How to Get Recipe: Iris's Quince Liqueur | Dying Light The Beast

Let's create a delicious Iris's Quince Liqueur family recipe!

1. Prepare the 2.2 lbs of ripe and yellow quince by thoroughly washing, peeling, and cutting it.

2. Place the quince in a large jar, cover with sugar, seal it tightly, and bring it to a cool place.

3. Shake this jar daily for three to five days until it releases a yellow syrup.

4. Add some kick to the drink by pouring the 95% alcohol, a cinnamon stick, a few cloves, and two tablespoons of the special honey. Then, seal the jar again.

5. Now we will wait for about five weeks or longer. When it's finally done, strain it through cheesecloth until it's clear, bottle it, and label it. Just remember to drink responsibly!

Iris's Quince Liqueur

Honey,
I think you were the one who asked me recently for my quince liqueur recipe, which Dad used to love. I'm leaving it here for you to enjoy, because my memory is always a bit iffy, Sometimes I forget what I wanted to write. I'm in the hospital, but it's probably only for a short while. The doctors are saying something about my head, but I don't feel bad at all, I just sometimes forget where I put my glasses. Anyway, back to the point, or I'll ramble on again.

Shopping list:
- About 2.2 pounds of quince (the yellow, ripe kind, the kind I always picked up at the market).
- Half a liter of strong alcohol-95%, I recon.
- 300 grams of sugar. Or a little more, because that husband of yours seems to prefer it sweeter.
- A cinnamon stick.
- A few cloves—four, maybe five.
- Two tablespoons of honey. But only the kind from that beekeeper Dad always bought from. Forgot his name, but it should be in those grocery store papers.

Recipe:
1. Wash the quinces thoroughly, preferably in cold water. I would always rinse them under running water afterwards to make sure there's no sand.
2. Peel the skin and cut out the pits. Just be careful with your fingers! Use that white knife from the drawer; it's the best for this.
3. Cut into quarters, or even smaller pieces, whichever is more convenient for you.
4. Pour the quinces into a large jar - there should be a whole carton of liqueur jars in the basement. Dad always kept them there. Cover with sugar, mix well, and seal tightly. Let it sit in a cool place for a few days, three to five. I always brought it to the basement. Shake the jar daily to mix everything well.
5. Once the quince has released its juice (it will turn into a yellow syrup), add the spirit, cinnamon, cloves, and honey. Seal the jar again.
6. Let it macerate for about five weeks. I sometimes forgot and let it sit longer, but it didn't do anything bad.
Then just strain it through cheesecloth until it's clear - that's how I always did it. Pour into bottles and label them so you know what it's in.
In case I forgot something, ask Amelia; she might remember it better. Or look through my old notes in the kitchen. I think you'll find something there too.

Lots of love,
Mom

Enter the Nate Market Dark Zone and head to the second floor.