I made this last year for Thanksgiving. No one had any of the cranberry sauce I’d also made (an excellent recipe itself)!!

3 medium quinces (1 1/2 lbs)
1 T peeled, minced fresh ginger
1 – 1 1/4 c sugar
3 c water; unsweetened apple or white grape juice; or a combination
1 t mustard seeds
1/4 t red pepper flakes, or to taste
1 t white wine or cider vinegar
1/2 t salt, or to taste
1/2 c pecans or walnuts

1. Peel, quarter, and core quinces–or halve then quarter quinces, peel, and core. Chop into small pieces, or try grating on a box grater. Combine quince, and remaining ingredients, except nuts, in a heavy-bottomed saucepan. Bring almost to the boil, stirring to dissolve the sugar. Simmer, covered, stirring occasionally to prevent sticking on the bottom of the pan, for 2 1/2 hours (yes, 2 1/2 hours). Cool the mixture in the pan, covered and at room temperature, for at least 8 hours, and up to 24 hours.

2. An hour or so before proceeding with step 3, toast nuts in a 350°F oven for about 10 minutes, stirring once if you remember. Cool, coarsely chop, and reserve.

3.. Return pan to stove and bring to a simmer. Simmer, stirring occasionally, 15 minutes. Add nuts and transfer to a serving dish or a covered jar for refrigeration or freezing.