In this chutney-like compote, quince lends a ripe-pear creaminess, and pearl onions a lush sweetness, to tart cranberries.
Compote can be made 3 days ahead and chilled. Bring to room temperature before serving.
Recipe information
Total Time
1 1/2 hr
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Trim root end of each onion and cut an X in it. Blanch in boiling water 1 minute, then drain in a colander. Cool slightly, then peel.
Step 2
Bring juice, sugar, vinegar, and spices to a boil in a 3-quart heavy saucepan, stirring until sugar has dissolved. Add onions and quinces and simmer, uncovered, stirring occasionally, until tender but not falling apart, about 30 minutes.
Step 3
Add cranberries and simmer until tender but not falling apart, 5 to 8 minutes. Discard cloves. Transfer fruit and onions to a bowl using a slotted spoon, then boil syrup, if necessary, until reduced to 1/2 cup. Pour syrup over compote and cool to room temperature.
