Quince-And-Cranberry Compote
Submitted by postnet
Quince and cranberry compote slow-cooked with cloves, allspice, cinnamon, and orange zest. The quince turns deep pink after two hours and gets balanced with balsamic vinegar.
YIELD
8 servingsPREP
10 minCOOK
20 minREADY
30 minQuince is one of those forgotten fruits that rewards patience. Raw, it’s rock-hard and astringent. After two hours of slow cooking in a spiced sugar syrup, it transforms into soft, jewel-toned chunks with a flavor somewhere between apple and pear but deeper and more floral.
This compote pairs that slow-cooked quince with cranberries that pop into the mix during the last 15 minutes. The cranberries bring a tart, bright burst against the mellow sweetness of the quince, and the spice syrup of cloves, allspice berries, cinnamon, and orange zest ties it all together with warm, autumnal flavor.
The balsamic vinegar stirred in at the end is the secret. Just enough to cut through the sugar and bring the fruit flavors into sharp focus. Taste as you go because the balance depends on how sweet your quince turned out.
Serve it alongside roast pork, turkey, or as a dessert spooned over vanilla ice cream.
Kitchen Tips
- Don’t worry about the quince browning as you cut it. The long cook turns everything deep pink regardless.
- Cook the quince slowly and keep the lid on. High heat evaporates the liquid before the fruit has time to soften and change color.
- Sort through the cranberries and toss any that are soft, wrinkled, or discolored before adding. Bad berries make the whole compote bitter.
- The compote thickens further as it cools. If it seems thin when hot, it’ll be just right once refrigerated.
Variations
- Pear substitute: No quince? Firm Bosc pears work in a pinch, though the cook time drops significantly and you won’t get the pink color.
- Ginger spiced: Add a few slices of fresh ginger to the syrup for a sharper, more warming version.
Ingredients
Directions
CUT EACH QUINCE INTO QUARTERS, then cut quarters into pieces about ½-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.
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