Offer your guests this sweet-and-tart spread in lieu of traditional cranberry sauce at your next Thanksgiving dinner.
- Yield: Makes about 3/4 cup
Source: Martha Stewart Living, November 2006
- 6 large quinces (4 1/4 pounds total), peeled, seeded, and cut into eighths
- 3/4 cup sugar
Bring quinces, sugar, and 3 cups water to a simmer in a medium stockpot; cook until quinces begin to soften, about 20 minutes. Reduce heat; gently simmer until soft, 1 to 1 1/2 hours, stirring frequently when paste begins to thicken and stick to bottom of pot. Press through a sieve into a bowl (repeat if a smoother consistency is desired); discard pulp. Refrigerate, covered, up to 1 week.