Daniela's Quince and Cranberry Compote
- 2 cups apple juice or apple cider
- 1/2 cup sugar
- 1 cinnamon stick
- 1 pound quinces, peeled, cored, cut into 1 inch pieces
- 14 ounces fresh cranberries
In a heavy bottomed saucepan, combine juice, sugar, and cinnamon stick. Bring to a boil, stirring to dissolve sugar. Add quince and cook over medium heat, stirring occasionally, until tender, about 15 to 20 minutes. Add cranberries. Bring to a simmer and cook 20 more minutes. Discard cinnamon stick. Remove from heat and cool completely.
Recipe courtesy of Daniela Cole, Orient Express