- Servings: Makes about 4 cups.
Quinces are a member of the rose family and related to apples. They are hard and acidic when raw but become soft, fabulously fragrant, and a beautiful ruby red color when cooked.
This fruit is available in the late fall through mid-winter and thus make a wonderful alternative to more familiar chutneys and cranberry conserves when serving with chicken, turkey and roast pork.
Because of their sweetness they can equally be spooned over vanilla ice cream or added to a breakfast yogurt and granola.
- 2 pounds quinces (about 6 to 8 medium quinces)
- 2 cups sugar
- 1 cup water, plus more if needed
- 2 cinnamon sticks
- In a large saucepan, combine the quinces with water to cover. Bring to a boil and continue to cook at medium high heat, uncovered, until barely tender, about 15 minutes.
- Drain and let cool until cool enough to handle. Peel, core and cut into 1/2-inch slices.
- In a medium saucepan (one that is large enough to hold all the sliced quinces), combine the sugar, water, and cinnamon sticks. Place over medium heat and bring to a high simmer, giving the water a stir to help dissolve the sugar.
- Add the sliced quinces plus, if needed, more water to cover. Simmer for 5 minutes. Turn off the heat and let the pan cool.
- In the coming 3 to 4 hours, repeat the step of bringing the pan of syrup and sliced quinces to a boil 3 more times, cooking 5 minutes each time, cooling completely in between the cooking. This helps deepen the red color of the fruit. It will also continue to reduce the syrup.
- Transfer to a storage container and refrigerate. Serve chilled.