Quince and Cranberry Compote

Crisp Bosc pears make a fine alternative to quinces here, and they only need to cook for 20 minutes.

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  • Servings: MAKES ABOUT 3 CUPS

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  • 2 cups apple juice
  • 1/2 cup sugar
  • 1 cinnamon stick
  • 1 pound quinces—peeled, cored and cut into 3/4-inch pieces
  • One 12-ounce bag of cranberries

How to make this recipe

  1. In a heavy medium saucepan, combine the apple juice with the sugar and cinnamon stick and bring to a boil, stirring to dissolve the sugar. Add the quinces and cook over moderate heat, stirring occasionally, until tender, about 30 minutes. Add the cranberries and bring to a simmer. Cook until the compote is thick, about 20 minutes. Discard the cinnamon stick before serving.

Make Ahead

The quince compote can be refrigerated in an airtight container for up to 2 weeks.

Contributed By Published November 2000

455311 recipes/quince-and-cranberry-compote 2013-12-06T23:43:44+00:00 Grace Parisi fall|winter|christmas|thanksgiving|sauces-and-condiments|side-dishes|fast|make-ahead november-2000,Grace Parisi,thanksgiving dinner,compote recipe,quince and cranberry,cranberry sauce,side dish recipes,quince-and-cranberry-compote 455311

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