Apple Liqueur

2 1/2 lb Sweet apples

2 c Vodka

2 c Brandy

1 1/2 c Sugar

3/4 c Water

Wash apples and remove stems. Cut into wedges or slices and put into aging container.

Pour vodka and brandy over apples, stirring with a wooden spoon. Cap and age in a cool place for 1 month.

Pour liqueur mixture through a fine cloth bag that has been placed into a large bowl.

Set bag with apples into another bowl to drain.

Clean aging container, removing any sediment. Pour strained liqueur back into clean aging container. Twist the top of the bag, and with the back of a wooden spoon, press out any liqueur possible. Some apples are soft and easy to press. Others are hard and do not permit as much juice to be pressed out. Pour released juice into aging container.

Combine sugar and water into a small saucepan. Heat, bringing to a boil, stirring constantly. Set aside to cool. When cool, add to strained apple liqueur in aging container. Stir to combine.

Cap container and let age for at least 1 more month. Liqueur improves with additional aging. After aging time, check clarity. If any additional straining is needed, do it at this time.

A fine wire mesh, cloth or coffee filter is best for finer straining. When to desired clarity, bottle as desired. Makes over 1 quart, ready in 2 months.

Variations:

Tart Apple Liqueur: Use tart apples and increase the sugar to 2 cups; follow the recipe and directions for Apple Liqueur.

Spiced Apple Liqueur: Add two 3-inch cinnamon sticks and 10 whole cloves to the initial ingredients. Let age as directed, but remove before pressing liquid from apples. Good using either sweet or tart apples.

Calvados: Use a good French brandy in the Apple Liqueur recipe.

Quince Liqueur: Substitute the apple-like quince fruit for the apples.