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- Dish type
Quince can easily be turned into delicious quince liqueur with some sugar, lemon, and vodka. It is recommended that you use untreated organic lemons in this recipe.
25 people made this
- 900g ripe quince
- 2 lemons
- 1.5L vodka
- 450g granulated sugar
MethodPrep:20min ›Extra time:70days › Ready in:70days20min
- Rub quince with a kitchen towel really well until skin is smooth. Cut unpeeled quince into small cubes.
- Wash and scrub lemons under hot water and dry well. Peel lemon zest into spirals with a thin peeler. Squeeze lemons and measure out 180ml lemon juice.
- Combine quince, lemon zest, lemon juice, vodka and sugar in a large jar with a tight-fitting lid. All ingredients need to be completely covered with liquid. Keep in a warm place or on a sunny windowsill for 4 weeks, shaking occasionally.
- Line a sieve with a damp piece of muslin or cheesecloth and strain liquid. Use a wooden spoon to press as much liquid out of quince pieces as possible. Pour strained quince liqueur into sterilised bottles and seal. Allow to mature for 6 weeks in a cool place.
It is important to rub quince well with a towel to get all the prickly hair off and then to wash them really well, ideally a few times.
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Quince liqueur at home – a simple recipe
Homemade quince liqueur is remembered for its rich quince aroma with vanilla tones and characteristic sweet and sour taste with light astringent notes in the aftertaste.
Suitable for any variety of quince: regular or Japanese. The more fragrant the fruit, the better. Before cooking, blackened, rotten and moldy parts must be cut out, otherwise they will spoil the taste.
As an alcoholic base, you can take vodka, double distilled moonshine without smell (preferably fruit) or diluted with water to 40-45% ethyl alcohol. It is also appropriate to use cognac, then oak notes of aging will appear in the liqueur.
Recipe for quince liqueur
1. Wash the fruit well. Cut in half, remove the core, bones and tails, which give bitterness.
2. Cut the pulp into small slices 2-3 cm long. Chop the ginger root (if used) into 3-4 cm pieces.
3. Put the quince slices in a jar for infusing, add ginger.
4. Add sugar. Close the jar tightly with a lid, shake it several times, and put it on the windowsill (another bright place) for 2-3 days. Shake 3-4 times a day.
5. When the quince leaves the juice, pour in vodka (other strong alcohol), mix, close the lid.
Fancy Quince Liqueur Recipe D.I.Y.
Are you looking for an awesome Fancy Quince Liqueur Recipe? You now have no reason to look any further, you have just found what you have been looking for! This is a recipe for the most awesome tasting Fancy Quince Liqueur in the world.
- 5 large quince
- 1 1/2 cups of aquavite, vodka, grappa, pure alchol
- 8 bitter almonds
- 1 sticks cinnamon
- 5 whole cloves
- 1/2 teaspoon grated nutmeg
Scrub clean the quince so that the peel is clean remove the stem, and chop the apples in to small pieces. You do not need to remove the seeds.
Put in a large glass bowl and mix with the alcohol of your choosing. Add bitter almonds, cinnamon, cloves and grated nutmeg.
Pour the alcohol over the mix making sure all the peels are completely submerged. Close and place in a cool, dark place.
Aging, Straining, filtering, and Drinking Your Fancy Quince Liqueur
Shake well and store away from sunlight in a cool and dry place for 2-3 months.
After 2-3 months strain through a cheesecloth.
It helps to moisten the cheesecloth first so the liquid permeates more smoothly.
Once you get to the point where you have strained everything out, you can gently wring the cheesecloth to extract all of the liquid and juice.
If you still need to strain your liqueur further due to lack of clarity, you can strain it 1 more time through a coffee strainer.
Combined the sugar and water in a saucepan and bring mixture to a boil and reduce heat to a simmer until sugar has dissolved. Remove from heat and set aside to cool.
Combine your aged liqueur with your simple syrup (from step 2 in directions)
Add the sugar water slowly tasting till its to your likeness.
Put your bottle in the fridge. Keep it well hidden, from your family and friends so it will remain your secret surprise for your next party. And don’t forget, always serve cold!
Congratulations, You Have Completed Making this Awesome Fancy Quince Liqueur Recipe!
You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!
Here is a list of the simplest utensils that you can use the ones Mom should already have in the kitchen:)
Quince liqueur recipe - Recipes
6 large quinces, washed and dried
1 x 750mL bottle of plain vodka (I prefer Luksusowa Polish potato vodka it’s very smooth).
1 cinnamon stick
white sugar, to taste—at least ½ cup (125mL)
honey, to taste
Sterilize a large glass or ceramic jar with a leak-proof lid, just big enough to fit all of your quinces.
Using a sharp, coarse grater, grate the quinces, skin on, into a large bowl. Be careful to stop grating when you get close to the core (you don’t want to include seeds in the mix). Be extra careful with this step—the quinces are very hard, and you don’t want to slip and, well, you get the picture.
When all the quinces are grated, take the pulp and gently pack it into your sterilized vessel. Pour the vodka over the pulp until it is fully submerged. Be sure to gently press down on the quince pulp to remove any air pockets. If you have more quince than vodka, buy more vodka to submerge the pulp.
Drink the remaining vodka.
Slide a cinnamon stick into the centre of the jar. Press the cloves into the pulp.
Secure the lid onto your vessel and place it in a cool, dark place for six weeks.
Once every week, shake your vessel for a minute, invert it, and place it back into its resting place (this is where the leak-proof lid comes in handy).
At the end of six weeks, strain the mixture through a colander lined with cheesecloth stretched over a bowl. Then gather the corners of the cheesecloth and gently squeeze the remaining quince juice and vodka from the pulp until it is dry and crumbly. Discard the pulp.
For a clearer liqueur, strain it a couple more times through clean cheesecloth placed over a sieve, or strain it through a jelly bag. You want to get the liqueur as free of fine pulp sediment as possible.
Sweeten the resultant quince/vodka mixture by pouring white sugar and a touch of honey into the liquid. Stir until dissolved. Hold the faith and sweeten to your taste. Try not to be horrified by the volume of sugar it takes to sweeten the liqueur—the vodka-quince mixture is very tart. If you’d prefer not to use white sugar, use the sweetener of your choice. I’ve used just honey in the past, but found that it overpowered the delicate taste of the quince.
When the mixture is sweetened to your liking, use a funnel to pour it into sterilized bottles. Cap with screw-tops or corks, and store bottles in a cool, dark place. They need not be refrigerated and will last for a year or longer.
How to make your own Quince Gin
A few weeks ago I knocked up a batch of Parma Violet Gin, and very acceptable it was too. Buoyed on by my gin making triumph, and somewhat overwhelmed by a glut of quinces, I decided to try my hand at making some Quince Gin.
Quince Gin, or any fruit flavoured gin is really easy to do, you just need a big jar, some fruit, a bit of sugar, gin and some time.
I’ve never really drunk much quince gin before and now that I have, I find it hard to understand why it’s not more of a thing. It’s not sweet and sickly, but it’s delicately perfumed, just like the fruit and it’s really very special.
We have a quince tree in our garden, so most autumns we are blessed with a fairly decent crop of fruit. Most of this goes towards making quince jelly, which is excellent with cheese, but this year I put aside two nice big quinces for ginning with. It’s simple to do, you just need patience.
How to make your own Quince Gin
You will need:
380mls Gin, I used the cheap stuff from Aldi
2 large quinces
A large jar
Coffee filters or muslin
A nice bottle
How to make Quince Gin:
The first thing I did was measure how much gin my decorative bottle would take. My bottle would hold 350mls of gin, so allowing for a little bit of wastage during the straining process, and me having a little taste, I measured out 380mls of gin and poured it into a large sterilised jar.
To sterilise your jars and bottles, put your clean jars in a low oven for at least half an hour. Carefully remove your jars from the oven (they will be incredibly hot) and allow them to cool down a little.
Chop up your two clean quinces as small as you can be bothered to do. I removed the small core and the pips. Once they’re all chopped up, add them to your large jar and top up with 30g of sugar. Put the lid on your jar and give it a good shake.
Now, the fruit at the top of the jar might be a bit exposed to the air this bothered me, so I took a piece of baking paper and made a cartouche of sorts. A cartouche is just a bit of paper which you cover the top of food with when you’re cooking to make sure the contents are submerged. This stops the quince at the top of the jar from going brown.
Put the jar to one side, making sure you shake the jar every few days. Leave the quince to sit in the gin for 3-6 weeks.
When the time is up, take your sterilised bottle and using a funnel with some muslin or a coffee filter in it strain the gin into the bottle. I found that it was best if I strained it twice. Just make sure you replacing the muslin with a new piece after the first straining.
Seal your bottle and decorate it with a nice label if you’re giving it as a gift. I’ve called this gin “Two Quinces” after the 1992 Spin Doctors song, you’re welcome.
If you’ve got some quince to spare, you might also like to try this recipe for Goats Cheese & Caramelised Onion Galette with quince.
Last year, I had mentioned that quince was one of my new seasonal favorites, and this year, I’ve been even more enamored with it. During my 2-Year Anniversary celebration, I served champagne poached quince with Greek yogurt and honey for dessert. And for Thanksgiving, I served Pickled Quince at the appetizer table beside a wedge of creamy brie and an assortment of salty crackers. Quince is so versatile, easy to prepare, and completely unexpected. If you’ve never given it a try, you simply must.
Similar in appearance to a pear or apple, the quince is a pome fruit that is fairly inedible in it’s raw form. Quince must be cooked to reach their full flavor potential. The fruit is hard when it is ripe and unripe, so you must use your nose to gauge ripeness. Bring the tail end (not the stem end) of the quince to your nose. If it smells fresh and floral, it is ripe.
In this recipe for Pickled Quince, slices of peeled quince are simmered in a bath of apple cider vinegar, cane sugar, juniper, black peppercorn and fresh bay leaf. The resulting pickle is incredibly tart and fragrant with a hint of sweet and spice. Pickle Quince would be perfectly at home on any cheese and salumi board, or pair well with any rich, fatty meat (especially pork). Continue reading for the recipe.
It's fine to leave quince out on the counter for a few days. Or wrap them loosely in plastic and pop them in the fridge for storing up to several weeks.
Lots of recipes will tell you that you have to peel quince. You certainly can peel quince, if you like, but if the skins are smooth, clean, and thin, you can leave them on for plenty of dishes.
Quince starts off so hard that when they're being used in dishes with other fruits, they are often pre-cooked to soften them first. If you want to try adding a portion of quince to your favorite apple pie or pear cake recipe, poach the quince first, then add them in with the other raw fruit.
Karinshu Quince Liqueur Recipe D.I.Y
Hay Guys and Gals, are you Looking for an awesome Karinshu Quince Liqueur Recipe? You now have no reason to look any further! You have just found what you have been looking for, this is a recipe for the most awesome tasting Quince Liqueur Recipe in the world.
Quince Liqueur, is both fun and easy to create, in man talk its D.I.Y. friendly too.
Quince Liqueur, is Great for rainy days, party days or any day. Best of all, get ready for all those “Wow it is good moments”, you will get from all your friends and family that you share a drink with!
Let’s get started creating most awesome tasting Quince Liqueur on earth.
Karinshu Quince Liqueur,
Not Just for your Grandpa, and occasionally Grandma,
Now, let’s begin, make sure the Kitchen will be completely available for the time that you will need it for. If your going to make it in the morning wake up earlier, than the earliest family member does, and guess what, surprise the kitchen will be available.
If you are making Quince Liqueur , at night , that would mean mom or anyone else, has no plans on using the kitchen. I always just make sure supper was already cooked, and the kitchen is available for the rest of the evening. After all if you would like to do this again don’t start up with mom.
If you are mom, and plan on making this recipe by yourself, I hope your kids know you are the coolest mom on earth, kudos to you.
Now that the kitchen is available make sure that it is clean, no clutter or anything else on the counter, or tables.
You should remove all the ingredients, and utensils, that you will need from the cabinets, pantry, and draws, ahead of time. Then place, all the ingredients in an area you do not plan on using throughout the mixing process. Double check to make sure you have all the ingredients before you start.
What you’ll need for Karinshu Quince Liqueur Recipe
- 2 average quince’s or 8 oz
- 2 cups of vodka or 35% shochu ‘white liquor’
- 1/3 cup of sugar
Directions, for Quince Liqueur Recipe
- Wash Quince with hot water and wipe well on dry towel.
- Cut fruit into slices 1cm in thickness. Do not discard seeds, they are nutritious and will add flavor.
- Layer Quince slices and sugar into glass container
- Pour in vodka the or shochu into container and seal.
- Store in a cool dry place, agitate about once a week.
- Ready to drink after 2 months, though you ccan age it till 6 months, after which you should remove Quince fruit.
- For best tast allow to age for another 6 months.
Rice shochu (komejochu) is recommended, mugi (wheat) or imo (sweet potato) have too strong a taste. Vodka is an acceptable substitute.
Normal shochu for drinking is 25% alcohol, 35% is required for making Japanese style liqueur because after steeping the alcohol content must be around 15% to prevent spoilage.
I am listing the simplest utensils that you can use, the ones mom should have already have in the kitchen.
– A large glass jar (I used a 3 liter jar)
– large plastic bowl
– measuring cups (liquid and dry)
– metal strainer
– small funnel
– glass bottles, or storage containers, for the final product, you can either use the glass Jar you used before, or just buy a second one.
Notes on Utensils:
Avoid plastic as much as possible when working with strong alcohol. Glass is always preferable.
Filteing and Drinking your Liqueur
After the steeping time is over. Carefully strain the liquid through several layers of cheesecloth. It helps to moisten the cheesecloth first so the liquid permeates more smoothly.
Once you get to the point of straining out the pulp and rind, gently wring the cheesecloth to extract all of the liquid and juice.
If you still need to you can strain your Quince liqueur one more time through a coffee strainer. When you are done straining, you can discard all of the rind, pulp and any spices.
Return the liquid to the jar, for best taste let your AQuince Liqueur age for another month in a cool dry place.
Congratulations, you have made this awesome Liqueur recipe,
You now need a bottle, and a label, that is cool enough to compliment your hard work. Honestly if it looks good people will rave about it. If you put it into a cheap bottle people will make fun of you.
Other articles to read if you loved Pomance Brandy, Grappa, Marc,What is it?
Great Recipes for you to checkout from our Sister Website!
Master Distiller and Drinkologist: Binyomin Terebelo, Binyomin Terebelo is the master Distiller at Millville Distillery. Millville Distillery is a quiet little Boutique Distillery located in Cumberland County, along the Scotland Run River.
I have a weird obsession with making liqueurs. They’re old fashioned, but that’s something I love about them. Just like a champagne cocktail, they are unexpected and delightful. My three-year-old particularly likes scouring op shops with me for pretty little liqueur glasses, and ceremonially choosing one for each of our guests. (She gets juice in hers, which is always the ponciest one, a miniature green martini shape on a tall crystal stem).
Because they’re not particularly cool, there aren’t a huge number of good books in English on liqueur making (unless you want to make Skittle vodka, in which case good luck to you). But the Italians and Poles, in particular, are super into them. This recipe for quince liqueur is adapted a bit from ‘Wielksa Ksiega Nalewek‘, one of a number of large Polish liqueur books.* Like my limoncello recipe, it uses a double infusion in hygroscopic liquids, one in alcohol and one in sugar. The time involved, though, is a bit longer due to the lower surface area and permeability of the quince.
I have omitted the addition of a small amount of high proof spirit from this recipe. It isn’t necessary and isn’t available in Australia in any case. Some similar recipes add cinnamon, cloves, lemon zest or all three. That sounds delicious, but I’m keeping mine simple this time around.
Put the quince pieces and the vodka in a jar at least 1 1/2 litres large. You’ll want to submerge the pieces quickly as you work, and weigh them down with a pickle weight or a clean plastic bag filled with water: they are very tannic and therefore turn brown super fast. Leave in a dark place for six weeks.
After the six weeks are up, strain the vodka off into a bottle but keep the fruit add them back to the jar with the sugar, and shake well every day until the sugar dissolves. At this point strain off the sugar liquid. Remove and discard the fruit, add the sugar liquid and the vodka back into the jar together, and let sit for around another three weeks. A sediment will form siphon or carefully pour your liqueur off into new bottles.
*Recipes are just about the easiest thing to put through Google Translate: the sentences tend to be short, and the format usually isn’t wildly different to English recipe books, so if you are prepared to make some educated guesses, you’re in with a chance. In this recipe, I only had to make two: Google Translate asked me to add cucumbers sugar, and put the quinces in a gas stove demijohn before adding the vodka. That last one almost caught me out!
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