A Cypriot take on the famous Cranberry Sauce. Very easy to make, sweet, aromatic and tart – trust me you won’t taste a better one! It’s the perfect complement to your Turkey or Pork.

1 small quince, peel, core and chop into very small pieces
Juice of ½ a lemon
300g fresh cranberries
200g dark muscovado sugar
150ml Commandaria, sweet Marsala or port
Peel from 1 orange (scraped)
200ml orange juice
150ml water
½ tsp mixed spice
2 star anise
1 cinnamon stick
4 cloves

Place sugar, Commandaria, spices, orange peel, orange juice and water in a medium saucepan and bring to a simmering point until sugar resolves – about 5 minutes.
Mix the quince with the lemon juice, place in the syrup and cook for 10 minutes or until they have softened.
Mix the cranberries and cook them gently, stirring a couple of times until they pop and the sauce has thickened – it should take about 20 minutes.
Crush the quince with the back of a fork.
Remove from the heat, carefully remove and discard the spices and orange peel and spoon in a sterilised Kilner jar. When cold, refrigerate. It should last for a month.

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