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1
Put into saucepan the spices, orange zest, orange juice, and honey, sloshing out the cup with the warm water.
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2
Rinse the quince, cut them in quarters, and peel off the skin.
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3
Pare out the core and the seeds, then slice each wedge crosswise in pieces about 1/3 inch thick.
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4
Drop the quince chunks into the saucepan, and set it over moderate heat.
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5
Stir as the honey dissolves and the liquid comes to a bubbling simmer.
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6
Cover the pan, lower the heat, and cook slowly for about 5 minutes, until the quince chunks have started to soften; dont let them get mushy.
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7
Remove from the heat.
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8
While the quince are cooking, peel, quarter, and core the apples, and cut into pieces the same size as the quince.
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9
Rinse and drain the cranberries.
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10
Stir the apple pieces and the berries into the pan.
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11
The syrupy liquid should just reach the top of the fruit; add water (or more orange juice) if theres not enough.
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12
Put a cover on the pan and set it over medium-high heat.
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13
Bring the syrup back to the boil, and cook about 4 minutes, until the cranberries are starting to pop (a bit longer if the berries were frozen).
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14
Uncover, and simmer until the cranberries have broken up and turned to sauce, about 10 minutes.
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15
Stir frequently but gently, so the quince and apple chunks stay intact.
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16
Remove from the heat while the sauce is still pourableit will thicken as it cools.
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17
Taste, and stir in honey if you want a sweeter sauce.
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18
Cool briefly, then lay a piece of plastic wrap on top of the sauce to keep a skin from forming.
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19
Serve slightly warm or at room temperature.
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20
Store in the refrigerator, for up to 2 weeks.
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21
(You can freeze the sauce; the consistency will change, but the flavor will be fresh.)
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22
Good with roast turkey at the holidays, or any other roast poultry, meats, or winter vegetables.
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23
A great condiment for cold meats: try it on a turkey or roast-pork sandwich.
