- 2 Tbsp. unsalted butter
- 2 Tbsp. sugar
- 2 McIntosh or Rome apples , peeled, cored, and diced into 1/2-inch cubes
- 2 large quinces , peeled, cored, and diced into 1/2-inch cubes
- 3/4 cup dried cranberries
- 1/2 cup apple cider
- 1 tsp. fresh lemon juice
- 1/2 tsp. ground ginger
- 1/4 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.