Spiced Pickled Quinces
Photo: Thomas J. Story
Bright but not too sweet, this relish from Cindy Daniel of Healdsburg Shed in Northern California is great with turkey as an alternative--or addition--to cranberry relish. You'll need 3 pt.-size canning jars.
How to Make It
Step 1
1
In a large saucepan, bring 3 cups water and remaining ingredients except quinces to a simmer over high heat. Add quinces, reduce heat, and simmer, uncovered, until quinces are tender when pierced, 30 to 35 minutes.
Step 2
2
With a slotted spoon, transfer quinces to 3 widemouthed pint jars. Lift out cinnamon, bay, and star anise; cut into pieces with kitchen scissors; and return to liquid. Pour liquid over quinces, dividing spices; let cool. Chill, covered, at least 1 day before serving.
Step 3
3
*Lay pieces on their sides on a work surface to cut out the firm cores.
Step 4
4
Make ahead: Up to 1 week, chilled.
Ingredients
1 cup sugar
1 cup apple cider vinegar
4 large strips zest from 1/2 orange (use a vegetable peeler)
6 cloves
1 teaspoon peppercorns
1 teaspoon coriander seeds
1 cinnamon stick (3 in. long)
3 bay leaves
1 star anise
1 3/4 pounds (about 4) quinces, peeled, cut into eighths, and cored*
Directions
Step 1
1
In a large saucepan, bring 3 cups water and remaining ingredients except quinces to a simmer over high heat. Add quinces, reduce heat, and simmer, uncovered, until quinces are tender when pierced, 30 to 35 minutes.
Step 2
2
With a slotted spoon, transfer quinces to 3 widemouthed pint jars. Lift out cinnamon, bay, and star anise; cut into pieces with kitchen scissors; and return to liquid. Pour liquid over quinces, dividing spices; let cool. Chill, covered, at least 1 day before serving.
Step 3
3
*Lay pieces on their sides on a work surface to cut out the firm cores.
Step 4
4
Make ahead: Up to 1 week, chilled.
