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Spiced Pickled Quinces

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

Prep and Cook Time
1 hr

Chill Time
1 day

Total Time
1 day 60 mins

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.

su-Spiced Pickled Quinces Image

Photo: Thomas J. Story
 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*
Step 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

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

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

Step 4

Make ahead: Up to 1 week, chilled.

Nutrition Facts

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

Amount Per Serving
Calories 50Calories from Fat 1.1
% Daily Value *
Total Fat 0.0g0%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.9mg1%
Total Carbohydrate 13g5%

Dietary Fiber 0.6g3%
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.