In a heavy bottomed saucepan, combine the quince, cranberries, vanilla bean, sugar, and water. Bring to a boil and reduce the heat to medium then continue cooking. Place the Mulling Spices in a muslin bag and add to the pot.
Continue cooking until the paste is thickened and volume is reduced by 2/3. Stir frequently. When it is thickened, you should have about 3 cups remaining. This may take up to an hour or a bit more.
While the paste is cooking, line two mini loaf pans or small molds with plastic wrap.
Remove the mulling spices and transfer the paste to a high speed blender. Blend on high to smooth out the paste. Portion the paste into the pans right away, it will thicken even more as it cools. Tap the pans hard on the counter to remove air bubbles and allow the paste to settle into the pans. Refrigerate overnight to set.
To remove the paste, invert the pans onto a serving platter to release the molded paste.
Give them a quick pass with a kitchen torch to make them shiny, and garnish with a sprinkle of chopped candied ginger and whole cranberries.
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