Recipe by Darlene Summers
My dad loved apricot brandy. He would have loved this recipe which I got from a community cookbook somewhere.
Top Review by Lanie-Wife
What a wonderful recipe...thanks so much for sharing! I have made this several times--always with fabulous results. I have also used dried cherries instead of apricots. The cherry brandy was good, but I like the taste of the apricots better. The end product is potent but sweet and slightly syrupy. The apricot taste is definitely there, and the finished product makes great gifts. I have friends who start asking about this brandy when Christmas draws near. The brandy is great alone or mixed with champagne, mimosas, sprite, etc. It also works well in a sauce for apricot bread pudding or with pork and savory dishes.
Directions See How It's Made
- Place ingredients (DO NOT MIX) in a 1/2 gallon flat topped glass jar.
- Turn jar twice a day for 8 days (allowing jar to sit on its top for half a day).
- Batch is ready.
- You may use the same apricots, more sugar, and vodka added to make another batch, but let second batch sit for 12 to 14 days.