NOV 27: Chef Hari Cameron Rehoboth Beach, DE

Some of the ingredients in Hari's dish include candied ginger and fresh lemon

Owner and Executive Chef of the wildly popular a(MUSE.) restaurant in downtown Rehoboth Beach, DE., Hari Cameron is well known for his use of non-traditional, often exotic, sometimes envelope-pushing ingredients in his unique and carefully customized culinary creations.

Host Michael Sprouse joins Hari in his kitchen at a(MUSE.) as the chef prepares a holiday classic with a twist Quince Cranberry Sauce.


Quince Cranberry Sauce


6 quinces, peeled, cored, and rough small diced

4 cups of water

2 cups sugar

Juice of 2 lemons

¼ tsp. of salt

2 star anise pods

2 cups of fresh cranberry

Zest of ½ an orange sliced into slivers

6 piece of candied ginger

Juice of one orange


1. Combine first six ingredients in a heavy bottom saucepan. Bring to boil over medium-high heat and then turn down to low and simmer until quince is a tender. This will take 15-20 min. Remove star anise.

2. Add fresh cranberry, orange zest, and candied ginger and cook for 8 to 10 min. until most of the berries have burst. Remove from heat and add orange juice.

3. Chill until serving. Enjoy cold, warm, or room temp.

4. Variations: add pectin for a thicker jam like consistency. You can also save the quince skin and add to vinegar. Add mustard seeds and mustard oil for an Italian Quince-Cranberry Mustarda.