Another alternative to cranberry sauce…
2 c water, plus extra if needed
1/2 c sugar
1/4 c apple cider vinegar, or other vinegar, plus extra if needed
1 t coriander seeds; or fennel seeds; or 1/2 t cardamom seeds; or 3/4 t cumin seeds
1/2 t salt
1/4 t ground black pepper
2 ripe quinces, about a pound
1 c dried fruit–one kind or, preferably, a combination of 2 or more
1. Combine water, sugar, vinegar, coriander seeds, cloves, salt, and pepper in a saucepan. Bring to a simmer, stirring now and then to dissolve the sugar and salt. Let simmer for a few minutes while you prepare the quinces.
2. Peel, halve, quarter, and core quinces. Or cut first, then peel and core. Cut into smaller pieces. Add to poaching liquid as you work. You can add the cores, in a cotton bag, too, if you like. Bring back to a simmer, cover, and cook for 1 to 1 1/2 hours, until very tender. Stir occasionally, and add some water, if needed, to prevent sticking.
3. Add dried fruit and cook until the dried fruit is soft. Remove from heat. Take out cotton bag of cores, if you used them. Mash the quinces up some, if you like, and taste for seasonings. Add some extra vinegar, if you think it’s needed, starting with 1/2 teaspoon.
4. Allow to cool, then serve. This will keep several months in the fridge.