresh cranberries, which I bought and then stared at for two weeks.  I knew I’d be making cranberry sauce, but put it off until Thanksgiving day.  Which was a good thing!  Because if I’d known how good this stuff was going to be, I would have made and eaten 3 batches by the time turkey day rolled around.

Hat tip to AW for cluing me in on using port for the cooking liquid!

Ingredients

4 dry cups of raw fresh cranberries, washed and picked over

1 cup peeled, cored, and roughly diced quince

1.5 cups granulated sugar

1/2 cup port

1/4 cup creme de cassis (adds a black currant note, but just use port if you don’t have any in the house)

1 generous grind of black pepper

1 chunk of ginger, peeled if fresh, as is if dried

opt:  3/4 cup chopped pecans

Process

Slowly simmer the diced quince in 1 cup of water until tender (approx. 30 minutes).  The water will reduce to about 1/2 cup and the quince will turn a salmon pink.

Put the cranberries and sugar in a large stainless saucepan.  Pour in the port and cassis, then add the quince with its remaining cooking liquid.  Stir over medium heat for a few minutes to dissolve the sugar.  Add the grind of black pepper, then put the piece of ginger into the pot (you will need to be able to identify it and remove it later!).  Reduce the heat to low, cover, and cook for 10 minutes.  The pectin from the berries and quince will make this tend to boil up, so keep an eye on it and stir it down if necessary.  Remove the lid and continue to cook for 10-15 minutes more, until the berries have softened or popped and the mixture thickens.  Allow to cool, take out the chunk of ginger, then stir in the optional chopped pecans.  Serve warm or chilled.

Excellent with turkey, but also will be great with pork or sharp cheese or possibly lamb.  Pretty tasty by itself, with just you and a spoon.

Quince

October 20, 2008
Quince

Quince

Hard as a rock, covered in a strange waxy fuzz, smelling so strongly of roses infused with pears and apples, the quince is one of the last orchard fruits to ripen.  Uwajimaya, the huge asian grocery a few blocks from my flat, had several tossed in alongside the Bartletts and Boscs a few weeks ago, and I was reminded of the quince bush we found at the back of the property my dad bought after the divorce.  It was a short stunted shrub and bore a lone fruit, first green, then gradually turning yellow.  None of us thought to do anything with it.  I bought 3, determined to do something with them.

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