Place the balsamic vinegar, sugar, and pomegranate juice into a heavy 3-plus quart pot and slowly heat and stir to dissolve the sugar over medium heat.
Add the quince and just enough water to cover. Add the sea salt and either the vanilla bean or the cinnamon stick, if desired. Bring the contents to a steady, gentle simmer over medium-low heat. Cook slowly, partially covered for 2 hours making sure there is enough liquid in the pot to prevent scorching.
Remove the pot from the heat and allow it to cool slightly. Puree the entire contents using a food processor or blender. The quince compote will thicken significantly as it cools, as quince is high in natural pectin. Once cool place in a glass jar and refrigerate for up to one month. Alternatively, this can be heat processed or canned for shelf stability.
Ingredients
Directions
Place the balsamic vinegar, sugar, and pomegranate juice into a heavy 3-plus quart pot and slowly heat and stir to dissolve the sugar over medium heat.
Add the quince and just enough water to cover. Add the sea salt and either the vanilla bean or the cinnamon stick, if desired. Bring the contents to a steady, gentle simmer over medium-low heat. Cook slowly, partially covered for 2 hours making sure there is enough liquid in the pot to prevent scorching.
Remove the pot from the heat and allow it to cool slightly. Puree the entire contents using a food processor or blender. The quince compote will thicken significantly as it cools, as quince is high in natural pectin. Once cool place in a glass jar and refrigerate for up to one month. Alternatively, this can be heat processed or canned for shelf stability.