Homemade Spiced Apple (Long and Kibbey) Recipe

Miscellaneous Untried Recipes

This is from a collection of recipes from books I own, but which I haven't myself tried yet. However, you can have faith that at least the authors themselves have tried them, so they're not deadly or anything.

From Classic Liqueurs, by Cheryl Long and Heather Kibbey:

• 2 1/2 pounds sweet or tart apples (or mix)
• 2 cups vodka
• 2 cups brandy
• Two 3 inch cinnamon sticks
• 10 whole cloves
• 1 1/2 cups granulated sugar
• 3/4 cup water

Wash apples and remove stems. Cut into wedges or slices and put into a sterilized aging container. Pour vodka and brandy over apples, stirring with a wooden spoon. Add cinnamon sticks and cloves to the mixture. 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 to retrieve liquid. Set bag with apples into another bowl to drain. Clean aging container, removing any sediment. Pour strained liqueur back into clean aging container. Remove spices from apples, twist top of bag and with the back of a spoon press out any liqueur possible. Pour liqueur/juice into aging container.

Combine sugar and water in a small saucepan. Heat, bringing up to a boil, stir constantly. Set aside to cool. Pour strained liquer and colled sugar-water into aging container. Cap container and let age at least one more month. Liquer improves with additional aging.

After aging time, check clarity. If any additional straining is needed do so at this time. A fine wire mesh, cloth or coffee filter is best for finer straining. When desired clarity is reached, bottle and store in a cool, dark place.