Wednesday is Recipe Day at Cooking Manager.
This recipe comes from one of my favorite cookbooks, the Well-Filled Microwave Cookbook. This could be something special for your Thanksgiving table, or an unusual holiday gift. This is a flavor combination you don’t often see, and using the microwave means your pot won’t scorch.
Ingredients:
- 2 large quinces (they should be hard and yellow)
- 1 large pomegranate
- 1/2 teaspoon ground cardamon
- 1 bay leaf or small sprig fresh rosemary
- 1-1/4 cups sugar
- 1/2 cup fresh lemon juice
- 1 cup water
Instructions:
- Peel the quinces. I pierce them and put them in the microwave for two minutes, making them easier to peel and seed. Finely chop the quinces and transfer to a large microwave safe dish.
- Add the pomegranate seeds. (See how to open the pomegranate here.
- Add remaining ingredients and stir.
- Cook on HIGH for 15 minutes. Stir. Cook on HIGH for anothr 15 moinutes, until quinces are soft and liquid is bubbling. Let cool, then refrigerate for at least two hours. Remove the bay leaf before using.
This keeps for several months in the refrigerator. When I made it, I skipped the cardamom. You could also make it on top of the stove, stirring frequently.
This post was included in Vegetarian Foodie Fridays.
Happy Thanksgiving!
Cardamom is my favorite, favorite–so I’m going to try this WITH–but will wait until after Thanksgiving.
This sounds delicious, and easy too. I have a fantastic recipe for meatballs with pomegranate and quince but it’s insanely time-consuming (it’s one of Aharoni’s recipes, so ridiculously so) so I rarely make it. This sounds like it would be a fun work-aroun.
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The flavours you have used in this sound wonderful, and I love that it is cooked in the microwave!
Thanks, April!
When I saw the title of this recipe I thought it would be hard to make but that sounds completely doable. I just have to get my hands on some quinces now! Thank you for sharing this Hannah!
Glad you like it, Melodie. Let us know how it turns out.