This sauce, a mix of everyday and exotic, provides a sweet and tart contrast
to rich meat or poultry.

1 3/4 lb quinces (2 large)
4 cups water
1 1/2 cups sugar
1 (12-oz) bag fresh or frozen cranberries (do not thaw; 3 1/2 cups)
Special equipment: an 8-inch square of cheesecloth; kitchen string

Peel, quarter, and core quinces, reserving peel and cores, then cut quarters into 1/4-inch pieces.
Tie up peel and cores in cheesecloth.
Bring water and sugar to a boil in a 4-quart heavy saucepan,
stirring until sugar is dissolved, then add quince and cheesecloth bundle and simmer,
partially covered, until quince is tender, about 1 1/2 hours.
Add cranberries and simmer, uncovered, stirring occasionally, until cranberries
burst and soften, 8 to 10 minutes.
Drain mixture in a large medium-mesh sieve set over a bowl,
discarding cheesecloth bundle and reserving cranberry solids, then return cooking liquid
to pan and boil, uncovered, until syrupy and reduced to about 1 1/2 cups, 5 to 10 minutes.
Stir together syrup and cranberry mixture in bowl, then cool to room temperature.

Cooks' note:
Cranberry quince sauce can be made 3 days ahead and chilled in an airtight container.

Makes about 5 cups.