Peel, core, and chop about 20 large quinces. Heat in a pot with 1/2 gallon water until mushy, stirring frequently (this may take hours). Add 1 pt. fresh cranberries and sweetener to taste; cook until cranberries explode and texture is dry and pasty. Puree. Variation: Use apple cider in place of the water and reduce or eliminate sweetener. Serve with cheese; a little goes a long way!
This approach makes about 1 quart of quince butter, an amount suitable for canning in 1/2 pt. jars.
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