Apricot Brandy
- Ready In:
- 192hrs
- Ingredients:
- 3
- Yields:
-
1 quart
ingredients
directions
- 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.
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Reviews
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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.
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I was just looking around to see if anyone used the recipe my uncle taught me ......YES ! Only difference - we make it by the gallon - and the longer it sits in hall closet back in the dark corner- the better. We put our Christmas batch up at least 3 mos ahead. Most valuable bottle was over 9 yrs old. With sample tastes teasers at Thanksgiving- we never fail. We don't strain until right before placing on gift jars.... Home use - wide mouth gallon jar and a ladle.... Try 1:/2 a cinnamon stick in a batch ??
Tweaks
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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.
RECIPE SUBMITTED BY
Darlene Summers
Carterville, Illinos
I would like to let you all know that I am no longer able to review your recipes that I have tried. since they changed the site around webtv does not supprt zaars new site.I have a webtv not a computer and webtv does not support the new recipezaar site.
so I will no longer be able to review your great recipes,nor will I be able to put my own recipes on here.Please don't think I wouldn't like to review your recipes,it was one of the nice parts of zaar that I did enjoy doing. So please forgive!!!
I am Married to the same guy for 40 years,I Have 2 beautiful Daughters, who have given me 6
grand and glorious grandchildren.
I love to cook,in fact you could call it my favorite hobby
My pet peeve is telemarketers,Every time I get busy with my recipe hobby one of them will call and knock me off the web,and of coarse I waste precious time getting back on.I am disabled,so I no longer work,and have plenty of time to pursue my hobby.
My best dish I make is Lasagna but thats just because I love lasagna.I am also asked to bring No-Bake cookies at all of our potlucks, and linger-longers at church.Meat loaf is another often requested dish I am asked to bring...... NOT MY meatloaf but .... My husbands.
He is as good a cook as I am,He can cook anything I can cook, and I can cook anything he can cook,but some things I make better,and some He makes better...So we do a lot of compromising at our house.