Home · Recipes · Historical Cookbook · Vinegars, Liqueurs, and Fruit Wines

Quince Liqueur

4 servings

Ingredients

• 1 l Quince juice
• 375 g Sugar
• Brandy, fine, as much as juice and sugar combined (as needed)
• 30 g Bitter almonds, per liter of liquid
• 25 g Coriander, uncrushed, per liter of liquid

Instructions

1. Prepare 1 liter of quince juice, 375 grams of sugar, and as much fine brandy as the combined volume of the juice and sugar.
2. Also, for every 1 liter of this liquid, prepare 30 grams of bitter almonds and 25 grams of coriander.
3. Wash the quinces thoroughly, grate them, and let the pulp sit in the cellar for 24 hours.
4. Then press it through a woolen cloth, clarify the sugar, add the juice, and boil both over a gentle heat for another ¼ hour.
5. Let it cool slightly and add as much fine brandy, without adding water, as there is juice.
6. For every 1 liter, add 30 grams of bitter almonds and 25 grams of uncrushed coriander.
7. Pour everything into clean bottles or jugs and let stand in a warm place, shaking the bottles from time to time.
8. Later, filter the liqueur through blotting paper and store it in clean, dry bottles.

Modernized from a treasured 19th-century German cookbook.