- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Serving: For Family
Quince Cranberry Marmalade
Tidbits...It was not until I moved to Italy that I re-discovered the quince. I remember at my grandparents home that old tree with the gnarly fruit that resembled apples. They couldn't be eaten like apples but my grandmother made the sweetest pink sauce with them, that tasted even better than applesauce. Those were the days before kitchen robots so the cutting and coring were more tedious. I use a food processor and after quartering and coring I grate the quince including the peels then cook them and smell that same sweet fragrance.
Ingredients
- Quince - 2 Kg
- Sugar - 200 g
- Dried Cranberries - 150 g
- Rum - 60 ml
- Water - 1.5 liters
Instructions
- Soak cranberries in rum for ½ hour then drain, (drink the rum) and set aside cranberries.
- Wash and quarter quince then discard core and center seeds. Grate quince including the skin. Put water in a large heavy pan and bring to a boil. Add grated quince and lemon juice. Simmer about ½ hour until quince is tender. Add sugar and cook an additional hour.
- Purèe fruit with hand blender. Remove from heat and stir in drained cranberries. Reheat for 5 minutes.
- Fill sterilized jars turn upside down and let cool.
