[expand title=’Ingredients’]4 med. Granny Smith apples (1 1/2 lbs.)
2 c. white wine
2 cinnamon sticks
1 tsp. whole cloves
2 c. sugar
1 pkg. (12 oz.) cranberries, coarsely chopped
2 c. brandy
1 tsp. grated orange peel[/expand]
1. Pare and core apples; cut in eighths. In large glass bowl, combine apples, 1/2 cup wine, the cinnamon and cloves. Cook on HIGH 8 minutes or until boiling, stirring occasionally. Add sugar; cook on HIGH 4 minutes or until sugar dissolves, stirring once.
2. Add cranberries, brandy, remaining wine and the orange peel; mix well. Pour into 2 quart glass container; cover tightly. Store in cool, dark place 3 weeks, shaking occasionally.
3. Strain through double thickness of cheesecloth; repeat until liquid is clear. Pour liqueur into 1 quart bottle or decanter; cover tightly. Store in cool, dark place for 2 weeks before serving or gift-giving. Save soaked apples an cranberries to serve over ice cream or pound cake. Make 1 quart liqueur.
[expand title=’Ingredients’]3 c. fresh strawberries, cut into thirds
3 tbsp. powdered sugar
3 c. vodka
1 c. white granular sugar
1/2 c. water[/expand]
Hull berries. Sprinkle with powdered sugar, stir until dissolved. Add to vodka. Steep 2 weeks in glass wide mouth jars. Crush berries through strainer. Filter. Bring sugar and water to boil. Stir until sugar is dissolved and clear. Cool. Add this sugar syrup to berry mixture. Let mature 7 weeks. Filter again through coffee filter. Put into 1 quart bottle. It’s ready to drink.
[expand title=’Ingredients’]1 (14 oz.) can sweetened condensed milk
2 c. milk
1 tbsp. instant coffee
1 beaten egg yolk
1 c. Irish whiskey
1/2 c. coffee liqueur
3 tbsp. chocolate syrup[/expand]
In a saucepan, put condensed and regular milk and instant coffee. Heat until dissolved. Stir half the hot mixture into egg yolk. Return all of that mixture to pan; boil. Cook over medium heat until thick and bubbly. Cook and stir 2 minutes more. Remove from heat. Add all other ingredients. Let cool. Refrigerate. Makes about 5 cups.
[expand title=’Ingredients’]3 c. sugar
2 c. water
Lemon peel from 1 lemon
6 tbsp. almond extract
1 tbsp. chocolate extract
3 c. vodka
1/2 c. bourbon
2 tbsp. Vanilla[/expand]
In large pot, add sugar, water and lemon peel. Bring to a boil and simmer 20 minutes. Remove from heat; add almond, vanilla and chocolate extracts. Remove lemon peel and add vodka. Praline liqueur: Use same recipe except substitute maple flavoring for almond.
[expand title=’Ingredients’]1 1/2 c. water
1 3/4 c. sugar
1 pt. 100-proof vodka
24 drops peppermint oil
Green food coloring[/expand]
Mix water and sugar, stirring over medium heat until dissolved. Cool. Stir in vodka, peppermint oil and green coloring to achieve desired shade. Seal in container and allow to age 30 days. Makes 1 quart.