Thanksgiving Cranberry - Quince Compote Recipe
Thanksgiving Cranberry - Quince Compote Recipe

No Thanksgiving dinner table is complete without cranberry sauce. Cranberries and turkeys are both native to North America, so it's fitting that they have come to represent the holidays, not to mention the wonderful pairing they make.

Many of us have become accustomed to the cranberry sauce that slides out of a can. But it's really not that elegant.

This Cranberry - Quince Compote Recipe made from scratch is so much more special.

When guests who have only ever eaten canned sauce try my compote, they swear never to back to canned again.

Fresh cranberries can be found everywhere in supermarkets this time of year. Cranberry compote can be made with a variety of fresh or dried fruits, which help to balance the tart flavor of the cranberries. I've tried all combinations: apples, pears, grapes, dates and raisins. The most unique combination I've created is with quince, a pear-like fruit that originated in Asia. Like a cross between an apple and a pear with a light yellow-green skin, the quince is an immensely fragrant and flavorful fruit. Mostly quinces are a bit too astringent to eat raw and instead are used in cooking, baking and jam making. Quince can be found individually packaged in supermarkets during fall and winter. They are definitely worth picking up for this fall fruit compote.

To prevent browning once cut, the quince, as with apples and pears, should be tossed in lemon or orange juice. For additional flavor, this Cranberry - Quince Compote Recipe uses white wine and pomegranate molasses. If you prefer, water can be substituted for the wine. Pomegranate syrup, such as grenadine, works well in place of the molasses. Or pomegranate juice can be added in the beginning instead of the wine or water. This Cranberry - Quince Compote Recipe can be made days in advance and will last for a week or two in the refrigerator.

Cranberry-Quince Compote Recipe

    Prep Time: 15 minutes

    Cook time: 18 minutes

    Yield: Serves 8 to 10

Cranberry-Quince Compote Recipe Ingredients

    3 cups fresh cranberries

    1 cup granulated sugar

    1/2 cup dry white wine

    2 large quinces

    1/2 cup fresh orange juice (about 1 orange)

    1 tablespoon lemon zest (about 1 lemon)

    1/4 cup pomegranate molasses

    1/2 teaspoon ground cinnamon

    1/4 teaspoon grated nutmeg

Cranberry-Quince Compote Recipe Instructions

    Combine cranberries, sugar and wine a saucepan set over medium-low heat.

    Cook until cranberries pop and mixture is syrupy, about 8 minutes.

    Meanwhile, peel, core and cut quince into cubes. Toss with orange juice and lemon zest.

    Add quince mixture, pomegranate molasses, cinnamon and nutmeg to pan. Increase heat to medium-high and cook until quinces are tender, about 10 minutes. Let cool completely. Serve at room temperature or chilled.

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Cranberry - Quince Compote for Thanksgiving Recipe

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