Looking forward to Thanksgiving - and my Bounty of the County theme this year - I decided to make a cranberry sauce with the poaching liquid from my quince.
Jake's response: "That's different. Wow!" And that is one of the reasons I married the man - he is always up for an adventure, culinary and otherwise.
2 C leftover quince poaching liquid
1 C poached quince
3 C cranberries
3/4 C organic granulated sugar
1 t ground cardamom
Place all of the ingredients in a flat-bottom pan. Bring to a boil, then reduce to a simmer until set. Hot pack in jars to seal. This will be the perfect with our marinated, grilled quail.
*Update 11/16/2012: I just added this post to Katherine Martinelli's Thanksgiving Blog Hop*