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"For everyone who has an abundance of quince in their yard, try this excellent recipe for quince liqueur. I make it every year and give it as gifts for Christmas. It usually makes about 6 small bottles."
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Ingredients11 d 20 m servings 186 cals
Original recipe yields 30 servings
- Rub quince with a kitchen towel really well until skin is smooth. Cut unpeeled quince into small cubes.
- Peel lemon zest into spirals with a thin peeler. Squeeze lemons and measure 3/4 cup 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 window sill for 4 weeks, shaking occasionally.
- Line a sieve with a damp cheese cloth and strain liquid. Use a wooden spoon to press as much liquid out of quince pieces as possible. Pour strained quince liqueur into sterilized bottles and seal. Allow to mature for 6 weeks in a cool place.
- Cook's Notes:
- It is important to rub quince well with a paper towel to get all the prickly hair off and then to wash them really well, ideally a few times.
- During the 6-week curing period, some residue will settle on the bottom of the bottles. You can drink the quince liqueur with the residue or strain it again through a fine-mesh cheese cloth if you want to give the liqueur as a gift.
- Make sure you use organic lemons in this recipe.
Per Serving: 186 calories; 0.1 g fat; 20.6 g carbohydrates; 0.2 g protein; 0 mg cholesterol; 2 mg sodium. Full nutrition