Maple Walnuts
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Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 20. One of the earliest known cookbooks by an African American author.
Quinces are naturally high in pectin and tannins, which create body and complexity when cooked down. The long boiling extracts aromatic compounds and breaks down the fruit's hard structure, releasing flavors that intensify during the reduction. Adding brandy after cooling preserves the alcohol's volatile aromatics while the spirit acts as a preservative, allowing the cordial to develop deeper flavors over time through esterification.
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Put into a brass kettle with two quarts water
Cook well
Drain through a sieve, and then through a bag
Add two and a half lbs sugar to a gallon juice
Boil for twenty minutes
When cold, add one quart brandy to one gallon juice
Bottle and cork
This is inherently a make-ahead recipe. The cordial must cool completely before adding brandy, which can take 4-6 hours. Once bottled, the cordial improves with age and can be stored for up to 1 year in a cool, dark place. For best flavor development, wait at least 2 weeks before serving to allow the flavors to meld.
Store corked bottles in a cool, dark place such as a cellar or pantry away from direct sunlight. Properly sealed cordial will keep for up to 1 year. Once opened, refrigerate and consume within 3 months. If sediment forms at the bottom of bottles during storage, this is natural; decant carefully before serving.
