I chose to add 1 cup of sugar to a quart jar of quince liqueur, but as little as 1/4 cup or as much as 2 cups would work. There’s an ongoing debate over whether you should add sugar to the fruit and spirits at the beginning or the end of the process. Ned’s tried and tested speedy method combines all the ingredients at once. Having extensively tested the results, the Glut team can attest to its depth of flavour and all-round deliciousness.

Lemon Lemon based fruit liqueur recipes, why buy expensive Gin / Vodka / Brandy / Whisky flavored with Lemons when you can make your own. Sloes Sloe based fruit liqueur recipes, why buy expensive Gin / Vodka / Brandy / Whisky flavored with Sloes when you can make your own. Alternatively, refrigerate unblemished, clean, de-fluffed quince for a couple of weeks, loosely wrapped, not sealed, in a plastic bag in the salad drawer: they bruise easily so don’t pile anything on top. This inestimable elixir is the acme of simplicity to make and requires little other than patience. I make two versions, one with vodka and the other with brown rum. The vodka produces a cleaner, sharper drink. The flavour profile of the rum sits easier with the quince and produces a richer, more voluptuous tipple. You make them both the same way. Once a couple of months has gone by, strain into a sterilised bottle, discarding spent quince, and keep for another couple of months before drinking: something to cheer the dark days of late January/February!Cherries Cherry based fruit liqueur recipes, why buy expensive Gin / Vodka / Brandy / Whisky flavored with Cherries when you can make your own.

Damsons Damson based fruit liqueur recipes, why buy expensive Gin / Vodka / Brandy / Whisky flavored with Damsons when you can make your own. Sterilise a large preserving jar and grate in 2-3 unpeeled quinces until the jar is half to three-quarters full of fruit. Top the bottle up with vodka, then add a small coffee cup of normal white sugar and stir to dissolve. Everyone’s sweet tooth is different, so when it is completely dissolved, taste a little and add more sugar until it suits your taste. There’s a decanter in my larder, fluted and fancy. It glows golden amber with quince ratafia, liquid paradise. Ratafia? A fancy name for a pretty basic tincture. Rather 18th century. Old school. Very old school. My dependable (old school) Chambers Dictionary says the etymology of the word is ‘doubtful’ but possibly French. Its history is certainly confused and confusing. Chambers says it’s a flavouring essence made with essential oil of almond; a cordial or liqueur flavoured with fruit-kernels; an almond biscuit or cake.’ Rosewater is commonly cooked with quinces in the middle east, so it not only gives the quince liqueur a beautiful color but adds lovely floral notes as well. Limes Lime based fruit liqueur recipes, why buy expensive Gin / Vodka / Brandy / Whisky flavored with Limes when you can make your own.

Strawberries Strawberry based fruit liqueur recipes, why buy expensive Gin / Vodka / Brandy / Whisky flavored with Strawberries when you can make your own.

Quince fruitsare a bit sour and astringent on their own, which is one reason why they’re typically cooked into preserves with a lot of sugar.Ginger Ginger based liqueur and infusion recipes. Ginger is good for your health and gives a little heat in the winter Plums Plum based fruit liqueur recipes, why buy expensive Gin / Vodka / Brandy / Whisky flavored with Plums when you can make your own. Quince Quince based fruit liqueur recipes, why buy expensive Gin / Vodka / Brandy / Whisky flavored with Quince when you can make your own. Whisky Whisky Suppliers online that can supply wonderful and quality Whisky for your fruit liqueur recipes