Stay tuned for more of The Designer Cooks on my blog, where I’ll share my recipes.
Upcoming articles will include excerpts from my cookbook A Handful of Flour, in which I share my Italian-American family’s home recipes.
Recently, I brought 5 lbs. of fresh, delicious cranberries home from Cape Cod.
I love this recipe and have been itching to make it for Thanksgiving, so out came nana’s giant preserves pot & the bubbling began.
Three jars are now ready & waiting to be shared by friends & family.
This recipe is super easy and makes a beautiful presentation with its ruby color and chunky texture.
Put it into mason jars for a great presentation either on your own dinner table or brought to the house of a friend.
LYNN’S CRANBERRY QUINCE SAUCE
2 large quinces peeled, cored & diced into cranberry size
1 -1/2 cups sugar
1/2 cup orange juice
3 cups water
1 T fresh lemon juice
2 star anise or combo of cinnamon sticks & whole cloves
12 oz. bag of fresh cranberries
Bring water, sugar, orange juice & lemon juice to a boil in a 4-quart heavy saucepan, stirring until sugar is dissolved.
Add star anise and quince.
Simmer, partially covered, until quince is tender, about 1 hour.
Return liquid a boil and cook uncovered until syrupy and reduced, about 5 minutes.
Add cranberries and simmer, uncovered, stirring occasionally, until cranberries burst and soften, 8 to 10 minutes.
Remove from heat & set aside to cool.
Remove anise or cinnamon sticks & discard.
Sauce can be made 3 days ahead and chilled in an airtight container.