Instructions: In a large saucepan, mix together sugar and cornstarch. Stir in the corn syrup and water. Cook over medium heat until mixture thickens slightly.

Rinse the cranberries; remove any stems. Peel, core and dice the quinces.

Add cranberries and quinces to the syrup mixture and cook for five minutes or until the cranberry skins break. Remove from heat and add orange rind and butter and stir until butter melts.

Pour into an 8 inch square baking dish. Top with cookie crumb topping. Bake at 375 degrees for 25 to 30 minutes.

Cookie crumb topping: Crush enough vanilla wafers to make 1 cup. Mix together all topping ingredients until well-blended. Sprinkle topping over quince-cranberry mixture.

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