*  Exported from  MasterCook  *
                        QUINCE-AND-CRANBERRY COMPOTE
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       md           Quince
    6       c            Water
    2       c            Sugar
   12                    Cloves
   18                    Whole allspice berries
    1       lg           Orange peel strip
    2       pk           Cranberries
    1                    Cinnamon stick (3 long)
                         Cranberry juice (optional)
                         Balsamic vinegar, to taste
   CUT EACH QUINCE INTO QUARTERS, then cut quarters into
   pieces about 1/2-inch thick. Grasp each piece firmly
   and cut away peel and core with sharp knife. When all
   slices have been cored and peeled, cut each piece into
   small chunks. Don't worry about the fruit discoloring.
   In saucepan, combine water, sugar, spices and orange
   peel. Bring mixture to boil, stirring to dissolve
   sugar. Add quince. Reduce heat, cover pan and cook
   very slowly until fruit has turned a deep pink color,
   about 2 hours. You don't need to worry about
   overcooking as the fruit will hold its texture well.
   If cooked slowly, there should still be quite a bit of
   liquid in pan when fruit is done. Sort through
   cranberries, remove those that are not in good shape
   and rinse the rest. Add cranberries to cooked quince.
   If mixture seems too dry, add a little more water or
   cranberry juice. Increase heat a little and cook
   cranberries until they begin to pop open, 12-to-15
   minutes. Use rubber scraper to gently mix them with
   quince. When done, refrigerate compote to cool, then
   stir in enough vinegar to balance the sweetness.
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