Japanese Quince Liqueur

This happens to be my absolute favourite homemade liqueur. We don’t get much in the way of true quince growing in the North East of Scotland, but there are quite a lot of Japanese quince bushes to be found – they are often planted in gardens, parks and even car parks as ornamental shrubs. They can be harvested from October onwards, when the fruits have ripened to a soft yellow colour. Japanese quince bushes (Chaenomeles japonica) bear fruits which are much smaller and faffier to deal with than true quince (Cydonia oblonga). Nonetheless they are great used in jams and jellies, and can be chopped up and infused with sugar and vodka or gin to make the most incredible tangy liqueur. It is always met with surprise and delight when I bring it out for tasting at my wild drinks-based events, and has been complimented by some incredibly high profile bar tenders from around the world!

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I love to drink it as it is, but it’s also lovely in a Japanese quince royale – simply add a shot to the bottom of a champagne flute and top up with your favourite fizz!

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Ingredients

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• 80g Japanese quince (select those that have turned yellow and leave the green ones, so you know they are ripe)

• 375g (granulated or soft brown) sugar

• 750ml bottle of vodka or gin (it’s fine to use an affordable brand of spirit here)
   

Method

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1. Chop the quince roughly, and add them to a large Kilner jar, pips and all. Pour over the sugar and the gin, stir with a large wooden spoon and seal.
    

2. Store the jar in a cool dark place, gently shaking every few days until the sugar has completely dissolved.
    

3. After at least 2-3 months, strain the liqueur from the quince using a muslin cloth or jelly bag. Taste the liqueur to check for flavour and sweetness (if necessary you can add more sugar for sweetness, and more time for flavour!).
    

4. Pour the liqueur into sterilised bottles and store. If you harvest and make this in Autumn, it might even be ready to gift (and drink!) at Christmas!