Make Homemade Spiced Apple Cordial



This tastes like the absolute best apple pie you ever drank! Here is how I preserve the goodness of apples laced with sweet spices.

After the first of the crisp fall apples have started to soften, I love to have a sip of this for dessert on a cold winter’s night. You won’t waste anything here — all the apples eventually find their way into more delicious desserts.

Buy the tastiest fall apples you can find, but if they’re fresh, even windfalls and “seconds” are fine, because you can cut around any damaged spots. What really matters is the flavor. A mix is good: Fuji, Gala, Red Delicious and Honey Crisp, if you can afford them. If you are so fortunate to have apples from the Northeast, these have more flavor than what we can grow here in Texas.

Scout out some big jars. I noticed the half-gallon jars available this summer. If you can’t find or beg gallon jars, you can order them from ULINE. It’s an investment, but you’ll have them forever.

Be sure to cover the mouth of the jar with plastic wrap under the lid so the lid doesn’t corrode. And don’t even consider plastic gallon jugs from pickles or mustard; you never get the smell/taste out and everything will be ruined. Yields 1 gallon.

10/26/2015 12:23:11 PM

Hi Wendy-thanks for a great recipe and idea for gifts for the upcoming holiday season. I was wondering if the large canning jars with the 2 piece lid sets could be used instead of plastic wrap?

10/23/2015 10:31:18 AM

There is an error in this post. The recipe for the Spiced Apple Cordial should include: a 2/5 bottle of cheap gold rum (double bottle) not 2/5 of the bottle. Use the whole double bottle, 1.75 liters, about 60 ounces. Hope you saw this before you tried the recipe. I'll try to be even more specific in future to prevent these changes. Wendy

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