The Perfect Cranberry Sauce for Thanksgiving: Cranberry-Quince Compote | Joseph Erdos
#recipe #thanksgiving #cranberrysauce #cranberries #sidedish
Get the recipe on my blog Gastronomer's Guide:
My favorite side dish at Thanksgiving time is the cranberry sauce. It's probably because I'm a sweet tooth at heart. It's the best excuse for eating a jam-like side dish with your dinner! I grew up eating the classic canned cranberry sauce, but since then I've experimented with plenty of homemade versions, too. And this one is the recipe I'm most proud of.
I combine my two heritages as a Hungarian American to bring you this cranberry-quince compote. Cranberries are native to North America and quince are very popular here in eastern Europe. Finding cranberries here in Hungary; however, is a feat in itself, but whenever I do find a few bags, I can easily marry my two cultures in this Thanksgiving side dish.
Since quince originates from the East, I love to riff on that exotic origin by using pomegranate molasses, cinnamon, and nutmeg. I also use some good Hungarian white wine to add even more complex flavor. You'll find that this exotic version of cranberry sauce is great with many different meats. I'd recommend it with roast duck or goose, venison, or even a simple grilled chicken breast. It's really that versatile!
Happy Thanksgiving!
Credits:
Host, creator, writer, producer, cook, and video editor: Joseph Erdos
Video, audio, and lighting: Tom Reményi
Music: Louis Adrien, Happy Go Lucky
The Only Real Solution To Fix Runny Jam Or Jelly (Using ONE Simple Ingredient!)
Runny jam is the worst! But no longer is it necessary to sit idly by with disappointment!
Here is the product that I use in the video:
For a vegan source:
Hello everyone and welcome to this video! Today I'm doing a bit of a public service announcement here. You see I see all of these posts on canning groups and places like that where people have made Jam or jelly and they spent all this time and money and for whatever reason it turns out runny. Then invariably the story involves tears and crying. When they bring this to the group everyone of course says well we call that syrup. You just made syrup, or you just made ice cream topping. And I applaud these efforts to make people feel better and make use of things that didn't quite turn out. But to me that's kind of like saying I'm sorry your team didn't win the Superbowl , but hey at least they were the conference champions! Now does that really make you feel better? No it does not and that's because nobody cares about conference champions and if somebody really wanted to make ice cream topping they would just make ice cream topping. But really this whole situation is unnecessary. Never again will you have to cry over runny Jam or jelly that you spent hours making and I'll tell you why. While it's true that after you've can something that's it it's done and there's no way to easily un can it, fix it and recan it, you're looking at a whole lot of extra time and wasted materials. But let's not forget that once you open the jar there are things you can do. The Ball canning book says that if your salsa is too runny you can add cornstarch to it, again only after you've canned it. Well we're not going to fix our running jelly with cornstarch, although maybe you can I don't know I guess I've never tried. Instead we're going to go back to our Childhood Days and revisit something you probably ate in elementary school...
HOMEMADE CRANBERRY JAM
HOMEMADE CRANBERRY JAM
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Do You Know Quince? Make an Easy Quince and Cranberry Compote
Every year, around the holidays, alongside the persimmons and pomegranates, you'll see these rather lumpy, pear-shaped fruits called quinces. If you aren't familiar with them, you might even buy one, take it home, and wait for it to ripen, or take a bite. The hard, tannic fruit will come as a shocking surprise, and you might well toos the quince in the trash, never to buy one again. That would be a real shame, since the true character of this unique fruit is only revealed wwhen you simmer it for a good bit, and the fruit softens and releases an enticing perfume.
Quinces are an ancient fruit, thought to have originated in the area around Iran. Quinces are referred to in the bible, ancient Greek and Roman mythology, and were revered in many ancient cultures. In the ages before apples and pears were the predominant fruits, the quince was both sturdy and easy to store for a while unrefrigerated, both important qualities. Quinces made their way all over Europe and Asia, and were brought to the US by the colonists. The English settlers planted and cooked with quince until it gradually was replaced by apple trees. It's now a specialty item, sought out by people who grew up with quince dishes, and people like you who are curious about interesting fruit.
The big selling point of the quince, to this day, is the gift of a high pectin content. Pectin is a form of starch that occurs naturally in fruits, which, when cooked, thickens and jells. Some fruits are low in pectin, so it must be added to make a jam, but quinces have abundant pectin. You can basically cook them with a little sugar and make jam, without any additional thickening.
The quince is the star ingredient of Dulce de Membrillo Paste, the sliceable fruit paste that is served with cheese and charcuterie in Spain and other Mediterranean countries. In a classic combination, the sweet and tart cooked quince cuts through the richness of cheese and complements the flavors of salty cured meats. In England, they make Quince Cheese that is similar to Membrillo, with varying flavor additions.
Your Quince and Cranberry compote can fill the same function as Membrillo, alongside your cheese, or a pot of cashew cheese. It can be serve like a chutney or relish at many meals. The fruity mixture serves as a palate cleanser, and awakens your palate in between bites of richer, savory foods. It's also a fine jam to serve on toast.
Quince is a rich source of vitamin C, zinc, potassium and iron, and dietary fiber. It is also rich in certain organic compounds like catechin, epicatechin and limonene. Like most fruits, it's good for your health. This compote is naturally sweetened with apple cider and maple syrup, for a hint of maple along with the luscious quince.
The next time you see those odd, lumpy quinces at the market, definitely give them a try in this easy compote. You'll be sharing a taste that goes back for centuries.