A variation of last year's Pomegranate Cranberry Compote this year's version--I was intent on--included Quince, one of my top three favorite fruits in the whole wide world.
The gorgeous and highly aromatic quince, with its beautiful flesh--redolent of both apple and pear-- not only added a decidedly autumnal depht of flavor to the cheerful but familiar cranberry while the fresh squeezed pomegranate juice--from half of the largest POM pomegranate found at the market--added tartness and intensified the color of the compote.
This baby a real treat to prepare, cook and serve with both my simple pomegrante turkey yesterday and our friend A's gorgeous bird earlier tonight.
Make it a day ahead, as it allows the fruit to set nicely and the flavors to really come together. Any remaining compote can be stored in refrigerator. Use within the next 3-4 weeks.
Quince-Pomegranate Cranberry Compote
12 ounces fresh--frozen ok too-- cranberries (rinsed, stemmed, picked through and drained)
1/2 POM pomegrante juiced (about 1/4 cup)
1 Quince (peeled, cored, seeded and diced)
2 Satsumas (juiced and zested)
1 cup super fine sugar
Place the diced quince in a small saucepan with enough water to cover fruit over high heat. Bring to boil, lower heat to medium and simmer until quince is fork tender. Set aside without draining fruit to avoid discoloration.
Place cranberries, satsuma zest and juice, sugar and pomegranate juice in preserving pan or medium-size nonreactive saucepan over high heat.
Bring to a boil and cook for about 2 minutes. Lower heat to medium, add drained quince and simmer for about 10 minutes or until mixture thickens and quince melds with the cranberries. Crush with back of wooden spoon while stirring if necessary.
Test set. Transfer to a pretty bowl. Remove from the heat and cool completely. Refrigerate until use.
*To our dear friend Nilofer--who is freezing her tuchus in Buffalo and missed the festivities--some of the compote was put away in a pretty jar, awaiting your return. See you next week!
