Quince Liqueur for Very Patient

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Drinks
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

This liqueur can be prepared if you have to peel and core quinces for compote or cake.
Pour schnapps into a large glass vessel. Gradually add the quince shells and core. Always make sure that there is about twice as much schnapps as the core casing in the vessel, so add more schnapps if necessary.
Let it stand for about a year (!). Then filter and measure the liquid. Boil 400g sugar per liter of schnapps with 400ml water and a vanilla stick for a few minutes, then remove from the stove and stir in the schnapps. Let cool, remove the vanilla and bottle the liqueur. Leave open for 24 hours, then close. Let it rest for at least 2 months.
This liqueur tastes better the older it is.
I made my last one 7 years ago, it tastes fantastic!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.