Mogwhacha (Quince tea)

모과차

Servings: 50

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Seacoast Silicon Kitchen and BBQ Tongs, 7, 9 & 12 Inch (2 of Each) - Red

Ingredients

4

Chinese Quince fruits (available in many Asian markets)

3 1/2

cups

sugar

1

cup

honey

Optional

1

tablespoon

cinnamon

1

ounce

fresh ginger, grated

Procedure

Wash the fruit well in cold water.

Trim and discard the top and bottom portions.

Cut fruit in half and remove pit.

Thin slice the fruit crosswise.

Place the slices in a bowl in layers, covering each layer generously with sugar.

Cover and let stand at room temperature for two to four hours.

Place in a large jar in layers, drizzling honey over each layer, and close tightly. Refrigerate for ten to twenty days.

Usage

Add 1 tablespoon of the syrup like mix to one cup of boiling water.