I know what you’re thinking – why change something that isn’t broken? Cranberry sauce is a classic, I know this, but I just can’t help but mix things up every Christmas.
I usually make a cranberry and orange sauce but I’ve had something on my list of ‘foods to try’ and I couldn’t think of anything better to make with my newly purchased quince than this Spiced Quince and Cranberry Sauce.
For those of you that don’t know a quince is a fruit looks sort of like a hybrid between a pear and an apple, it’s also bright golden-yellow in colour and completely inedible when raw – like really… yuck! But when you cook quince something truly amazing happens – its tough and spongy, white inner flesh transforms into a gorgeous deep rosy pink hue, its aroma blossoms from dull and earthy to that of a fragrant and floral scent with notes of; vanilla, apple, and citrus. And it tastes exactly as beautiful as it smells, if not more.
It’s a full blow olfactory experience that will have you yearning for more, so stock up on quince because when you find one you may not see one anytime soon as they are quite rare to find. Quince really is a taste that everyone needs to experience before they kick the bucket.
My Spiced Quince and Cranberry Sauce is so easy to make that you will be laughing in the kitchen! But not only that it tastes amazing – the sweetness of the quince detracts from the pungent bitterness from the cranberries, and the cinnamon and star anise accentuate its beautiful natural flavours. It’s a mild spiced taste, it’s nothing too in your face, it’s more of a sweet, delicate, and fragrant flavour that compliments almost any Christmas dish. I like to eat mine with my Paleo Nut Roast, and of course with my roasted veggies too. If you’re following a more primal kind of Paleo diet then you can slather this all over some raw grass-fed cheese and crackers – perfect!
Yields: Roughly 0.2L
Preparation Time: 5 minutes
Cook Time: 20 minutes
Please note that all cup measurements used are British cups and equal to 250ml.
1 quince (peeled, cored, and diced)
Zest of 1 orange
Juice of 1/2 large orange
1/4 cup coconut sugar
1/2 cup water
1 cinnamon stick
1-2 star anise
1/4 tsp vanilla powder or 1 vanilla bean pod
1/8 tsp ground allspice
1/2 heaped cup fresh cranberries
- Start by peeling, coring, and dicing your quince. Be very careful when you do so as the skin is sort of tough yet rubbery which means that you’ll have to gently ease the core out or risk slashing your fingers to bits!
- Combine all of your ingredients except for your cranberries into a medium sized, heavy bottomed pan and place on a medium heat. Bring to the boil and then reduce to a low heat. Simmer for 10 minutes being sure to stir frequently. Simmer for 10 minutes until the quince begins to soften, be sure to mash the quince with the back of your spoon if you are wanting a more smooth kind of sauce, if you’re more of a lumpy kinda sauce person then just give it a light mashing.
- Next add your fresh cranberries and cook for a further 10 minutes until the cranberries begin to burst and the liquid starts to evaporate slightly. Remove from the heat, give another good mash with the back of your spoon and then leave to cool.
- Transfer into an airtight mason jar and store in the refrigerator for up to 3 days. You can serve this sauce cold, at room temperature, or even warm.