Cranberry Quince Sauce

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By: Morgan Dodge & S. Michal Bennett/Photography by: Joel Riner

1 lb fresh cranberries

1 very ripe quince, cored and chopped

Zest and juice of 1 large orange

1 cup water

1/2 cup raw agave nectar

Place cranberries, quince, orange juice, orange zest and water in a saucepan. Bring to a boil. Reduce heat to medium and cook until the berries burst and sauce thickens, about 30-40 minutes. Stir occasionally. Add agave and bring back to a boil. Turn heat to low and simmer for 5 minutes, stirring. Remove from heat and cool.

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