Quince & Cranberry Preserves

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2 & 1/2 pounds fresh cranberries
1 & 3/4 pounds quince, peeled and cut into 3/4 inch cubes
6 ounces candied ginger, sliced very thin
5 cups sugar
5 cups water

Yield: approximately 6 pints
1. Place 2 or 3 small plates in freezer to test set later on, prepare jars for water bath processing.  No need to sterilize as processing time is 10 minutes.
2. Place sugar and water in a non-reactive (stainless steel, or enameled cast iron) pan and heat on low until sugar is dissolved, turn up heat and bring to a boil.
3. Once boiled, add quince and bring to the boil again. lower heat and simmer for a good hour until quince turn red and syrup begins to thicken.
4. Add candied ginger slices and whole cranberries, bring to the boil, continue boiling on medium-high until the cranberries pop and soften. cook until set, approximately 20 minutes. test set by placing a teaspoon full on a frozen plate. put plate back in freezer for 30 seconds, run finger through, if it wrinkles even slightly under your finger it is set. make sure to turn the stove off as you are testing as you don't want to over set it as you are testing. if on the first try you find the it is not set, turn up the heat and try again in another minute or two.
5. Fill jars leaving 1/4 inch headspace and water bath process or 10 minutes.  OR,  you can easily cut this recipe in half, forgo the canning part, and slide it right into the fridge for use during the holiday season.

Use in place of cranberry sauce at Thanksgiving, or like a chutney.   With cheese on bread or crackers, or in thumbprint cookies.


Member since Sep 2007

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