Recipe Archives->Thanksgiving->Cran Compote 04

Quince-Pomegranate Cranberry Compote

12 ounces fresh cranberries, rinsed, stemmed, picked through and drained
1/4 cup pomegrante juice
1 quince, peeled, cored, seeded and diced
2 satsumas, juiced and zested
1 cup super fine sugar
   
Place the diced quince in a small saucepan with enough water to
cover fruit over high heat. Bring to boil, lower heat to medium
and simmer until quince is fork tender. Set aside without draining
fruit to avoid discoloration.

Place cranberries, satsuma zest and juice, sugar and pomegranate
juice in preserving pan or medium-size nonreactive saucepan over
high heat.

Bring to a boil and cook for about 2 minutes. Lower heat to medium,
add drained quince and simmer for about 10 minutes or until mixture
thickens and quince melds with the cranberries. Crush with back of
wooden spoon while stirring if necessary.

Transfer to a serving bowl. Remove from the heat and cool completely.
Refrigerate.

Printable version: cran-compote04.txt.