Product Reviews

Rhubarb Hops

TastingTable

September 7th, 2012

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

Read more »

Tart Cherry Grenadine

77Square

May 30th, 2012

“This is going to create balance in any cocktail you make,” [Grant] Hurless [head bartender at Nostrano] said.

Read more »

Isthmus

May 30th, 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.

Read more »

HogSalt

May 30th, 2012

It’s a small batch labor of love that pays in dividends— the quality and taste are exquisite.

Read more »

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.

Read more »

TastingTable

September 7th, 2012

bold, tart cherry grenadine, made with dried Door County cherries, a product that is an equally essential component to a well-stocked home bar.

Read more »

Southport Grocery & Cafe

October 10th, 2012
Their passion for getting it ‘right’ and making the best possible products are obvious upon consumption
Read more »

Figs and Black Tea

Culture Magazine

December 1st, 2011

Quince & Apple steep[s] dried Mission figs in a blend of black Indonesian tea with just a touch of sugar. The result is the perfect blend of natural "figgy-ness" and gently spicy notes of tea. When paired with Rush Creek, these fruit and leaf flavors round out the buttery unctuous character of this young cheese. We're sure you'll love it as much as we do.

Read more »

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).
Read more »

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.
Read more »

77square.com

August 26th, 2009

Ambrosial…Grilled cheese sandwich as haute cuisine? A heavenly combination – and recent obsession – that combines cheesemaker Brenda Jensen’s brilliant new Bohemian Blue (Hidden Springs Creamery) with locally produced Figs and Black Tea preserves from Quince & Apple raises the bar forever on the lowly cheese sandwich.

Read more »

TastingTable.com

March 15th, 2010

Dried mission figs are simmered with Indonesian black tea for a dark, caramel-y conserve that can swing sweet or savory. Take inspiration from Madison coffee shop Bradbury’s and fold the jam into a crêpe with fresh chèvre.

Read more »

Imbibe Magazine

January 1st, 2011

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 of alongside a big hunk of cheddar cheese.

Read more »

HeavyTable.com

January 18th, 2010

The depth and astringency of black tea comes out immediately in the fig flavor.

Read more »

Dane101.com

June 19th, 2009

A little reminiscent of the filling in a Fig Newton, but far more moist and delicious. The black tea serves to mellow the fig flavor ever so slightly.

Read more »

Shallot Confit with Red Wine

Chicago Tribune

March 7th, 2012

Our favorite!

Read more »

HeavyTable.com

January 18th, 2010

Red wine practically billows from the shallot variety, which finishes with the taste of shallots and a bit of caramelized sweetness.

Read more »

Willy Street Reader

January 1st, 2010

I recommend…Shallot Confit with Red Wine, a fine preserve that features caramelized shallots that are slow-cooked with a robust red wine, so that the natural sugars of the shallot balance the audacious acidic vintage. Not created for the pedestrian PB&J sandwich, this is a truly adult endeavor. Pair it with a favorite cheese that tends to contort the face…like a pungent bleu or an aged sharp cheddar. Serve it with artisan crackers or with roasted poultry.

Read more »

Dane101.com

June 18th, 2009

Its flavor exhibits a complex and delicate balance between the potent shallots and a robust (but ‘not fancy’) red wine.

Read more »

HeavyTable.com

January 18th, 2010

Literally eye opening, bright as the sun, a bracing mix of sweet and sour.

Read more »

Orange Marmalade with Lemons

Apartment Therapy

December 15th, 2011

Light, bright and amazing on everything it graces.

Read more »

Chow.com

June 22nd, 2010

Stuff we want to eat right now…If you want to send a summer indulgence to someone special (or even to yourself), then treat yourself to a look at some of our deliverable favorites. This preserves producer based out of Madison, Wisconsin, makes its brightly flavored marmalade from only sugar, oranges, lemons, ginger, and pectin.

Read more »

Outpost Exchange

May 24th, 2010

Citrus-sweet goodness

Read more »

Seasonal Cocktail Box

dane101

September 10th, 2012

In Madison, the foresight award goes to local preserves company Quince & Apple, who spotted an opportunity for artisan inebriation and brought forth a seasonal cocktail box. 

Read more »

Pear with Honey and Ginger

HeavyTable.com

January 18th, 2010

Practically begs to be served inside of a crepe.

Read more »