We have had a great Thanksgiving. I hope you have too. I don't know about you, but every time we have a turkey feast, I wonder why we don't do it more often. It's really not that hard or complicated and then we eat yummy food for DAYS! One of my favorite post-turkey day meals is a lunch of turkey sliders on the rolls leftover from dinner. I never did get into putting stuffing on bread. Kinda redundant, right? But the cranberry - oh yeah!
Lucky for me, All Four Burners Can It Up is all about cranberries this month. This inspired me to search for a way to use cranberries with the quince I picked up from my "Quince Guy" at the farmers' market. I found this lovely recipe from Tigress. I cut it in half and altered it a little. Boy-Howdy, it's good. You can can this in a boiling water bath for 10 minutes, but I knew we'd have no problems eating up. This sauce is more toothsome than most and I like that. Each berry, chunk of quince and nugget of candied ginger brings a new taste.
Cranberry Sauce with Quince and Ginger
1 lb. of quince that has been peeled and cut into half inch cubes
2 1/2 cups water
2 1/2 cups sugar
1 cinnamon stick
2 strips of orange zest
1 1/4 lbs. fresh or frozen cranberries
1/2 cup Ginger People Ginger Chips
Place the quince, water, sugar, cinnamon and orange zest in a large pot. Bring to a boil and simmer until the quince is tender and slightly pink. Add the cranberries and ginger chips and return to a boil. Cook until the cranberries have popped and it begins to thicken. This took about 15 minutes for me. Don't over cook this because quince and cranberries both have ton of pectin and getting a set is no problem. Remove the cinnamon stick and orange zest strips and store. Either process in a boiling water bath in clean hot jars for 10 minutes or place in your fridge. This made about 8 cups.