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Yields48 Servings
 1 cup VSOP Pomegranate Quince Aged White Balsamic Vinegar
 1 cup Granulated Sugar
 ½ cup Pomegranate Juice
 2 lbs Fresh Quince, peeled, cored, & cut into 2 inch chunks
 ¼ tsp Fine Sea Salt
 1 whole Vanilla Bean, split in half (optional)
 2 inches Cinnamon Stick, (optional)
 2 cups Water, (+/- 2 cups or enough to barely cover the quince)
1

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.

2

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.

3

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

 1 cup VSOP Pomegranate Quince Aged White Balsamic Vinegar
 1 cup Granulated Sugar
 ½ cup Pomegranate Juice
 2 lbs Fresh Quince, peeled, cored, & cut into 2 inch chunks
 ¼ tsp Fine Sea Salt
 1 whole Vanilla Bean, split in half (optional)
 2 inches Cinnamon Stick, (optional)
 2 cups Water, (+/- 2 cups or enough to barely cover the quince)

Directions

1

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.

2

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.

3

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.

Pomegranate Quince Compote