Saturday, October 27, 2012

Cranberry-Quince Sauce with Cardamom

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*

1 comment:

  1. I love anything with cardamom. I bet that cranberry sauce is incredible.


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