Good, good, good. Pears are good here, too, should Thanksgiving (American) roll around and you are quince-less. Or make this now and freeze it.

3 c water
1 – 1 1/2 c sugar
3 T lemon juice
2 t lemon zest
4 quinces, peeled, halved, cored, coarsely chopped
1 1/2 c fresh or frozen cranberries
salt and pepper, to taste

1. Combine water, sugar, lemon juice, and lemon zest in a saucepan set over medium-high heat. Stir until sugar mostly dissolves. Add quince pieces and bring to the simmer. Reduce heat, cover and simmer until quinces are soft, about 20 minutes. Strain mixture, reserving cooking liquid.

2. Return quince to saucepan and mash. Add cranberries and cook over medium heat until most of the cranberries burst, about 10 minutes. If the mixture is sticking to the pan, add a bit of the reserved cooking liquid. Stir in salt and pepper.

3. Remove from heat and stir in some cooking liquid if the sauce is very thick. If not using immediately, refrigerate, along with the reserved liquid, in separate containers. When ready to serve, bring to room temperature, and stir in some more cooking liquid if the sauce has thickened a bit too much.