Spiced Pickled Quinces

Spiced Pickled QuincesRecipe
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.

Makes 3 pts. (serving size: 1/4 cup)


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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*


Prep and Cook: 1 Hours
Chill: 24 Hours

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.

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.

*Lay pieces on their sides on a work surface to cut out the firm cores.

Make ahead: Up to 1 week, chilled.

Created date

October 2015

Nutritional Information

Calories 50
Caloriesfromfat 1.1 %
Protein 0.1 g
Fat 0.0 g
Satfat 0.0 g
Carbohydrate 13 g
Fiber 0.6 g
Sodium 3.9 mg
Cholesterol 0.0 mg