Quince And Cranberry Sauce

• 5 quinces (2 to 2 1/4 pounds), peeled, cored, cut into 1-inch chunks
• 3 cups water
• 1 1/2 cups sugar
• 3 1/2 tablespoons fresh lemon juice
• 2 teaspoons finely grated lemon peel
• 1 1/4 cups fresh or frozen cranberries (about 4 ounces)
• 1/4 teaspoon coarse kosher salt

1. Bring first 5 ingredients to boil in heavy large saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low. Cover and simmer until quinces are soft, stirring occasionally, about 20 minutes. Pour mixture into large strainer set over bowl; reserve juices.
2. Return quince mixture to same saucepan; mash with potato masher. Add cranberries; cook over medium heat until most of berries burst, stirring frequently, about 8 minutes. Stir in salt. Transfer sauce to bowl. Cover and refrigerate sauce and reserved juices separately until cold, about 3 hours.
3. Serve sauce cold or at room temperature.

water, sugar, lemon juice, lemon peel, cranberries, coarse kosher salt

Taken from www.epicurious.com/recipes/food/views/quince-and-cranberry-sauce-236793 (may not work)