Cointreau

Quince liqueur

• 1/2 LITER ALCOHOL (95°)
• 1 ORANGE
• 10 CLOVES
• 200 GRAM SUGAR

• 2 QUINCES, with peel, cut in strips
• 1/2 LITER ALCOHOL (95°)
• 200 GRAM SUGAR

Scrub the orange clean and stick the cloves in the peel. Pour the alcohol into a big pot and hang the orange just above the surface (see picture). Close the pot and leave it for 2 weeks. Dissolve the sugar in 2 cups of boiling water. Allow this syrup to cool down and mix it with the alcohol. Put the liqueur in a bottle and leave it for another week before serving.

You can use Cointreau in drinks like café orange or in cocktails like Cosmopolitan and Singapore Sling. You can also use this liqueur in truffles.

Put the quince strips and the alcohol in a bottle and store it in a dark place; shake once per day. After two weeks, strain the fluid. Dissolve the sugar in 2 cups of boiling water. Allow this to cool down and mix it with the alcohol. If the alcohol is not clear enough, you can filter it by using a coffee filter and 4 crumbled tablets of Norit. Keep filtering and changing the coffee filters until the fluid is completely clear. If you do not have access to strong alcohol, you can use vodka. In that case, try to dissolve the sugar in just a little water, otherwise you end up with quince lemonade.

For more recipes with quinces, see also quince pie, quince jam and baked quinces.