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Wall Street Journal article


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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We love the undertones of ginger, orange and bay that make these spoonable preserves so great with smoked meats, duck, pork chops and sharp cheeses.

–Tina Ujlaki, Executive Food Editor, Food & Wine Magazine


 Daily Candy logo


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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Up your Thanksgiving condiment game. [Shallot Confit and Red Wine], here red wine adds depth and acid to sweet, slow-cooked shallots. 


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Use the flavored simple syrups for something sweet, something savory or something totally sippable.

-Abby Larson of


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Terrific for pairing with cheese or grilled meats.


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


Figs and Black Tea preserves in Cooking Light magazine


[Figs and Black Tea is] 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.


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"Madison, Wisconsin’s Quince & Apple turns fresh produce into delectable small-batch preserves—the perfect complement to their state’s signature cheeses." 


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


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


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Meet Matt and Clare, the delightful founders and faces behind Quince & Apple, one of our favorite makers for drink syrups and jams.