Wednesday, November 9, 2011
I don't know about you guys but come Thanksgiving Day I am all about the sides. I usually skip the turkey all together, opting to pile my plate high with stuffing, potatoes and veggies while making sure to save lots of room for pie and ice cream. Cranberry sauce tends to be an overlooked and generally unliked part of turkey day dinner, but for me, no holiday spread is complete without a big bowl of the vibrant red stuff. This year I can't wait to crack open a jar of this sweet, spicy, tart preserve and slather it on some parker house rolls and I am going to send my family in Seattle a jar so they can do the same. What is your favorite part of Thanksgiving?
Cranberry Quince Preserves
yield, about 4 pints
3/4lb fresh or frozen cranberries
1 1/2lbs peeled, cored, and diced quince (1/2'' sized pieces)
3c water (ed 11/12)
2 oz peeled and grated fresh ginger, about a 3'' long piece, less if you would prefer a less spicy preserve
Zest and juice of one lemon
Zest and juice of one orange
cleaned and sterilized jars and lids
1. In a large pot over medium high heat dissolve the sugar into the water, then add the chopped quince, grated ginger, lemon zest and juice, and the orange zest and juice. Bring the mixture to a boil, then reduce the heat to a simmer and cook until the quince is soft. About 15 min.
2. When the quince has softened, add in the cranberries and stir to combine. Bring the mixture to a boil and cook until the cranberries have popped and the mixture has thickened slightly, about 15-20min.
3. Ladle the hot preserves into prepared jars, wipe the rims with a clean towel and process in a hot water bath for 10min.