Apple Cordial Liqueur Recipes

APPLE CORDIAL

Steps:

• Place the apples into a large saucepan and add enough water to cover.
• Bring to the boil and allow to simmer uncovered until the apples have broken up and look frothy/pulpy. Add more water as necessary. (This took just over two hours.)
• Place a muslin cloth or clean tea towel over a large bowl, place a strainer on top and pour in the apples. Allow to sit until all the liquid has flowed though to the bowl. Do not squeeze the pulp. (This took about 1 hour.)
• Prepare the jars or bottles by washing with warm soapy water, rinsing and placing in the oven on low (just above 100°C) for at least 30 minutes.
• Transfer the strained liquid to a large pan and add the sugar (adjust the quantity to taste) and tartaric acid. Simmer for 15 minutes.
• Pour into the sterilised jars and seal. Allow to cool then store in the fridge.
• To serve, mix a small amount (to taste) with plain or sparkling water.

APPLE BRANDY

Steps:

• Combine sugar and water in a large saucepan. Bring to a boil; cook and stir until sugar is dissolved. Remove from the heat., Place apples in a large glass or plastic container; add the sugar mixture, brandy, cloves and cinnamon stick. Cover and let stand at room temperature for at least two weeks, stirring once a week., Strain brandy mixture; discard apples and spices. Pour into glass bottles. Place an additional three cloves and one cinnamon stick in each bottle.

CRABAPPLE LIQUEUR

Steps:

• Fill 1 (4-quart) mason jar with tight-fitting lid with prepared crabapples.
• Add the 4 cups of sugar and three cups of vodka.
• Store the jar on its side, turning once every day for 16 days to help the sugar to dissolve.
• After 16 days, filter out the fruit bits and bottle.

APPLE CINNAMON LIQUEUR

Steps:

• In a quart jar, add apple, cinnamon sticks, 1 cup sugar, and vodka.
• Seal jar tightly, and place in a dry, dark place for about 2 weeks.
• After two weeks, strain the liquid using a double layer of cheese cloth. Gently squeeze the apples, getting as much juice from them as possible.
• In a fresh quart jar, add the second cup of sugar, the glycerin, water to top and the strained liquid. Seal and store again in a dark place until sugar is dissolved.
• Once the sugar has all dissolved, bottle the resulting liqueur in a fresh bottle and let age for roughly 3 months.

APPLE CORDIAL LIQUEUR

Steps:

• In a large jar with a screw-type lid, combine apple, brandy, sugar and cinnamon; cover tightly. Invert jar. Let stand for 24 hours. Repeat turning process till sugar dissolves. Store in cool, dark place for 4-6 weeks. Strain through cheesecloth into bottles; cover. Makes 2 1/2 cups.