Quince and cranberry compote

Name: Quince and cranberry compote
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Quinces (about 175 g each); 500 ml clear apple juice; 1 package Vanillin sugar; 100 g demerara sugar; 1 stick of cinnamon; 1 untreated lemon; 1 1/2 TSP. Cornstarch; 2 TABLESPOONS thickened wild cranberries (glass)

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Quinces (about 175 g each)
500 ml clear apple juice
1 package Vanillin sugar
100 g demerara sugar
1 stick of cinnamon
1 untreated lemon
1 1/2 TSP. Cornstarch
2 TABLESPOONS thickened wild cranberries (glass)

Directions

1
Wash and quarter the quinces and cut out the core. Peel the quinces and roughly dice the flesh. Boil up apple juice, vanilla sugar, sugar, cinnamon stick and quinces. Simmer covered at low heat for about 35 minutes until soft. Wash lemon hot, grate dry and grate peel. Add lemon zest about 10 minutes before the end of cooking time and simmer.
2
Stir starch and 2 tbsp. water until smooth, stir into the simmering compote, bring to the boil again and simmer for about 1 minute. Pour the compote into a bowl and let it cool down. Take out the cinnamon stick, wash it, dab dry and cut lengthwise into pieces. Stir cranberries into the compote, arrange in bowls and decorate with cinnamon pieces
3
waiting time 30 minutes