Cranberry, Quince & Pomegranate Compote

This is an excellent accompaniment to the holiday turkey. The quinces I grow are small, so I grate enough of them to produce about ¼ cup.

Ingredients:

Method:

1 quince, peeled, cored, diced or grated
Place the diced or grated quince in a small saucepan with enough water to cover. Bring to boil over high heat, then lower heat to medium and simmer until quince is tender. Set aside without draining to avoid discolouration.
12 ounces fresh or frozen whole cranberries, rinsed and stemmed
half a pomegranate, juiced (about ¼ cup juice)
juice and zest of 1 large orange
1 cup sugar

Place cranberries, pomegranate juice, orange juice and zest, and sugar in a microwave-safe bowl. Cook in a microwave oven on full power for about 2 minutes, or until mixture comes to a boil.

Add drained quince. Cook on medium for about 10 minutes or until cranberries have "popped" and mixture thickens. Crush berries with back of spoon while stirring, if necessary.

Transfer to a serving dish and refrigerate until set.




Make 2 cups from: my adaptation of several recipes found on the WWW