Ingredients 2 Tbsp. unsalted butter2 Tbsp. sugar2 McIntosh or Rome apples , peeled, cored, and diced into 1/2-inch cubes2 large quinces , peeled, cored, and diced into 1/2-inch cubes3/4 cup dried cranberries1/2 cup apple cider1 tsp. fresh lemon juice1/2 tsp. ground ginger1/4 tsp. coarse salt
In a 10-inch skillet, melt butter over low heat. Sprinkle in sugar and increase heat to medium. Cook, stirring occasionally, about 3 minutes, or until sugar is caramelized.
Add apples, quinces, and cranberries. Cook, stirring occasionally, 10 to 12 minutes, or until fruit is golden and apples and cranberries are soft (the quinces will retain their shape); reduce heat to low. Add cider and lemon juice and cook 2 to 4 minutes, or until liquid has reduced but not evaporated. Stir in ginger and salt until combined. Serve warm.