Homemade Quince Cordial
This homemade quince cordial captures the mellow flavour of autumn. Quinces are simmered with lemon and star anise, then strained into a clear, fragrant syrup that’s best served with still or sparkling water.
Ingredients
- 2 kg quinces about 10 medium
- 1.7 litres 1.7 water plus extra if topping up
- 2 lemons zest and juice
- 1 whole star anise
- caster sugar 450 g per litre of total liquid after straining
Instructions
- Wash to remove fuzz, then chop into chunks — no need to peel or core.
- Add quinces, water, lemon zest and juice, and star anise to a large pot. Bring to a boil, cover, then simmer gently for about 1 hour, until soft and fragrant. Top up with water if needed.
- Pour through a muslin-lined sieve and press firmly with a ladle or spoon to extract all the juice.
- Measure the strained liquid, add half its volume in water, and 450 g sugar per litre of total liquid. Heat gently to dissolve sugar, then boil for 5–10 minutes to slightly thicken.
- Pour hot cordial into sterilised bottles, seal tightly, and cool completely before storing.
Notes
On the colour:
That beautiful pink-gold hue develops only with time and acidity. The quinces start pale, but slow simmering and a squeeze of lemon transform the liquid into a glowing amber. Don’t rush this step — patience brings the colour. Scrubbing the quinces:
Always scrub the fuzz off before chopping. It might look harmless, but it adds bitterness and dulls the flavour if left on. A firm rub under warm water with a cloth is enough. Whole fruit vs. peeled:
There’s no need to peel or core the fruit — the skins and cores are packed with pectin, which gives the cordial its lovely body and helps it keep longer. If you prefer a lighter, cleaner taste, you can core them, but you’ll lose a little richness. Balancing sweetness:
Each batch of quinces is slightly different — some are more tart, some more floral. Taste the cordial after adding the sugar syrup; you can always adjust with a little more lemon juice or water if it’s too sweet.
That beautiful pink-gold hue develops only with time and acidity. The quinces start pale, but slow simmering and a squeeze of lemon transform the liquid into a glowing amber. Don’t rush this step — patience brings the colour. Scrubbing the quinces:
Always scrub the fuzz off before chopping. It might look harmless, but it adds bitterness and dulls the flavour if left on. A firm rub under warm water with a cloth is enough. Whole fruit vs. peeled:
There’s no need to peel or core the fruit — the skins and cores are packed with pectin, which gives the cordial its lovely body and helps it keep longer. If you prefer a lighter, cleaner taste, you can core them, but you’ll lose a little richness. Balancing sweetness:
Each batch of quinces is slightly different — some are more tart, some more floral. Taste the cordial after adding the sugar syrup; you can always adjust with a little more lemon juice or water if it’s too sweet.