Quince Syrup from Shells and Cores

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Drinks
Cuisine European
Servings (Default: 1)

Ingredients

  • 1 kg quince (s) - leftovers, only shells and cores
  • 750 ml white wine, dry
  • 2 liters apple juice
  • 1.2 kg sugar
  • 1 teaspoon salt
Quince Syrup from Shells and Cores
Quince Syrup from Shells and Cores

Instructions

  1. Put all ingredients in a large saucepan and bring to the boil.
  2. Min. Let simmer on a low heat for 30 minutes, better an hour. Finally, increase the heat so that the syrup is really boiling hot.
  3. Strain and immediately fill into bottles with twist-off caps. Let cool down standing on the lid.

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