Quince And Cranberry Compote

Ingredients

• 2 cups apple juice 
• 1  cinnamon sticks 
• 12 ounce cranberries 
• 1 pound quinces--peeled cored cut into 3/4-inch pieces
• 0.5 cup sugar 

Equipment

• sauce pan

Directions

1. In a heavy medium saucepan, combine the apple juice with the sugar and cinnamon stick and bring to a boil, stirring to dissolve the sugar.
2. Add the quinces and cook over moderate heat, stirring occasionally, until tender, about 30 minutes.
3. Add the cranberries and bring to a simmer. Cook until the compote is thick, about 20 minutes. Discard the cinnamon stick before serving.
4. Make Ahead: The quince compote can be refrigerated in an airtight container for up to 2 weeks.