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Author Notes: I found a recipe which tried to be interesting with the addition of a sweet yellow apple and raisins to the cranberries. The idea was to raise the sweetness of the sauce. I thought this did not bring out a result too different from just cranberries and sugar, so decided to: 1) make the additions the same golden color (swapping white-grape raisins for the regular dark ones) and 2) kick up the fragrance factor (for which, to my mind, there is no better substitute than a well ripened quince). The sugar and cinnamon pair well with the new version too. I can eat this sauce on its own as a dessert (especially mixed with my home-made yogurt), not just as an accompaniment to meat! —Dessito
Serves 1 nice large jar
- 1 small ripe quince
- 2 pounds fresh cranberries
- 0.5 teaspoons cinnamon
- 1 cup golden raisins
- 1 cup sugar
- 1 cup water
- In a sieve, wash the cranberries well, remove any debris and rinse over several times.
- Place the cup of cold water and the cup of sugar in a large enough pot over medium heat until the sugar melts completely.
- Add the cranberries and the cinnamon and cook over medium heat (you might need to adjust slightly up, to medium-high), stirring often, until the first cranberries start cracking.
- Add the quince, peeled and diced, and continue cooking until all the cranberries have cracked. At this point, add the golden raisins, lower the heat back to medium (or even medium-low if it seems that the mix is bubbling too much), and continue cooking for a few more minutes.
- Once everything looks relatively homogenous (you no longer see each individual berry and the raisins are not shriveled any more), remove from the stove.
- Cool the immediate heat off for 3-5 mins, pour in the bowl/jar you will serve or preserve the sauce in, and refrigerate. It will thicken further while in the refrigerator.
- Serve as a condiment with meat or mix with yogurt for a fragrant dessert.
- This recipe was entered in the contest for Your Best Cranberry Sauce