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Quince Shrub

Photo: Thomas J. Story
Prep and Cook time 3 hrs
Chill time 2 hrs

Serves 24 (makes 4 cups)

Healdsburg Shed in Northern California is famous for its fermentation bar, where Gillian Helquist creates seasonal shrubs (fruit-based vinegar drinks). Try the strained fruit in a salad or dessert crisp, or serve it on a cheese plate.


  • 2 cups white wine, such as Chardonnay
  • 2 cups white wine vinegar
  • 3 cups sugar
  • 1 teaspoon fine sea salt
  • 1 1-in. vanilla bean pod, split lengthwise
  • 5 peppercorns
  • 1 1/2 pounds quinces (2 to 4), peeled, quartered, and cored
  • 1/2 cup Champagne vinegar
  • Sparkling water, chilled
  • Lemon or lime twists

Nutrition Information

  • calories 111
  • caloriesfromfat 0.0 %
  • protein 0.1 g
  • fat 0.0 g
  • satfat 0.0 g
  • carbohydrate 29 g
  • fiber 0.3 g
  • sodium 65 mg
  • cholesterol 0.0 mg

How to Make It

  1. Preheat oven to 350°. Make syrup: In a bowl, whisk wine, white wine vinegar, sugar, and salt until sugar dissolves. Pour into a 9- by 13-in. glass or ceramic baking dish. Scrape seeds from vanilla pod into dish, then add pod and peppercorns.

  2. Slice quinces crosswise into 1/4-in. pieces and add to baking dish. Cover with parchment paper cut to fit, then tightly cover with foil. Bake until quinces are tender when pierced, about 2 1/2 hours.

  3. Strain syrup into a bowl and let cool; stir in Champagne vinegar. Transfer to a jar or bottle and chill until cold, at least 2 hours; stir before using.

  4. For shrub, pour 2 tbsp. syrup into an 8-oz. glass filled with ice. Add sparkling water, stir, and top with a lemon twist.