Autumn is the perfect time for fresh, sweet apples. But have you thought about crabapples? Tart, slightly bitter, crisp, and mildly nutty these fruits are often grown as decoration and their distinct flavor left unutilized. Impress your friends and family this season by creating a unique versatile liqueur that was harvested and created by your own two hands!
Wild Foraged Crabapple Liqueur
4 quarts crabapples
4 cups sugar
3 cups vodka, rum, or brandy (depending on your tastes)
5L air tight container
1. Wash the apples lightly. Now, the apples will need to be either halved or lightly crushed in order to open the skin of the crabapple and allow for better infusion. If you have larger crabapples, you may need to half or quarter them. The crabapple variety shown here is very small so these apples were lightly crushed rather than halved.
2. Place the crabapples, alcohol, and sugar into the air tight container and shake well so the sugar can mix thoroughly with the crabapples. Don't worry if the sugar does not dissolve. Over time, the sugar and alcohol will mix and dissolve.
3. Let the mixture sit for 2-3 weeks, shaking daily and making sure the sugar is mixed well amongst the crabapples.
4. Strain the mixture. The remaining crabapples will be saturated with alcohol and can be reused in a number of different recipes such as crabapple sauce, pies, cakes, tarts, etc...
5. Pour the strained liquid into a resealable bottle for easy use and storage. Don't worry if there is sediment in your container. The remaining sediment can be filtered out by pouring the mixture through a cheesecloth or it can be left in.