Total Time:3 hrs 40 mins (includes cooling/chilling)
Cranberry Sauce With Quince and Pear
In a large saucepan combine the cranberries, pears, membrillo paste, ginger, salt, and 1 cup water. Remove 3 strips zest from orange with a vegetable peeler; add to mixture in saucepan. Bring to boiling, stirring to dissolve membrillo paste. Reduce heat. Simmer, uncovered, for 20 minutes or until cranberries and pear have softened, stirring occasionally.
Meanwhile, remove peel and pith from orange. Cut into wedges and slice. Chill sections until ready to use.
Cool cranberry mixture at room temperature for 1 hour. Cover and chill at least 2 hours before serving (or cover and chill up to 2 weeks). Transfer to a serving bowl; top with orange sections.