QUINCE AND CRANBERRY SAUCE

Quince and Cranberry Sauce image

Yield Makes about 3 1/2 cups

Number Of Ingredients 7

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5 quinces (2 to 2 1/4 pounds), peeled, cored, cut into 1-inch chunks
3 cups water
1 1/2 cups sugar
3 1/2 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
1 1/4 cups fresh or frozen cranberries (about 4 ounces)
1/4 teaspoon coarse kosher salt

Steps:

Bring first 5 ingredients to boil in heavy large saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low. Cover and simmer until quinces are soft, stirring occasionally, about 20 minutes. Pour mixture into large strainer set over bowl; reserve juices.
Return quince mixture to same saucepan; mash with potato masher. Add cranberries; cook over medium heat until most of berries burst, stirring frequently, about 8 minutes. Stir in salt. Transfer sauce to bowl. Cover and refrigerate sauce and reserved juices separately until cold, about 3 hours. Do ahead Can be made 2 days ahead. Keep chilled. Before serving, stir enough reserved juices into sauce to thin to desired consistency. Serve sauce cold or at room temperature.