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Quince tincture is perfect for cold autumn and winter days. It not only warms up perfectly, but also - thanks to the fact that it contains much more vitamin C and B vitamins than citrus - strengthens immunity and prevents infections, although these are not its only healing properties. It will take you some time to prepare it, but you will find that it is really worth it!
Quince liqueur with spiritis one of those liqueurs that we start preparing in autumn: the end of September, October is the time when quince fruit is plentiful and you can buy it in almost every market.
Ready quince has a beautiful amber color, tastes great, and in addition, the basic recipe can be enriched with various additives, such as vanilla or cinnamon, thus obtaining a quince tincture of various flavors.
Quince tincturealso has very valuable he alth-promoting properties, so it is worth preparing a supply of it in advance to be able to enjoy it on cold days.
Quince tincture - nutritional and healing properties
Quince, and therefore quince tincture, is a valuable source of nutrients . It includes :
- vitamin C
- B vitamins
Quince tincture has a number of he alth-promoting properties:
- strengthens the immune system
- reduces cold symptoms, including dry cough
- it is worth drinking during the autumn solstice
- alleviates indigestion and other digestive ailments
- improves metabolism.
Quince tincture should not be overdoed, as it contains a lot of alcohol - a small glass a day is enough.
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Proven recipes for quince tincture
Quince tincture can be prepared in several different ways. Introducing the basicquince tincture recipe .
- 2 kg of quince fruit
- 2 kg of sugar
- 750 still mineral water
- 750 ml of spiritrectified
- quince fruit thoroughly wash, peel ( although it is not necessary) and remove the seed nests
- then cut into smaller pieces and pour into a large jar, sprinkling the next layers with sugar
- leave in a cool place for two days, shaking the jar from time to time
- on the third day the fruit should let go of the juice - then add alcohol mixed with water
- turn the jar and put it aside for two months - during this time the tincture will turn light yellow
- after two months, strain the liquid through a fine strainer and pour into bottles, then let them stand for at least two months for the quince to mature.
Quince tincture with cloves and cinnamon
- 1 kg of quince fruit
- 0.5 kg of sugar
- 0.5 liters of 95% spirit.
- 0.5 liters of vodka 40 percent
- 3 cinnamon sticks
- vanilla pod
- 7-8 carnations
- quince fruit thoroughly wash, remove the seed nests and cut into smaller pieces (they can be peeled beforehand, but it is not necessary)
- put in a large jar, occasionally sprinkling with sugar (shake at the end to mix the sugar with the quince) and set aside for five days in a cool, dark place (preferably in the fridge)
- after this time, add vodka to the jar, shake it, then add the spirit, spin it and set aside in a cool, dark place for at least a month, preferably even half a year, for the tincture to mature
- then strain and pour into scalded bottles
- the tincture is ready to drink, but you can enrich its taste with additives by putting a piece of cinnamon sticks, vanilla sticks and cloves into the bottle (the correct proportion is one clove for every 200 ml of tincture)
- bottles with tincture to which vanilla, cinnamon and cloves have been added must also stand for a while for the tincture to soak with their aroma, so put them in a dark place for a month or two - after this time, you can remove or leave the additions.
In the autumn and winter period, it is definitely worth reaching for quince syrup, which strengthens the body and supports immunity much more effectively than many dietary supplements.Probe