Last year I made Crab Apple jelly and Crab Apple liqueur. They were both yummy. The favorite among my friends was the liqueur. (Although I do think Deanna used the jelly over a ham which I thought was quite nice!) I made an experimental batch last year that weconsumed rather quickly at a dinner party. I also sent guests home with little bottles. Bridget made Crab Apple martinis. I like it served over ice with some sparkling water.
It's outrageously easy!
4 quarts crab apples
4 cups sugar
3 cups vodka (you can use a cheap kind!)
Procedure:
Take a 4 quart mason jar, and fill it with crab apples that have been washed and quartered.
Add 4 cups of sugar and three cups of vodka. Store the jar on its side, turning once every day for 30 days to get the sugar to dissolve.
After 30 days, filter out the fruit bits and bottle. This recipe can be done on nearly any scale from 1 qt. to 4qt.
It's all I'm making this year! I have 3 large jars started and will have more tomorrow after I purchase more vodka. Hoping that I have enough for myself this year as well as some to give as gifts this Christmas!
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