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Crabapple Brandy Recipe

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This recipe for Crabapple Brandy is from The Demeter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
- 4L Jar (1 Gallon Jug)
- 4 cups of sugar
- 26 oz. bottle of Gin
- Jelly Bag
- Funnel
- 3 empty bottles with caps

*Do NOT use METAL utensils or containers!
Directions:
Directions:
Cut Crabapples in half and place them in the jar (1 gallon jug). When the far is half full, add the sugar. Fill the remainder with cut Crabapples. Add the gin, it will flow into the spaces between the crabapples. Put the lid on the jar and seal. Shake the jar for a few minutes. Put the jar in a cool, dark place for 1 month. During the month, do not forget to open the lid to release pressure everyday and shake the jar occasionally. If you forget to release the pressure for a few days, the jar may explode!

After a month, the crabapples are shrivelled and the sugar has dissolved. There should be 2-3L of clear, red liquid in the jar. Pour the contents of the jar into a jelly bag suspended over a glass or ceramic bowl. Allow the brandy to drain for a few hours, or even overnight. Pour the strained brandy into the sterilized bottles and put them in a cool, dark place. After about 3 months, the brandy should be ready. It will be clear, bright scarlet liquid with a hardy aroma and sharp taste.

 

 

 

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