Yield 2½ cups
12 oz fresh cranberries
1 cup sugar
1 cup Port wine
½ tsp rosemary, chopped
zest of 1 orange
juice of 1 orange
2 small quince, diced
Quince-Cranberry Jam
Preparation:
In a medium saucepot, bring all ingredients except quince to a boil then reduce heat to a simmer. Stir to prevent sticking until slightly thickened, as the jam will thicken more as it cools. Remove saucepot from the stove and add diced quince. If necessary, season with additional sugar to taste – depending on the season, cranberries might hold additional acidity and tartness.