Rub the quince well with a cloth, then cut the whole fruit into small pieces and finely chop in a blender or food processor.
Put the mixture in a sturdy cloth and squeeze out thoroughly. It should make about 0.5 liters of juice. You can get larger quantities in the wine press.
Mix the quince juice with the sugar, cinnamon and cloves in a porcelain or glass bowl (jug) and place in the refrigerator for about 24 hours.
The next day remove the cinnamon and cloves from the juice, mix it with the alcohol and pour it into a sealable glass. Let the mixture stand in a bright, warm place (e.g. window sill) for 3-4 weeks. Shake occasionally. I fill in soda bottles.
Fill the finished liqueur through a filter bag into hot-rinsed bottles. Close the bottles tightly.
Ingredients for 4 bottles of approx. 0.25 l each.
Tip: Scheduled for autumn, it will be ready on time for Christmas!
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