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.
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.