Photo: Thomas J. Story
YieldsMakes 3 pts. (serving size: 1/4 cup)Prep and Cook Time1 hrChill Time1 dayTotal Time1 day 1 hr
AuthorCindy Daniel, Healdsburg Shed, Healdsburg, California

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.

Spiced Pickled Quinces