Apples and cinnamon - what a match made in heaven. And whilst this liqueur needs some time to mature for the flavours to infuse as deeply as possible, there's no denying it's worth the wait. And it's so easy to make too!
In liqueur-making, apples can be combined with brandy, gin and even rum, but I love the sharpness that comes from a vodka blend. This recipe will make about a litre of the finished liqueur and stores well in a cool cupboard.
1 Granny Smith apple, diced
2 Cinnamon sticks
1 Litre jar/flask with tight-fitting lid
Muslin, pegs and bowl for straining
A funnel will also be useful
How To Make It
1. Put the diced apple, cinnamon, half the sugar and all of the vodka in a big jar or flask with a tight fitting lid. I use the 1 litre preserving jar from Kilner as it's versatile enough to use in any number of recipes.
Seal your jar tightly and store in a dry, dark place for 2 weeks. I pop mine under the stairs but an airing cupboard or kitchen cupboard would do just as nicely.
2. After the 2 weeks, the mixture should have taken a delicious amber colour. Now take the jar and strain the contents. This can be a bit messy but straightforward nevertheless. Sometimes I find it easier to strain a little at a time to avoid my muslin collapsing into the bowl.
3. When you have finished straining, wash your jar and pour the strained liquid back in. Add the rest of the sugar and the water.
Seal and store again until the sugar has fully dissolved.
4. When the sugar has completely dissolved re-bottle into it's final container and age for, wait for it - 3 months. I know. It'll go in a flash. I promise.
And the wait is worth it. This fantastic liqueur works very well with a dash lemonade or ginger ale, and is a great little winter warmer.
Give it a go and let me know how you get on!