RECIPE

Ingredients – 400ml cider vinegar, 200g caster sugar, 5 or 6 small quinces and a few juniper berries and black peppercorns if you like them.

In a saucepan, bring the vinegar, sugar, and spices up to a simmer. Peel and core the quinces and cut them vertically into four or six (as you would a pear). Simmer them for at least fifteen minutes, certainly until they just yield to a skewer. Lift the quinces out and pack them neatly into sterilized jars then cover with the vinegar and spices.