Quince tincture at home. Quince tincture on vodka

Quince is not only a tasty fruit, it also has many nutrients that will help in the proper functioning of the body.

Quince has many nutritional and mineral properties that are very good for our body. It is worth adding quince to your menu. This little fruit can be used for many different recipes. With quince you can make a cake, jam or syrup.

Quince fruits contain many vitamins, for example:

• Vitamin C,
• B group vitamins.

100 g of this fruit contains:

• Energy value - 57 kcal
• Protein - 0.40 g
• Fats - 0.10 g
• Carbohydrates - 15.30 g
• Fiber - 1.9 g

This traditional alcoholic drink will certainly appeal to those of you who love a distinctive, tart taste.

Ingredients:

• kilogram of quince
• kilogram of sugar
• 0.5 liters of vodka
• 0.5 liters of alcohol

Cooking:

1. Thoroughly wash quince fruits, dry them, cut into pieces and clean from seed nests. Put them in a jar and cover with sugar. Cover with a cloth and leave for 2 weeks.
2. After this time, pour the prepared syrup into a separate container and mix with alcohol. Close tightly, leave for 2 months, then strain and bottle.
3. Pour the remaining fruit with vodka and strain after about 3 weeks. Combine two tinctures.

Quince tincture with honey

If you are not a fan of tart flavors, be sure to add some honey. It will soften the taste of the whole tincture and make it sweeter.

Ingredients:

• 1 kg ripe quince
• 1 cup of sugar
• 1/2 liter of vodka
• 4 tablespoons runny honey
• zest of 1/2 orange and juice

Cooking:

1. Wash the fruit and cut out the seed nests. Put in a jar and pour in alcohol.
2. Keep it like this for 2-3 weeks. After this time, drain the extract and set aside.
3. Mix quince with sugar, close the jar and place it in a warm place for a week until the sugar dissolves. Stir the contents of the jar every day.
4. Drain the syrup and mix with the extract, add honey, zest and orange juice, set aside for 2 weeks.

Quince and lemon tincture

The combination of sour taste of quince and sour lemon is a proven duet. The tincture will be a great addition to meat or other dry foods.

Ingredients:

• 1 kg quince
• 1 liter of vodka
• 50 g sugar
• 1 lemon

Cooking:

1. Wash the quince, clean and remove the seed nests. Then cut into cubes.
2. Boil a glass of water and add sugar to it. Mix and add lemon juice and grate the zest on a fine grater.
3. Put pieces of quince to the boiling syrup and cook over low heat for 5 minutes. After complete cooling, pour in the vodka, strain into a glass jar and leave for a month. After a month, pour into bottles and close them tightly.

Quince and ginger tincture

Ginger has warming properties, so it's worth adding it to quince if it's autumn or winter. In addition, its aroma will certainly complement the entire drink.

Ingredients:

• 1 kg quince fruit
• liter of 70% alcohol
• 1/2 kg sugar
• ginger

Cooking:

1. Wash the fruit, peel and cut into small pieces.
2. Transfer them to a tall jar, fill with alcohol and add chopped ginger. Cover and leave for 14 days. After this time, pour the alcohol into another bowl and pour the sugar into the fruit. Leave for 3-4 days, shaking every day until the sugar absorbs the alcohol remaining in the fruit and dissolves in it.
3. Strain the syrup, mix with alcohol and leave for several months.

Quince is a fragrant and healthy fruit, which in ancient times was revered on the shores of the Mediterranean Sea as a symbol of love and fertility. Drinks from this product have a wide range of useful substances, vitamins and elements that help strengthen the immune system and the health of the body as a whole.

How to prepare quince tincture at home? Can I buy the finished product in the store?

Drinks from quince fruits have a pleasant sweet and slightly tart taste. The aftertaste has gentle sour notes. In no case do not skimp on good alcohol when you cook, so as not to spoil the final product.

traditional recipe

Making a delicious drink at home is not difficult, the only thing you need is patience. A truly delicious drink is obtained if it is given a good brew. By sweetness, it can be compared with.

Ingredients

Did you know? The alcoholic basis of the drink can be any high-quality alcohol: vodka, alcohol and purified moonshine. Good alcohol is the guarantee of a mild taste, whatever you cook. But real professionals recommend using "chacha" and other alcohol belonging to the class.

Cooking method

1. First you need to put in order the fruits. Rinse and wipe thoroughly so that no hairs remain on the surface. The peel must be cut off and the seeds removed.
2. Peeled fruits should be cut into small slices or grated.
3. Then everything should be put in a three-liter jar, covered with sugar and add vodka.
4. The container must be tightly closed and sent to infuse in a dark, cool place for at least a month and a half.
5. The first two weeks, the jar should be shaken once every two days, gradually increasing the break to seven days.
6. The resulting product should be filtered through cheesecloth or a dense filter twice. Then squeeze the pulp into the filtered liquid.
7. Now you can add citric acid and vanillin.
8. Pour into a clean container, and then, tightly closed, send for another two months in a dark, cold place.
9. The drink should be filtered when a precipitate appears, and only after clarification is it finally poured into the bottle. Many send the liqueur to ripen for another two months, and some use it right away.

Recipe for quince and ginger liqueur

Ginger root adds a spicy and savory note. Therefore, the drink is suitable for those who love a burning aftertaste or have tried "ginger tincture".

Ingredients

Important! If you decide to use fructose or honey instead of sugar, they should be taken a third less. For example, 450 g of sugar is indicated, which means fructose should be 300 g.

Cooking method

1. For cooking, we clean the fruits of everything superfluous, including the core.
2. Cut the peeled pulp and cut into slices of 2 cm each.
3. Ginger root is also cut into 4 cm pieces.
4. Sliced ​​fruits and ginger must be put in a jar, and then add sugar.
5. Then tightly close the container with a lid and shake well several times.
6. Now it should be placed in any bright place, you can on the windowsill. Leave it like this for several days, shaking 3 times a day.
7. Pour vodka into the fruit mixture that has started juice and mix thoroughly.
8. Next, cork the jar again and send it to a warm place for a month, away from the sun. The temperature should be room temperature. The infused product must be shaken every two days.
9. Homemade liqueur is almost ready. It remains only to filter several times, squeeze out the pulp and pour into a bottle. You can additionally hold in the refrigerator to stabilize the taste.

Recipe for quince liqueur on alcohol

Quince ratafia differs in that undiluted high-grade alcohol is used for preparation. The taste and aroma of the drink are rich and spicy thanks to the spices in the composition.

Ingredients

Did you know? To prepare homemade alcohol, you can take any variety of quince: plain, pear, nutmeg or Japanese. Preferably Japanese, as it has the most expressive flavor.

Cooking method

1. Fruits should be washed well, peeled and grated.
2. Send the resulting pulp to a jar and sprinkle with sugar. Shake it well several times.
3. Leave the container for three days in a dark, warm place so that the juice stands out.
4. Then add spices and alcohol to the jar of juice, close tightly and shake vigorously.
5. Place the container in its original place and shake every 5 days.
6. After two months, the drink must be filtered and clarified.
7. Then pour the liquid into a bottle and send it to the refrigerator or basement for at least six months.

Recipe for tincture of quince on moonshine

For those who love alcohol with "character", this particular recipe will be to your taste. Spices and moonshine in the composition make it spicy and spicy.

Ingredients

Important! Fruits for making homemade alcohol must be taken when they are fully ripe. Also, make sure that they do not have rot, mold and other flaws that can spoil the final product.

Cooking method

1. For cooking, you should do a few things - carefully clean the fruits, chop them finely, grind the spices and grate the ginger root.
2. All ingredients must be mixed, covered with sugar and placed in a jar.
3. Next, add moonshine and, closing the lid, shake well. To get an even more delicious tincture, you can insist moonshine on quince.
4. Put the spice mixture in a cool place for two months.
5. Then the tincture must be filtered through cheesecloth.
6. The resulting liquid can be bottled and enjoy the taste.

Recipe for tincture of quince on cognac

If you want to try something sophisticated and interesting, this cooking method is the best. “Cognac tincture” is a noble drink that many will appreciate.

Ingredients

Cooking method

1. To prepare, carefully clean the fruits, finely chop and place in a jar.
2. Pour sugar and spices, and then mix.
3. Now you should pour everything with cognac, tightly cover with a lid and leave to "rest" for forty days. The storage place should be dark, but the temperature should be maintained at room temperature.
4. When the time expires, the drink must be filtered through cotton wool or gauze at least twice.
5. The liquid can be poured into a bottle and drink immediately or put in the refrigerator for a couple of days. Then the taste of the tincture will be even more refined and pleasant.

Video recipe for quince tincture on chacha

This method is perfect for those who make homemade chacha. Preparation does not take much time, and the result is impressive with a pleasant taste.

Is it on sale

On the shelves of stores, this tincture is extremely rare. Although if you are in Poland, you will surely meet her there. This rarity can be ordered on the Internet, although there is a nuance here - it is supplied by a limited number of sites, so you have to fork out for delivery.

Soplica Pigwowa. Polish quince tincture, which is most often found on sites selling alcohol. It costs between 4-5 dollars. But, despite such a small cost, it tastes good. Made from natural quince extract, the tincture is additionally aged in oak barrels, which gives it a light woody aftertaste. The strength of the drink is 30 °.

Now you can please your guests and family with incredibly fragrant drinks made from sunny fruits. The cooking recipes are simple, and despite the fact that they will be infused for a long time, the impressions received during the tasting are worth it. Have you ever tried quince alcohol? What are your impressions? And if you cook yourself, then be sure to share the recipe in the comments.

The Japanese quince is a small fruit that grows on large trees. The height of the tree can be up to 5 meters. Outwardly, the quince is similar to the yellow apple familiar to all of us. Quince can only be consumed fried or baked with added sugar. In its raw form, it is inedible. Quince is mainly used as a basis for the preparation of various tinctures. Thanks to the use of this fruit, the prepared infusion acquires a unique taste, while saturating the drink with healing vitamins.

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Useful properties of Japanese quince

This fruit is a real find of vitamins and minerals. What exactly is good about Japanese quince? What effects does it have on the body?

• Has anti-inflammatory action. The fruit contains ascorbic acid. Quince can reduce fever, has an antipyretic effect.
• Improves intestinal peristalsis. The fruit itself and the infusion from it helps to remove fecal stones from the human body. Helps prevent all sorts of processes that occur inflammation that may appear in the gastrointestinal tract.
• Helps in strengthening the nervous system.
• The fruit of the Japanese quince tree is recommended for people with diabetes and those who are overweight, which qualifies as obese. Helps normalize hormonal balance.
• An infusion of Japanese quince fruits and the fruit itself help to improve the functioning of the circulatory system and the work of the heart.
• It is used to treat a variety of lung diseases.

Homeland of ratafia (tinctures from quince)

Ratafia or Japanese quince infusion was undeservedly forgotten for a long time. Today the word "ratafia" can be heard only from communication among winemakers. Just 200 years ago, ratafia was known and loved by almost everyone who belonged to certain segments of the population. Despite the fact that the drink was strong enough, it was intended mainly for women.

Italy is considered the birthplace of ratafia. For the first time they began to treat her at wedding ceremonies.

In Russia, ratafia found its circle of lovers among people of noble origin. Unfortunately, 2 centuries ago, ratafia gradually began to disappear from shops selling wine and tinctures. It began to disappear due to the inability to produce pure alcohol, which is the basis of ratafia. At that time, moonshine still did not exist.

The second reason for the disappearance is its minimal compatibility and compatibility with Russian cuisine. Unfortunately, ratafia had a sweet taste, and the Russian cuisine of the nobility often contained dishes with a high content of salt and spice in abundance.

Initially, ratafia was made from cherry kernels, walnuts and almonds. A little while later, fruit pulp was added to the tincture.

On an industrial scale, in addition to a mixture of alcohol and sugar, various flavors can be added to ratafia. The most appreciated drink, which is prepared exclusively from natural ingredients.

Today, quite a lot of recipes are known for how to cook quince infusion at home. Fortunately, despite the long absence of this drink on the shelves of wine shops, classic recipe:

1. You will need 300 grams of Japanese quince (you need well-ripened fruit).
2. Peel the fruit from the peel, cut out the seeds and the place where they are located.
3. The pulp that turned out, grate and get into a deep bowl.
4. Place the bowl in a dry, draft-free place for about 24 hours. This is necessary in order for the juice to stand out.
5. After a day, squeeze the resulting juice from the pulp (you can use a sieve for this).
6. Pour 1 cup of granulated sugar into the juice. Mix well.
7. Next, you need to pour 1.5 liters of pure alcohol.
8. Put 3 cloves and 0.5 teaspoon of ground nutmeg.
9. Pour the prepared mixture into the prepared container (bottle). Try to seal the neck tightly with a cork.
10. Next, the bottle with tincture must be placed in a warm and dry place for approximately 1 month.

After a month, the drink must be filtered from the pulp and sediment and can be poured into specially prepared clean bottles. Ready quince tincture is stored in a cool and dry place.

How to make quince tincture with vodka

To prepare Japanese quince tincture using vodka, you need to take only ripe fruits that have a strong aroma.

1. Take 500 grams of very ripe fruit.
2. Rinse thoroughly under running water. Remove the entire peel. The pulp must be crushed with a grater.
3. Transfer the resulting crushed pulp into a deep bowl and pour 2 glasses of vodka.
4. Seal the bowl with a lid as tightly as possible and place for 3 weeks in a cool and dry place.
5. After 21 days, you can get the tincture. During this time, it may change color to a darker one.
6. Pour about 150 grams of granulated sugar. Seal container tightly, shake well.
7. Place the container in a cold place (a refrigerator is ideal for this).
8. After 1 week, you can strain it and add 1.5 tablespoons of vanillin for flavor.

Quince liqueur recipe

Quince liqueur is very easy to prepare. You will need 1.5 kilograms of quince. The fruits must be crushed with a grater and transferred to a saucepan. Add 2 cups of water and place over medium heat. Cook until the flesh is completely soft. As soon as the crushed fruits become soft, the liquid can be filtered (use cheesecloth for this). Add 2 liters of vodka, 2 kilograms of granulated sugar, 2 cinnamon sticks and 10 cloves to the liquid. Now the mixture can be poured into pre-prepared containers and moved to a warm place for a month and a half. After 6 weeks, the resulting infusion must be separated from the pulp with gauze.

Infusion of quince fruits according to a Caucasian recipe

This drink has a very interesting taste. Take 0.5 kilograms of ripe fruit. Wash them well, remove all the skin and chop with a grater. Pour 800 ml of chacha, cork well and put it in a pantry, where there are no drafts. After 21 days, 1 cup of granulated sugar is added to the drink and stirred well. Put the mixture in the pantry, where it is warm. After 7 days, the drink can be poured through a sieve or gauze cut directly into the bottles. The drink is suitable for smoked meats, fatty meat dishes, fruits.

Danger of tincture

A drink made from ripe quince fruits goes well with almost all dishes that are in Russian cuisine. However, you should not think that it is useful, you can drink it as much as you want (and it is very tasty and pleasant). Remember that you can not forget about the measure. If you abuse the tincture of quince, a person may refuse legs. Consciousness will be clear, but the person will not be able to move.

Japanese quince is a wonderful fruit that came to us from the land of the rising sun. However, when drinking a wonderful, tasty drink that contains alcohol, you should not forget about the measure.

The Japanese quince is a small fruit that grows on tall trees up to five meters high. In appearance, it is very similar to an ordinary yellow apple. The main feature of this fruit is that it cannot be consumed raw, but can only be fried with sugar. It is also an excellent base for various kinds of tinctures. Japanese quince gives them an extraordinary taste and fills them with all the necessary minerals and vitamins.

Healing qualities of Japanese fruit

As mentioned above, Japanese quince is a real healing well. So, what are the magical properties of this unusual fruit?

Homeland and history of ratafia

The original ratafia recipe turned out to be undeservedly forgotten by our contemporaries. The name of this drink can be heard only in the conversations of winemakers. However, only two centuries ago, ratafia was very popular among the upper class. The drink, despite its strong strength, was intended primarily for the weak half of humanity.

The roots of ratafia are found in Italy. It was here that it was first used at weddings.
In Russia, ratafia was especially popular among the nobility. But at the beginning of the century before last, the drink gradually began to disappear from the shelves of wineries. The reason for this was the rather complicated technology of its production. The basis of ratafia is pure alcohol, which was obtained by distillation of mash. Due to the lack of a moonshine at that time, this process was very laborious.
The second reason why ratafia left the Russian markets was its poor compatibility with the main products of our national cuisine. The everyday menu of any Russian nobleman could not do without spicy and salty dishes, with which? sweet vodka? matched badly.

For many centuries, the kernels of cherries, walnuts, and almonds served as the basis for ratafia. After some time, fruit pulp began to be used as a raw material for the production of the drink.
Ratafia used in industry, as a rule, are a mixture of sugar and alcohol with the addition of various flavors. But connoisseurs of real taste prefer to buy a drink made from natural ingredients.

Today, there are many options for preparing Japanese quince tincture. Despite the fact that ratafia fell into disuse after the 19th century, its classic recipe has survived to this day.
First you need to clean 300 gr. ripe Japanese quince, peeled, core removed and the remaining flesh grated. The resulting gruel should be put in a deep plate and placed for a day in a cool place to extract juice.

A day later, it is necessary to squeeze the juice from the softened pulp with a sieve, pour one glass of sugar into it and mix well. Pour 1.5 liters of alcohol into the resulting mixture, add a pinch of nutmeg and 3 petals of cloves.

The finished ratafia must be poured into a pre-prepared bottle, carefully close the neck with a cork or cotton wool and put in heat for exactly a month. After the specified period, the drink must be filtered and bottled. Store tincture on quince should be in a dry and cool place.

Quince tincture on vodka

The success of this recipe depends entirely on the fruits used in the cooking process. Preference should be given only to ripe quince with a strong aroma.

To prepare the tincture, we need half a kilogram of fruit, which should be washed, peeled and grated. The resulting slurry must be transferred to a deep container and pour 2 tbsp. vodka. Then you should tightly close the liquid with a lid and put it away for three weeks in a cold place. After the specified period, you need to get a darkened tincture from Japanese quince, pour 150 gr. Sahara.
Then tightly close the container again and, after shaking it well, put it in the refrigerator for a week. After a week, the resulting tincture on Japanese quince should be filtered and a pinch of vanillin added.

Quince liqueur

This Japanese quince drink is quite easy to prepare.

1.5 kg of quince must be grated, put in a saucepan, pour 2 tbsp. water, put on medium heat and cook until soft. Then it is necessary to strain the liquid through cheesecloth and add 2 liters of vodka, 2 kg of sugar, 2 pieces of cinnamon and 10 petals of cloves to it. The resulting liquor should be bottled and kept for 6 weeks in a warm place. After the specified period, the Japanese quince drink must be filtered again.

Caucasian tincture on quince

This drink has a very refined taste. To prepare it, you will need 0.5 kg of ripe quince fruits, which should be washed and grated. The resulting slurry should be transferred to a deep dense container and pour 800 ml of distilled chacha. Then you need to close the tincture on quince with a lid and put it in a warm place. Three weeks later, add 1 tbsp. sugar and mix well. After that, the container should be removed for another week. Ready Caucasian tincture on Japanese quince must be filtered through cheesecloth and bottled. Such a drink will be a great addition to fatty meat dishes, smoked meats and fruits.

japanese karinshu recipe

In the homeland of sakura, there are a huge number of recipes for alcoholic drinks prepared using quince fruits. One of the most popular is the so-called Japanese Karinshu. This drink is easy to prepare, you can even make it at home.
For this quince tincture, we will also need alcohol. As the last one, it is better to use real Japanese sake vodka. 300 gr. fruits need to be grated and pour 1.8 liters of Japanese vodka. In the resulting mixture, pour 1 tbsp. Sahara. Then the container with the liquid should be tightly closed with a lid and put in a cool place for six months. After the specified period, the alcoholic drink must be filtered and bottled.

A spoon of tar

Quince tinctures are perfect for almost all dishes of the Russian table. Best of all, this alcoholic drink is combined with fruits and cheeses. Before serving, the quince tincture must be cooled.

However, do not forget about the precautions. Japanese quince has a huge amount of healing properties. But excessive consumption of alcoholic beverages derived from this amazing fruit can produce adverse effects on the body. A person can instantly lose their legs. At the same time, consciousness will continue to remain clear.

Japanese quince? a wonderful gift presented to us by the land of the rising sun. Tinctures from this fragrant fruit can bring great benefits to the human body. Enjoy wonderful drinks made from quince fruit. But do not forget that in the use of alcohol you must first of all know the measure.

What do you know about quince? For sure, most of you know that it is impossible to eat these incredibly fragrant fruits in their pure form - too sour, tart, hard. Many of you, for sure, prepared jams, compotes, desserts, and maybe even meat or poultry dishes from it. A rare enthusiast thought about making an alcoholic drink from this strange fruit. And only experienced moonshiners know firsthand that tinctures, liquors and liqueurs from quince are miraculously good!