Have a wonderful Thanksgiving everyone!

Quince and Cranberry Compote (Compotes de coings)

2 Quinces (peeled, cored and diced)

12 ounces cranberries (rinsed, stemmed, picked through and drained)

1 cup orange juice

1 cup super fine sugar

Place the diced quince in a small saucepan with enough water to cover fruit over high heat. Bring to boil, lower heat to medium and simmer until quince is fork tender. Set aside without draining fruit to avoid discoloration.

Place cranberries and orange juice, sugar in saucepan over high heat.

Bring to a boil and cook for about 2 minutes.

Lower heat to medium, add drained quince and simmer for about 10 minutes or until mixture thickens and quince melds with the cranberries.

Remove from the heat and cool completely. Refrigerate until use.

 

Apple-Quince Compote

 

2 McIntosh apples, peeled, cored and sliced

2 quinces, peeled, sliced and cored (it is easier to slice around the core)

1 tablespoon fresh lemon juice

3 cinnamon sticks

1-2 tablespoons sugar

1 tablespoon honey

1 cup water

 

Combine the apples, quinces, lemon juice, cinnamon sticks, sugar, honey and 1 cup water in a medium saucepan. Bring to a boil over medium-high heat.

Cover, reduce the heat to medium-low and cook until the apples and quinces are very soft but still a bit chunky, 15 to 20 minutes. Taste the mixture, add sugar if desired.

Remove the sauce from the heat. Cool to room temperature.

Remove the cinnamon sticks and serve.

 

Done