Cranberry Quince Sauce

Vegetarian
Vegan
Gluten Free
Dairy Free
Low Fod Map
Health score
2%
Cranberry Quince Sauce
300 min.
5
353kcal

Suggestions


Experience the delightful fusion of tart and sweet with our Cranberry Quince Sauce, a perfect accompaniment to elevate any dish. This unique sauce brings together the vibrant flavors of fresh or frozen cranberries and the aromatic essence of quinces, creating a condiment that is not only delicious but also versatile. Whether you're looking for a topping for your holiday desserts, a partner for roasted meats, or simply a flavorful addition to your morning toast, this sauce is sure to impress.

What makes this recipe truly special is its wholesome profile. It caters to various dietary preferences, being vegetarian, vegan, gluten-free, dairy-free, and even low FODMAP. With a minimal ingredient list comprising just cranberries, quinces, sugar, and water, you can indulge without any guilt. The preparation may take some time, but each step is designed to maximize flavor and texture, ensuring that every spoonful is packed with a burst of fruity goodness.

Set aside a little time to create this delightful sauce, and you'll have a delicious preserve that can be made up to three days in advance. Enjoy it chilled or at room temperature—either way, it’s bound to become a beloved staple in your kitchen. Dive into the harmony of flavors that this Cranberry Quince Sauce offers and bring a touch of seasonal charm to your table!

Ingredients

  • 12 oz cranberries fresh thaw (do not ;)
  • 1.8 lb quinces (2 large)
  • 1.5 cups sugar 
  • cups water 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • sieve
  • cheesecloth

Directions

  1. Peel, quarter, and core quinces, reserving peel and cores, then cut quarters into 1/4-inch pieces. Tie up peel and cores in cheesecloth. Bring water and sugar to a boil in a 4-quart heavy saucepan, stirring until sugar is dissolved, then add quince and cheesecloth bundle and simmer, partially covered, until quince is tender, about 1 1/2 hours.
  2. Add cranberries and simmer, uncovered, stirring occasionally, until cranberries burst and soften, 8 to 10 minutes.
  3. Drain mixture in a large medium-mesh sieve set over a bowl, discarding cheesecloth bundle and reserving cranberry solids, then return cooking liquid to pan and boil, uncovered, until syrupy and reduced to about 1 1/2 cups, 5 to 10 minutes. Stir together syrup and cranberry mixture in bowl, then cool to room temperature.
  4. Cranberry quince sauce can be made 3 days ahead and chilled in an airtight container.

Nutrition Facts

Calories353kcal
Protein1.01%
Fat1.05%
Carbs97.94%

Properties

Glycemic Index
30.02
Glycemic Load
51.9
Inflammation Score
-4
Nutrition Score
6.5339130422343%

Flavonoids

Cyanidin
31.59mg
Delphinidin
5.22mg
Malvidin
0.3mg
Pelargonidin
0.22mg
Peonidin
33.45mg
Catechin
1.46mg
Epigallocatechin
0.5mg
Epicatechin
4.04mg
Epigallocatechin 3-gallate
0.66mg
Kaempferol
0.08mg
Myricetin
4.51mg
Quercetin
10.1mg

Nutrients percent of daily need

Calories:352.79kcal
17.64%
Fat:0.44g
0.68%
Saturated Fat:0.02g
0.13%
Carbohydrates:92.21g
30.74%
Net Carbohydrates:86.75g
31.54%
Sugar:62.79g
69.76%
Cholesterol:0mg
0%
Sodium:17.77mg
0.77%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.95g
1.9%
Vitamin C:33.34mg
40.41%
Fiber:5.47g
21.86%
Copper:0.28mg
13.95%
Manganese:0.25mg
12.37%
Potassium:368.38mg
10.53%
Iron:1.3mg
7.21%
Vitamin E:0.9mg
5.99%
Vitamin B6:0.1mg
5.11%
Magnesium:18.68mg
4.67%
Vitamin B2:0.07mg
4.27%
Phosphorus:34.47mg
3.45%
Vitamin B5:0.33mg
3.29%
Vitamin K:3.4µg
3.24%
Calcium:29.18mg
2.92%
Vitamin B1:0.04mg
2.66%
Vitamin A:104.33IU
2.09%
Selenium:1.38µg
1.97%
Vitamin B3:0.39mg
1.93%
Folate:5.44µg
1.36%
Source:Epicurious