Photo by S. Michal Bennett
This piquant recipe is simple and utilizes seasonal produce in an uncommon way. It’s perfect spread on a thick slice of walnut sourdough toast with a smear of cream cheese.
16-20 ounces fresh cranberries
1 very ripe quince, cored and chopped
Zest and juice of 1 large orange
1 cup filtered water
1/2 cup raw agave nectar or cane sugar
Place cranberries, quince, orange juice, zest, and water in a saucepan. Bring to a boil. Reduce heat to medium-low and cook until the berries burst and sauce begins to thicken, about 30-40 minutes. Stir occasionally. Add agave or sugar and return to a boil. Turn heat to low and simmer for 5 minutes, stirring. Remove from heat and cool.
Makes 4 servings.
Excerpt from Beyond PSL & Peppermint