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Crabapple Liqueur recipe

Instead of crabapples, you can also usechokecherries with scotch, or raspberries with rum.

Recipe: Crabapple Liqueur

1 (4-quart) mason jar with tight-fittinglid
4 quarts crabapples, washed, cored and quartered
4 cups granulated sugar
3 cups vodka

  • Fill mason jar with prepared crabapples.
  • Add the 4 cups of sugar and 3 cups ofvodka.
  • Store the jar on its side, turning onceevery day for 16 days to help the sugar to dissolve.
  • After 16 days, filter out the fruit bitsand bottle.

    Makes 1 quart.

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  • Comments

    1 Comment


    From Dana Sharon We were delighted to find your recipe and this is our first year trying it.When we strained out the liquer We found we had eight cups of crabapples left – we had cored them first before we put in the sugar and Vodka. A Bushel of What?

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