A new recipe this Thanksgiving - the Cranberry Quince Sauce. I thought fresh cranberries and quince preserves I made would go well together and they did. Here is the recipe.
Ingredients:
15 ounces of fresh cranberries
1 cup of quince preserves (recipe is here)
juice of 1 orange
1 teaspoon of orange zest
1/2 cup of white sugar
few drops of vanilla
1 cup of water
Preparation:
Combine all ingredients in a pot, stir and bring to a boil. Boil on medium heat for about 4 minutes until most of cranberries pop. Reduce heat and simmer on medium low for another 10 minutes, stirring every 2 minutes or so. Taste for sugar and add more if needed. Take off the heat and let cool completely. Store in a refrigerator.
This is how my Thanksgiving table looked like.
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