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The finished recipe, Quince and Cranberry Compote.

Quince and Cranberry Compote

Quince are very hard to handle, so be very careful with your prep. Use a sharp knife to cut off top and bottom of each quince. Cut into eighths, and then use a vegetable peeler to peel the skin, and use a spoon like a melon baller to take out the core from each eighth piece before chopping into ¾-inch pieces. Note, that when done, the quince and cranberry compote can be refrigerated in an airtight container for up to 2 weeks.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 servings.
Author Food & Wine


  • 2 cups apple juice
  • ½ cup sugar
  • 1 cinnamon stick
  • 1 pound quinces-peeled cored and cut into ¾ inch pieces
  • 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.
  2. Add the quinces and cook over moderate heat, stirring occasionally, until tender, about 30 minutes.
  3. Add the cranberries and bring to a simmer.
  4. Cook until the commute is tick, about 20 minutes.
  5. Discard the cinnamon stick before serving.