Cranberry Quince Sauce
Discover how to transform quince pulp into a cranberry quince sauce, perfect for Thanksgiving and beyond. Adjust ingredients to taste and enjoy its versatile flavors year-round.
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Ingredients
- 3 cups quince pulp (run everything leftover from the juice extraction through a food mill)
- 2 12- ounce bags of cranberries (washed and picked over)
- 2 1/2 cups water
- 3 cups cane sugar
- zest of one lemon
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