Crab Apple Liquer

For the past few years, early in the fall, I make crabapple liquer.  Basically it is crab apples, sugar and vodka. I loosely follow this recipe:

CrabApple Liquer

4 quarts Crabapples, washed and quartered. I don't core them because they are so small and I am going to strain the liquid anyways. 

4 cups white sugar

3 cups vodka (I just try to make sure the apples are covered with vodka in the jar)

I wash and sterilize a few large glass jars. Make sure they have lids that don't leak. I put all the ingredients in the jars, leaving room to shake the liquid around.  Place the jars in a cool, dark spot, on their sides and shake the jars every week to move the sugar, crabapples and vodka around. Do this for about two months. I always jar it before Christmas. 

Strain the liquid out of the jars into a large sauce pan. Bring to a boil. Meanwhile, wash and sterilize small jars that will be used for the final product. 

Once the liquer has boiled, strain it again in a funnel, using cheese cloth, into the smaller jars. Close the jars. 

That's it!  Now you can enjoy it on a cold, winters evening!  This year I make eight 250ml jars.