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CATEGORY CUISINE TAG YIELD
Fruits, Grains Sami Desserts, Fruits/nuts 8 Servings

INGREDIENTS

6 Quince
6 c Water
2 c Sugar
12 Cloves
18 Whole allspice berries
1 Orange peel strip
2 Cranberries
1 Cinnamon stick, 3" long
Cranberry juice, optional
Balsamic vinegar, to taste

INSTRUCTIONS

CUT EACH QUINCE INTO QUARTERS, then cut quarters into pieces about
1/2-inch thick. Grasp each piece firmly and cut away peel and core
with sharp knife. When all slices have been cored and peeled, cut  each
piece into small chunks. Don't worry about the fruit  discoloring. In
saucepan, combine water, sugar, spices and orange  peel. Bring mixture
to boil, stirring to dissolve sugar. Add quince.  Reduce heat, cover
pan and cook very slowly until fruit has turned a  deep pink color,
about 2 hours. You don't need to worry about  overcooking as the fruit
will hold its texture well. If cooked  slowly, there should still be
quite a bit of liquid in pan when fruit  is done. Sort through
cranberries, remove those that are not in good  shape and rinse the
rest. Add cranberries to cooked quince. If  mixture seems too dry, add
a little more water or cranberry juice.  Increase heat a little and
cook cranberries until they begin to pop  open, 12-to-15 minutes. Use
rubber scraper to gently mix them with  quince. When done, refrigerate
compote to cool, then stir in enough  vinegar to balance the sweetness.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 296
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 9.6mg
Potassium: 30mg
Carbohydrates: 75.8g
Fiber: <1g
Sugar: 72.4g
Protein: <1g


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