This week on Coastal Cuisine, Host Michael Sprouse and the Coastal Cuisine crew met up with owner/executive chef of a(MUSE), Hari Cameron to prepare a holiday classic. Hari Cameron is known for his locally sourced, daring menu’s, and explains he loves to explore ingredients and cook in ultimate extremes. Hari took to the Coastal Cuisine crew back to the kitchen to add a a new twist on a holiday dish : Quine Cranberry Sauce [Find recipe below]
RECIPE: 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.