Quince, Cranberry, and Apple Sauce

Step 1

Put into saucepan the spices, orange zest, orange juice, and honey, sloshing out the cup with the warm water.

Step 2

Rinse the quince, cut them in quarters, and peel off the skin. Pare out the core and the seeds, then slice each wedge crosswise in pieces about 1/3 inch thick. Drop the quince chunks into the saucepan, and set it over moderate heat. Stir as the honey dissolves and the liquid comes to a bubbling simmer. Cover the pan, lower the heat, and cook slowly for about 5 minutes, until the quince chunks have started to soften; don’t let them get mushy. Remove from the heat.

Step 3

While the quince are cooking, peel, quarter, and core the apples, and cut into pieces the same size as the quince. Rinse and drain the cranberries. Stir the apple pieces and the berries into the pan. The syrupy liquid should just reach the top of the fruit; add water (or more orange juice) if there’s not enough.

Step 4

Put a cover on the pan and set it over medium-high heat. Bring the syrup back to the boil, and cook about 4 minutes, until the cranberries are starting to pop (a bit longer if the berries were frozen).

Step 5

Uncover, and simmer until the cranberries have broken up and turned to sauce, about 10 minutes. Stir frequently but gently, so the quince and apple chunks stay intact. Remove from the heat while the sauce is still pourable—it will thicken as it cools. Taste, and stir in honey if you want a sweeter sauce.

Step 6

Cool briefly, then lay a piece of plastic wrap on top of the sauce to keep a skin from forming. Serve slightly warm or at room temperature. Store in the refrigerator, for up to 2 weeks. (You can freeze the sauce; the consistency will change, but the flavor will be fresh.)

Serving Ideas . . .

Step 7

Good with roast turkey at the holidays, or any other roast poultry, meats, or winter vegetables.

Step 8

A great condiment for cold meats: try it on a turkey or roast-pork sandwich.