Press

  • The Wall Street Journal

    December 13th, 2013

    Love a good cocktail but struggle to find mixers worthy of your top-shelf hooch? Consider Quince & Apple, the Madison, Wis.-based producer of syrups and preserves.

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  • Graze: Around the Kitchen Table with Outpost Natural Foods

    November 1st, 2013

    We adore the Pear Ginger with its fresh from the orchard flavor of pears and honey spiced lightly with ginger, layered over creamy Brie and walnuts or topping a sliced of aged Cheddar and hearty cracker.

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  • Cooking Light

    November 1st, 2013

    Uniquely interesting with magnificent chunks of fresh fig and back notes of slow-brewed black tea. Just a touch of sugar and lemon juice provides balance and the right amount of sweetness, keeping its applications versatile (Figs and Black Tea recommended in “for the spread heads” article).

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  • Milwaukee Magazine

    July 23rd, 2013

    The syrups made by Madison’s Quince & Apple…are becoming a bit of an addiction.

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  • Southport Grocery & Cafe

    October 10th, 2012

    Their passion for getting it ‘right’ and making the best possible products are obvious upon consumption.

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  • TastingTable

    September 7th, 2012

    Quince & Apple’s new rhubarb-hops syrup is almost too usable…Good luck keeping this one on the shelf.

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  • dane101

    August 27th, 2012

    Tart Cherry Grenadine, a syrup designed to add flavor, color, and sweetness to a cocktail without the additives of the unnaturally bright stuff off the grocery store shelf.

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  • Isthmus

    May 24th, 2012

    Call me the patron saint of Quince & Apple’s Door County Tart Cherry Grenadine because it’s a blessing I can’t help but pass on.

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  • 77 Square

    May 23rd, 2012

    The Madison company Quince and Apple, known for novel combinations of spreadable fruit, has bellied up to the bar.

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  • Spenser Magazine

    May 15th, 2012

    It works on a cheese plate, served with anything smokey and creamy …

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  • HogSalt

    May 9th, 2012

    The unique and delicious preserves company, Quince & Apple, are now setting their sights on another surefire hit: cocktail syrups.

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  • Daily Candy

    September 23rd, 2011

    A cheese board without Quince and Apple’s pear with honey and ginger spread is like a Yorkie without a bow: a tad underdressed.

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  • Chicago Tribune

    March 7th, 2012

    Terrific for pairing with cheese or grilled meats.

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  • Apartment Therapy: theKitchn

    December 15th, 2011

    Around the Apartment Therapy offices we’ve been snacking on Quince & Apple marmalade that is light, bright and amazing on everything it graces. It’s the gift you might pass by for yourself, but is the best thing ever when someone sends it to you!

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  • Culture Magazine

    December 1st, 2011

    Fig & Black Tea Preserves: a perfect pairing … with Rush Creek Reserve [one of Wisconsin's premier cheeses]

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  • Real Simple

    December 1st, 2011

    Any way you slice it, this exclusive artisanal trio is a surefire winner. (Recommendation in “Gift guide for anyone – handpicked cheeses from Pastoral“)

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  • Time Out New York

    November 15th, 2011

    List: 50 Food & Drink gifts for $10 or less

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  • Chicago Magazine

    November 1st, 2011

    Holiday, celebrate! I like to start a party with a spread of charcuterie, plus all the accoutrements. (Recommendation in “Simple Feasts”)

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  • Imbibe Magazine

    January 1st, 2011

    We’re smitten with this small-batch jam from the husband-and-wife team behind Quince & Apple, Clare and Matt Stoner Fehsenfeld. Dried black Mission figs steep in a blend of black Indonesian tea and just the right amount of sugar, making for a heavenly spread that sings with both salty and sweet flavors. We especially love it stirred into our morning yogurt or alongside a big hunk of cheddar cheese.

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  • TastingTable.com

    March 15th, 2010

    These not-too-sugary jams just may become the secret ingredient in your home cooking.

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  • DailyCandy.com

    March 17th, 2010

    Music to the ears…Made in Madison, WI by too-cute mix master couple Matt and Clare.

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  • ReadyMade.com

    December 3rd, 2009

    Artisanal and intriguing.

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  • 77 Square

    January 28th, 2011

    Try the jam with Potter’s crackers and Roth Kase’s Buttermilk blue…for the most perfect late afternoon nosh imaginable.

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  • A Year in the Life of June Cleaver

    March 30th, 2010

    Heaven-sent jars of the best jams ever…to die for.

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  • Chow.com

    June 22nd, 2009

    Stuff we want to eat right now!

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  • Edible Madison

    December 15th, 2010

    Delicious and unique.

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  • Isthmus

    December 8th, 2009

    Luscious…intense…tangy.

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  • HeavyTable.com

    January 18th, 2010

    When you think of the Upper Midwest and preserves, you probably think of one of two traditions: aunts and grannies canning ancient recipes with hopes of State Fair ribbons dancing in their heads, or those little plastic packages of jelly that are regularly served at the less fancy diners and truckstops throughout the region. Quince and Apple of Madison, Wisconsin takes a third, somewhat more glamorous, approach. Using their own labor, the husband and wife team of Clare and Matt Stoner Fehsenfeld put out about 1,000 jars of product a month, including flavors such as Fig and Black Tea, Pear with Honey and Ginger, and Shallot Confit with Red Wine.

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  • Isthmus

    June 16th, 2010

    Small batch preserves with a big local flavor.

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  • Outpost Exchange

    May 24th, 2010

    Citrus-sweet goodness.

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  • Willy Street Reader

    January 1st, 2010

    Gourmet preserves that depart dramatically from the rote and predictable safety of traditional jams and jellies.

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  • 77Square’s “Recent Obsessions” Column

    August 26th, 2009

    An entrepreneurial new gourmet food business that’s getting an enthusiastic nod from local foodies.

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  • Dane101.com

    June 18th, 2009

    They’re onto something good.

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  • Brava Magazine

    November 1st, 2009

    Their small-batch preserves…have gained a contingent of fans.

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  • Wisconsin State Journal

    October 30th, 2009

    Review of local foodie group Ferment’s “Forgotten Fruits” Happy Hour.

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