My F&W
quick save (...)

Quince and Cranberry Compote

  • FAST

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

Plus: Ultimate Thanksgiving Guide

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


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.