By Rebecca Vincent.

This recipe is a little festive offering that can be made in advance ready for the big day or any festive gatherings. It is a slight twist on the traditional cranberry sauce and can be seasoned with festive spices, or chilli for a more savoury feel.
Quince is similar to an apple or pear but denser and with a ‘citrusy’ note. It contains good levels of vitamin C, copper and fibre, with some magnesium, potassium, iron, thiamine and vitamin B6. It also contains polyphenols, including quercetin and kaempferol, which contribute antioxidant and anti-inflammatory effects.
Cranberries contain good levels of vitamins C, A, K, E and some B vitamins, as well as manganese and copper, and a small amount of potassium, calcium and iron.
They contain a mix of soluble and insoluble fibre including pectin, cellulose and hemicellulose. Like quince, they also contain quercetin as well as other antioxidants including myricetin, anthocyanidins and proanthocyanidins.

Quince and cranberry sauce (Makes one jar)
2 quinces
300g cranberries (fresh or frozen)
2 tbsp honey
water
Optional extras: cinnamon, nutmeg, cloves, star anise, or dried chilli flakes
Peel the quince and cut into quarters. Remove the core and cut into small cubes – this will help them to cook quickly.
Add to a saucepan with enough water to mostly cover the fruit. Simmer for 15 minutes or until tender, stirring occasionally.
Add the cranberries, put the lid on the pan, leaving a small gap for hot air to escape, and continue to cook, stirring occasionally, until all the cranberries have burst open.
Take off the heat and stir in the honey.
Once cooled, transfer to a clean jar and store in the fridge.
Lovely on the side of a festive roast or as part of a cheese board.
I am now offering gift certificates for my one-to-one personalised nutrition services. If you know someone who has been looking to use my services these can make a lovely gift to help them on their health journey. For more information, please contact me on the below details.

Rebecca Vincent BSc (Hons); BANT-registered nutritionist; phone: 07515 019430; www.rebeccavincentnutrition.co.uk