I love being able to kill two birds with one stone, like using up a whole bunch of crabapples I bought without knowing anything about what to do with them, and getting a jump start on Christmas presents. In addition to some planned knitting and crafting I wanted to include some food and drinks as possible gifts so I decided to make up some apple schapps.
The recipe is simple: take 20 or so crabapples, wash and cut in half, then dump into a glass jar and cover with vodka (40%). Tightly seal the jar and leave in a dark cool place for 8 – 10 weeks, shaking occasionally. When 8 – 10 weeks is up, strain out the crabapples and repackage the schnapps into a clean bottle. Serve over ice or in cocktails.
I’ve got two batches infusing in the pantry. I’ll let you know how they turn out.