Recipe by Judy-Jude
It's apple time! This is wonderful apple brandy. It's quick and easy. The longer it sits, the better. I just strain it through cheesecloth before serving, if it settles again. I have also used coffee filters for a fine strain, it just takes longer. I have some that is 8 years old and it is a beautiful amber color and very smooth.
Top Review by Suzy_Q
I was so exited to try this recipe and it turned out excellent! I let this sit for a month under the sink, shook it every few days and strained it into a decanter for Thanksgiving. I thought the apple theme would go great for the holiday and would be perfect for hot spiked cider. Boy was it ever! Easy and delicious. I think I'm going to make some more and give it away as Christmas gifts. Thank you!
- 6 cups apples, seeded and coarsely chopped
- 1 1⁄2 cups sugar
- four inch cinnamon stick, broken in half
- 1⁄8 teaspoon pure vanilla extract
- 3 cups 80-proof brandy
Directions See How It's Made
- 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.