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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.