Quince Vinegar

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.

Quince Vinegar

4 c white wine vinegar

1 c sugar

2 to 2.5 c of peeled and grated quince

  1. 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.
  2. Turn the heat off and let stand for 30 minutes.
  3. 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.
  4. 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!)
bottle of quince vinegar

Quince vinegar (in the background is a picture of me in France drinking a kir)


Filed under quince, Recipes

2 responses to “Quince Vinegar

  1. Yvonne

    I have made this for the first time this Autumn as I was given a most welcomed bag (two bags in fact) of quinces by a friend. It is well worth making and the resulting sweet fruitiness of the vinegar is gorgeous. I will admit to having used a rather cheap, sharp, white vinegar as that is all that was available at the time and I needed to add a fair bit more sugar than the recipe required but the end result was still good. I have about a dozen quinces left and will make another batch today with the vinegar specified which I’m sure will give a more sophisticated result. I use it all the time on salad and it is delicious. Thankyou for sharing this recipe.

  2. mjennings26

    So glad you liked it! And thanking Barbara Ghazarian again for letting me print it here. I love it on roasted beets and fall salads with chevre.

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