Apple Cordial Liqueur Recipes

Steps:

• In a canning jar, combine apple, sugar and cinnamon.
• Pour brandy over, mix well.
• Cover with lid, Invert the jar daily until sugar is dissolved; about 4 days.
• Store in cool dark place for 4- 6 weeks.
• Strain through cheesecloth before bottling.

Steps:

• I remove the seeds because I think they make it bitter if left in the apple.
• I don't use top shelf brandy, I use a less expensive brandy but not the cheapest either, something in between.
• I use a glass gallon screw-top jar.
• Combine all ingredients and place cover on tightly-invert jar, I always place it in a large pan, just in case it might leak.
• (although, this has never happened) Let jar stand 24 hours, turn jar upright and let stand another 24 hours.
• Repeat process until sugar dissolves.
• Store in a dark, cool place 4-6 weeks.
• Strain through cheesecloth into decanter.
• Note: I always use very dark red sweet apples and I think that it is the dark red skin that gives the brandy a nice color.

Steps:

• 1. 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.

Steps:

• Cut apples in quarters and remove the cores, but do not peel. Place apples, cloves, cinnamon and vodka into a glass jar. Let steep for 2 weeks. Strain mixture using cheese cloth and then filter the resulting liquid using a coffee filter.
• Mix sugar and water together in a saucepan. Bring to a boil and stir until all the sugar is dissolved and the mixture is clear. Cool completely. Add cooled sugar mixture to alcohol mixture. Let stand in dark cool area for 2-3 months. Transfer to decorative bottles.
• Note: Use the strained apples for desserts.

Steps:

• 1. 2 1/2 pounds apples 2 cups vodka 2 cups brandy 1 1/2 cups sugar 3/4 cup water Cut apples into wedges, put in jar. Pour vodka and brandy over apples. Cap and age in a cool place for one month. Strain and filter. Combine sugar and water, boil, cool. Combine liqueur and syrup into aging container, age for a month. Strain as needed. Variation: Spiced apple. Add two cinnamon sticks, 10 whole cloves, remove spices when filtering/squeezing apples. *I used a very large pickle jar to age the liqueur. You can buy decorative empty bottles from any beer making store. I used large canning jars and decorated the tops.
• 2. Cut apples into wedges, put in jar. Pour vodka and brandy over apples. Cap and age in a cool place for one month. Strain and filter. Combine sugar and water, boil, cool. Combine liqueur and syrup into aging container, age for a month. Strain as needed.
• 3. Variation: Spiced apple. Add two cinnamon sticks, 10 whole cloves, remove spices when filtering/squeezing apples.
• 4. *I used a gallon sized canning jar to age the liqueur. You can buy decorative empty bottles from any beer making store. I used pint canning jars and decorated the tops to give as gifts.
• 5. Gift basket A wonderful addition to a wine set with wine decanter. Then tuck in some aged cheese and homemade crackers.

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.