Chilean licor de membrillo is a no-waste liqueur made by boiling the peels, seeds, and cores left over from quince jelly, straining the juice, cooking it with sugar into a syrup, and mixing it with aguardiente. It takes 20 minutes of preparation plus 60 minutes of cooking and makes 6 servings.
It combines the sweetness and perfume of quince with the strength of aguardiente, and is enjoyed as an aperitif or in cocktails.
How to Make Chilean Quince Liqueur?
Using the peels, seeds, and cores from making quince jelly, you get an aromatic, flavorful liqueur in little time. The leftovers are simmered, the liquid is sweetened and reduced, and the spirit is added once it cools.
Nutritional Information
Each serving of homemade quince liqueur contains approximately 310 kcal, 0 g of protein, 0 g of fat, 0 mg of cholesterol, 50 g of carbohydrates, 50 g of sugars, and 0 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Licor de Membrillo Recipe
Preparation: 20 minutes
Cooking: 60 minutes
Servings: 6
Ingredients
- 500 g (1.1 lb) of quince leftovers (peels, seeds, and cores)
- 400 ml (1 2/3 cups) of aguardiente
- 500 g (2 1/2 cups) of white sugar
- Water
Instructions
- Place the peels and cores left over from the quince jelly in a large pot and cover with water to a couple of centimeters above them. Bring to a boil over high heat, lower to medium heat, and cook for 30 minutes. Remove from the heat and let cool.
- Strain the liquid through a fine sieve and return it to the pot. Add the sugar, stir until dissolved, and boil for 30 minutes, skimming the surface as it cooks. Turn off the heat and let cool for 20 minutes.
- Add the aguardiente and mix well. Pour the liqueur into sterilized bottles or jars, let it cool completely at room temperature, and enjoy it as an aperitif or in cocktails.
Additional Tips
Add spices
A cinnamon stick or 3 cloves during the cooking gives the liqueur a warm, spiced note. Remove them before adding the aguardiente.
Soften the strength
If the aguardiente is very strong, dilute it slightly with 50 to 100 ml of boiled and cooled water before mixing.
Save your leftovers
Freeze quince peels and cores from jam or jelly making until you have enough for a batch.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Aguardiente | Pisco, vodka, or white rum | 1:1 | Changes the final flavor |
| White sugar | Brown sugar | 1:1 | Darker, caramel notes |
| Quince leftovers | Chopped whole quinces | 1:1 | More fruit flavor |
| Plain | With cinnamon and cloves | 1 stick + 3 cloves | Spiced |
Frequently Asked Questions (FAQs)
1. Can I use another spirit?
Yes, vodka, pisco, or white rum work. The final flavor will change depending on the alcohol.
2. Do the bottles need to be sterilized?
Sterilizing the bottles or jars helps the liqueur keep longer and prevents bacteria or mold.
3. How long does it keep?
Well stored, it keeps for 6 months to a year without losing its flavor.
4. What if it is too strong?
Dilute it little by little with boiled and cooled water until it suits your taste.
What Is Licor de Membrillo?
Licor de membrillo is a homemade Chilean quince liqueur made from the leftovers of quince preserves, sweetened and fortified with aguardiente.
A No-Waste Recipe
This liqueur uses peels and cores from quince jelly, which itself uses leftovers from dulce de membrillo, so one quince harvest becomes three different preserves.
Did You Know?
Quinces are very high in pectin, which is why their peels and cores are so useful for jellies and give this liqueur a rich, rounded body.
