Quince + Cranberry Sauce

Quince & Cranberry Sauce

12 ounce fresh cranberries
1 quince, peeled, cored + diced
½ cup organic cane sugar
juice of 2 clementines {or 1 orange}
1 wedge preserved lemon, pulp removed and diced finely
2 ½ cups organic apple juice
1 vanilla bean, cut in half lengthwise
pinch of cinnamon

Place all of the ingredients in a saucepan. Cook over low heat until the mixture starts bubbling, about 10-15 minutes.  Turn heat down to a simmer and cook until the quince is tender and the syrup has reduced into a nicely viscous sauce.  Taste for sugar and seasoning.  Serve at room temperature.
Buon appetito!

copyright 2011 Alisa Barry

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