Spiced Quinces

Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

You may find quinces hard to get hold of, but it is worth the effort as they look stunningly beautiful when they turn a dark reddish amber in their juice. They also taste as good as they look and are edible after one month. The flavour of quince defies definition, being part pear, apple and lemon, yet very much itself.


  • 1.5 kg/3 lb quinces
  • 175 g/6 oz/1 cup brown sugar
  • 600 ml/1 pint/2½ cups cider vinegar
  • juice and rind of 2 lemons
  • 50 g/2 oz root ginger
  • 2 cinnamon sticks
  • 2 vanilla pods/beans
  • 1 teaspoon cloves
  • 1 teaspoon sea salt


    Slice the quinces in half and core them. Melt the sugar in the vinegar and add the rest of the ingredients. Add the quinces and simmer for 30 minutes. Cool and bottle.