Crab Apple Liqueur

Crab Apple Liqueur

Crab apples

Whisky, gin, brandy or vodka

Sugar

Spices to taste (optional)

Pick over the crab apples, remove the stalks, and chop the whole fruit, cores and all, discarding any bruised or damaged parts. Put them into a large glass jar so that it is a half full, layering with a small sprinkling of sugar, and cover with your chosen spirit, adding any spices you wish (e.g., a cinnamon stick, fresh ginger, a few cloves) but be sparing with them. Make sure the apples are fully covered. Fit the lid. Leave the apples in the spirit for as long as you can resist it. Remember to keep checking it to make sure the fruit remains covered, or the top layer will go mouldy. The liqueur can be strained and drunk after six months, but if you can keep it for at least two years it will be even better.

Author: annafranklinblog

Anna Franklin is the High Priestess of the Hearth of Arianrhod, which runs teaching circles, a working coven, and the annual Mercian Gathering, a Pagan camp which raises money for charity. She regularly speaks at conferences, moots and workshops around the country. She is the author of many books on witchcraft and Paganism, including the popular Pagan Ways Tarot, Sacred Circle Tarot, The Fairy Ring, Herb Craft, Magical Incenses and Oils, Personal Power, A Romantic Guide to Handfasting, Familiars, The Oracle of the Goddess, Hearth Witch, The Path of the Shaman and The Hearth Witch’s Compendium. Anna’s books have been translated into nine languages.

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