Apple Brandy Cordial

1. 1

   I remove the seeds because I think they make it bitter if left in the apple.

2. 2

   I don't use top shelf brandy, I use a less expensive brandy but not the cheapest either, something in between.

3. 3

   I use a glass gallon screw-top jar.

4. 4

   Combine all ingredients and place cover on tightly-invert jar, I always place it in a large pan, just in case it might leak.

5. 5

   (although, this has never happened) Let jar stand 24 hours, turn jar upright and let stand another 24 hours.

6. 6

   Repeat process until sugar dissolves.

7. 7

   Store in a dark, cool place 4-6 weeks.

8. 8

   Strain through cheesecloth into decanter.

9. 9

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.