color.
Remove the Core and Seeds: Cut the fruit in half with a sharp knife and carefully cut out the tough, woody core and all the dark seeds.
Grate for Maximum Flavor: For the fastest and most intense flavor extraction, use a standard kitchen box grater to shred the fruit. Grating exposes more of the fruit’s surface area to the alcohol than simply chopping it into cubes.
Layer the Ingredients: Take a large, perfectly clean glass jar with a tight-fitting lid. Alternate layers of the grated quince with layers of
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