Having put quinces through their baking paces (adding them to crumbles or baking them with honey) I wanted to see how else I could use them. Steeping them with gin seemed like a logical step; the unique flavour of quince I thought would work really well, and it does. I set about making some quince gin and I made a little film about it too. It’s the first film I’ve made and I have a new YouTube channel too, check it out below!
I love the light golden colour that the finished gin has and the delicious, almost tropical taste, the quince gives. This is just the tipple for cold, dark nights with your thickest slippers and a cosy blanket.
Top Tips
I added less sugar to this gin mix than I would for making sloe gin because the quinces add a little more sweetness. The quinces near the top do start to go brown if they are exposed to the air but I don’t think it affected the taste at all.
This quince gin makes a delicious cocktail when mixed with lime and thyme!
Variations
If you felt so inclined, you could use the gin soaked quinces in a crumble, or you could cook the whole lot down together, puree it and keep it in the freezer to add to various puddings as and when you wanted.
I haven’t tried making an apple or pear version, I think the fruits would break down too much, but if you try it do let me know!
Use some delicious quinces to make a fantastic golden gin with a wonderful flavour.
Quince Gin
Equipment
- 2l sterilised jar
Ingredients
- 750 g quinces scrubbed if they are the fluffy kind
- 250 g sugar
- 1.5 l gin
Instructions
- Start by quartering the quinces and remove the cores. Put the quince quarters into a sterilised jar.
- Add the sugar to the jar then top up with the gin.
- Give everything a mix together then leave to steep in a dark place for around two weeks.
- Strain the gin into another sterilised container and enjoy with tonic.
Notes
Pin my Quince Gin recipe for later!
this is really easy , the film is so useful! i am heading over to youtube to subscribe now.
A very different and creative use of this Fall fruit! I love the idea of using soaked fruit for a crumble.
I have never baked/cooked or anything quince before. I am sold on this whole gin idea, looks so amazing!
What a totally cool idea… if only I could get quinces here! I know they are grown – I just have only seen them at the market once.
What a great idea for when you have an abundance of fruit!
What a cool idea! I can’t say I’ve ever had quince gin…or even heard of it…but I’m dying to try that in a gin + tonic now. Sounds awesome! 🙂
I never knew what to do with quince before and tried it pickled and it was fabulous! I think this sounds like a wonderful idea!
I have never made anything like this. So delicious as a digestive after dinner! I love quince!
This is really interesting. I’ve never cooked with quince at all. This idea of making quince gin is so creative.
A fabulous way to enjoy quince! I really am intrigued when the idea of baking with the gin soaked quince!
(Does the gin turn pale pink as quince do when baking? )
I thought it would go pink but it’s actually a lovely pale yellow colour. Quite delicate.
I didn’t know that gin could be flavoured with fruit like that- I thought that gin came out of a bottle and that was it! I remember once reading Walt Whitman’s poem ‘O Captain! My Captain!’ and tears rolled down my cheek. I believe that gin is a depressant, but I think your recipe might add a little more joy to this beverage!
I meant to say that I was reading Whitman’s poem out loud while drinking gin …
Gin is such good stuff, isn’t it? Great flavor. Bet quince gin is wonderful — may need to make a batch. Thanks!
get outta town….what a great idea. i want some now.
I hadnt seen this website and I made quince vodka last year! I’ve still got a little drop left and it’s delicious – although I did have to sweeten it quite a bit as the quinces I used were a small round variety and very sour! I’m going to try the gin this year as I imagine the quince will compliment the juniper and herbal flavours of the gin nicely in a G’n’T! ?
Do let me know how you get on and what you think!
What size jar do you recommend for these quantities?
I used a two litre jar for this recipe, if you use a slightly larger or smaller jar then you can adjust the sugar and gin as needed.
I’ve just made this and it’s lovely. I know it won’t last long as we will drink it, but if I didn’t drink it all how long would it last?
So pleased you’ve made it and love it! When I make it I’ve kept it for around a month or so and it’s been fine.
Can you add the sugar at the end? I had some quince I cut up and threw into vodka, like I do with raspberries (no sugar) It’s been in there 2 weeks and I just found this recipe lol!
Hi Shawn. I can’t see why you couldn’t add it at the end as you can then adjust it to suit your taste much more. I hope you enjoy it!
Hi do you use the Quince straight from the tree or do you wait until it is soft.
Hi Marilyn, I use it straight from the tree when they are smelling lovely and fragrant.
Great quick recipe, getting old now and want to make sure I’m still here to drink it
Haha! Thanks Roy, you don’t need to leave the quince gin for too long before you can have a taste.
Going to try making it with light brown fine sugar. Neighbours tree is loaded with really big furry quince
That sounds like a good idea to me Roy! Let me know how it turns out!
Using vodka and hoping the brown sugar should add a bit of caramel flavour . Quince, caramel and vodka sounds good to me. Will let you know in a few weeks if sober
That does sound good Roy! Can’t wait to hear how it turns out.
Thanks for this recipe – I have come across a free source of quinces. I have made one batch as you described but wonder if it can be made with the fruit and not add the sugar? The flavoured gins that are becoming more and more popular in the UK are straight gin with just the flavour infused? Would this work? Im guessing the gin will keep the fruit ok so is it possible to not use sugar?
It would certainly be worth a try, or using less sugar for a batch and seeing how it turns out.
Hi, Jo be made this and it’s lovely! Just wondering if there’s anything you can do with the fruit afterwards? It seems a shame to waste it.
Thanks Lisa. I haven’t tried using the fruit afterwards but I would think it definitely needs cooking. Perhaps stewing it and using it in a dessert would be a good place to start.
DO NOT sterilise the jar by pouring boiling water over it. I made this today and used the clip-top jar I’ve used for years for making limoncello and nocino. Have never sterilised it as I figured the vodka/grappa would do that job fine.
The jar smashed spectacularly sending boiling water and pieces of glass all over the kitchen. Lesson learned. I had to use two smaller jars so hopefully got the ratios right. I’ve sterilised preserving jars with boiling water before and never had a mishap so maybe this one had a flaw.
Anyway, I’m looking forward to trying it out in a few weeks. Our quine tree has been very generous this year so it was good to find another way of using them.
Thanks Jo. I have heard of some jars smashing too, but it hasn’t happened to me. There are a few different ways to sterilise jars so whichever works best for you! Can’t wait to hear what you think of the gin!
Carolyn,
I make a lot of fruit with alcohol and have made a guince gin on a number of occasions and subject to the fruit colour, vary to provide a nice looking drink.
This year have also made a rafiti and my usual wine in quantity and will add a small quantity of butterfly tea, ( blue coloured) to see how it comes out.
Stan,
Tasmania,
Australia
Love the sound of all of those Stan – I know what you mean about the colour quince gin can sometimes go!