APPLE LIQUEUR

2 1/2 lb Sweet apples 2 c Vodka

2 c Brandy 1 1/2 c Sugar

3/4 c Water

Our version of Applejack.

Wash apples and remove stems. Cut into

wedges or slices and put into aging container. Pour vodka and brandy

over apples, stirring with a wooden spoon. Cap and age in a cool

place for 1 month. Pour liqueur mixture through a fine cloth bag that

has been placed into a large bowl. Set bag with apples into another

bowl to drain. Clean aging container, removing any sediment. Pourstrained liqueur back into clean aging container. Twist the top ofthe bag, and with the back of a wooden spoon, press out any liqueur possible. Some apples are soft and easy to press. Others are hardand do not permit as much juice to be pressed out. Pour releasedjuice into aging container. Combine sugar and water into a smallsaucepan. Heat, bringing to a boil, stirring constantly. Set aside tocool. When cool, add to strained apple liqueur in aging container.Stir to combine. Cap container and let age for at least 1 more month.Liqueur improves with additional aging. After aging time, checkclarity. If any additional straining is needed, do it at this time.A fine wire mesh, cloth or coffee filter is best for finer straining.When to desired clarity, bottle as desired. Makes over 1 quart, readyin 2 months.Variations: Tart Apple Liqueur: Use tart apples and increase thesugar to 2 cups; follow the recipe and directions for Apple Liqueur.

Spiced Apple Liqueur: Add two 3-inch cinnamon sticks and 10 whole

cloves to the initial ingredients. Let age as directed, but remove before pressing liquid from apples. Good using either sweet or tartapples.

Our version of Calvados: Use a good French brandy in theApple Liqueur recipe.Quince Liqueur: Substitute the apple-like quince fruit for the apples.

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