Cranberry, Quince and Pearl Onion Compote with Cloves and Coriander Seeds 2 Comments

Nov 24, 2008

I never grew up with Thanksgiving, so I really didn’t know about the significance of cranberry sauce until two years ago. As an Australian transplant I decided to host Thanksgiving dinner. As a way to get into the spirit of Thanksgiving but also to cook and have a good ole party.

I was very pleased with myself, turkey roasted perfectly, moist and golden brown. Stuffing warm, and delicious. Gravy velvety and smooth. Then, someone asked for the cranberry sauce. Oops! I didn’t make any. I didn’t realize the significance. I find out that cranberries were served at the first Thanksgiving feast in 1621.

Everyone voted that cranberry sauce was the second most important dish to have on Thanksgiving apart from the turkey. I learned my lesson. Here traditional cranberry sauce is combined with quince, pearl onions, coriander seeds and cloves adding a nice warmth to the cranberry.

Cranberry, Quince and Pearl Onion Compote with Cloves and Coriander Seeds (Image 2)
Cranberry, Quince and Pearl Onion Compote with Cloves and Coriander Seeds (Image 3)
Cranberry, Quince and Pearl Onion Compote with Cloves and Coriander Seeds (Image 4)

Ingredients

½ pound pearl onions—about two cups
2 cups apple juice
1 cup sugar
2 tablespoons cider vinegar
6 cloves
1 teaspoon coriander seeds
2 quinces, peeled, cored, and cut into ½-inch cubes
1 (12-oz) bag fresh or frozen cranberries (not thawed if frozen)

Serves

8

Prep Time

30 minutes

Cook Time

1 hour and 30 minutes

Directions

Trim root end of each onion and cut an X in it. Blanch in boiling water for one minute, then drain in colander. Cool slightly, then peel.

Bring juice, sugar, vinegar, and spices to boil in a 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.

Add cranberries and simmer until tender but not falling apart, 5-8 minutes. Discard cloves. Transfer fruit and onions to a bowl using a slotted spoon., then boil syrup, if necessary, until reduced to ½ cup.

Pour syrup over compote and cool to room temperature.

This can be made up to three days ahead and chilled. Bring to room temperature before serving.

Credit

Gourmet Magazine, November Issue

Filed Under

Side Dish, Vegetarian Recipes and Thanksgiving Recipes

Spices Used

Cloves and Coriander

Other Ingredients Used

Pearl Onions, Quince and Cranberries

2 Comments

I love your choice of spices. I am embarrassed to say I have never had quince. I pass right by them at the market all the time. Next time one of them is going into my cart. I have been seeing a lot recipes with this in it. I'm curious!

Reeni, over 5 years ago

I have a few quince saved up from harvesting my father in law's tree. This sounds like a delicious new twist on cranberry sauce and a great way to use them up.

Maggie, over 5 years ago

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