I make cranberry-quince preserves for Thanksgiving every year. About 60% cranberries and 40% quince, some lemon juice, 25% sugar of total weight, pectin. If someone wanted to avoid the sugar, monk fruit sweetener would work just fine. Tastes great with game meat, chicken and turkey. All my guests will get a jar like shown below tomorrow. I still have 5 pounds of quince. This year I could find quince even at Lucky, usually I have to hunt for it. I might try making quince chutney.
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