Here’s Barbara Ghazarian’s recipe for quince vinegar. She was kind enough to let me reprint this from her amazing quince cookbook, Simply Quince. I met her last year at the local fruit show. Her book is completely awesome.
This is my second year making quince vinegar. It’s easy and delicious, especially on late summer tomatoes and roasted beets. Sadly, now that I’ve gone off sugar, I’ll probably be giving away the vinegar as holiday gifts. Oh well. Maybe I’ll try making some with honey.
4 c white wine vinegar
1 c sugar
2 to 2.5 c of peeled and grated quince
- Combine the vinegar, sugar, and quince in a medium-sized heavy-bottomed saucepan. Bring to a boil, stirring until the sugar is completely dissolved. Lower the heat to a gentle simmer and cook for 15 minutes. Make sure to provide proper ventilation to disperse the vinegar fumes.
- Turn the heat off and let stand for 30 minutes.
- Line a sieve with moistened, double-lined cheesecloth. Set the sieve over a bowl and strain the fruit-vinegar mixture. Discard the fruit and return the vinegar to the saucepan. At this stage in the process, the vinegar will be a golden-apricot color.
- Reheat and boil gently for 15 minutes. This second boil reduces the vinegar to a rich orange color and intensifies the flavor. Pour into clean, sterilized glass bottles or jars with airtight lids and store in a cool dark place or in the refrigerator. This vinegar only improves with age (MJ: I can attest to that!)