Every year in September, I try to get around to starting a batch of applejack to have ready for the holidays. In 2006, I managed it, and even found time to have fun with the packaging. Here’s the recipe:
UNCLE JESSE’S APPLEJACK
Makes about 6 1/2 cups
4 small apples or 2 large apples, chopped
1/4 cup raisins
4 cinammon sticks
2 cups water
1 1/2 cups sugar
375 mL brandy
750 mL vodka
Use sweet, slightly tart apples for best results. Older heirloom varieties are recommended if you can find them (e.g. Jonathan, Winesap, Pippin, etc.). Vodka flavor doesn’t matter, so use a cheap brand (I use Popov), but Christian Brothers brandy is recommended for its vanilla overtones.
In a sauce pan over medium heat, stir sugar into water until dissolved. Add cinammon sticks, raisins, and chopped apples. Cook over low to medium heat for ten minutes, stirring continuously. Don’t boil. Transfer to 3 1/2 quart (or larger) crock. Pour in brandy and vodka. Stir. Cover and store in a cool dark place for at least two months, stirring ingredients once a week (the longer you age it, the better it will be). About two weeks before bottling, strain mixture through double thickness cheesecloth into a glass container. Cover resulting liquid tightly and store in a cool dark location until ready for bottling.
