So, I was gonna post this last week but my internet connection hasn’t been cooperating. I am very thankful that it is working again. I am also thankful to be sitting on couch being generally lazy, watching the Macy’s Parade and cuddling with my dogs while pumpkin pie bakes in the oven. I’m so, so thankful that my husband and I can stay at home all day and not do any work and eat lots of turkey and watch football. It’s basically the best thing ever. This cranberry-quince-orange preserve is going to be on our table in a few hours. I actually love cranberries and think they shouldn’t just be for the holiday season, so I actually like it as an every day winter preserve on whole grain toast. It would be a fantastic part of a holiday cheese plate with some chevre and prosciutto.CRANBERRY QUINCE PRESERVES
This recipe is inspired and adapted from the Hungry Tigress’ recipe for Holiday Preserves. I actually had planned to follow her recipe exactly, but then I realized that I didn’t have any candied ginger but that I did have some nice looking navel oranges.
Cook Time: 2 hrs, but barely any of it is active cooking time
Makes: 9 half pint jars
- 5 c. sugar
- 5 c. water
- 1 1/2 lbs. quince, cored and diced*
- 2 1/4 lbs. fresh cranberries (3 of the 12 oz. bags that are commonly sold in grocery stores. I wish we had a local source for cranberries, but we really just don’t.)
- 2 c. fresh orange juice
- 1 tbs. orange zest
In a large, nonreactive pot, combine the water and sugar and bring to a boil. Add the diced quince and reduce the heat to medium. Cook, stirring occasionally, for about an hour, until the quince have turned from a pale yellow to a rosy color and the sugar water has thickened into more of a syrup.
Prepare boiling water canner, jars and lids while the quince simmers in the sugar water.
Add the cranberries, orange juice and zest and cook on high, stirring occasionally to prevent sticking. Cook until the preserves set, which will happen fairly quickly. (Click here for more info if you don’t know what I’m talking about).
Ladle the hot jam into the prepared jars leaving 1/4″ headspace. Process for 10 minutes, adjusting for altitude as needed.