| in the spirit |
usually either fruity or spicy, although
some recipes may call for
various sweet nuts such as almonds
or pecans. When choosing a fruit or
berry, it should be at the peak of ripeness
and free of bruises or damage.
For example, cherries should be dark
red and plump, not lighter red or
shriveled. The more juice and natural
sugars the fruit contains, the richer
the flavor of the finished product.
Spices such as nutmeg, ginger, cloves,
or cinnamon are best in their whole
state. If ground spices are used, be
prepared for a cloudy cordial.
Nearly all cordials need to be
strained one or more times after sitting
for at least two weeks in a cool,
dark place before finishing and sitting
another week or so. Using a jelly bag,
several layers of cheese cloth, a tightly
woven dishtowel, or clean pillow
case works well to strain fruit and
berry pulp or spice residue from the
juice, leaving a clear, bright product.
After straining, add recommended
amounts of simple syrup to thicken
and sweeten the cordial.
When choosing a liquor to pair with
your fruit, berries, or spices, think
about brandy, whiskey, rum, vodka,
or the like – something that does not
already contain large amounts of sugar
such as Kahlua, Irish cream or Madeira.
Consider your base ingredient
and which liquor may compliment it.
With an apple spice cordial, trade the
vodka for brandy for a warmer finish.
Creativity is encouraged when
making homemade cordials. Blueberries
and lemons, citrus and mango,
bananas and pecans, cherries and
vanilla; the combinations are as
endless as one’s imagination. Experiment
with small batches and invite
friends over to taste the results. Once
perfected, package the cordials with
festive fabric and homemade gift tags
and share the spirit of the season
with friends and family.
22 LAKE OCONEE LIVING | FALL 2022
Spiced Apple Cordial
• 1 pound Red
Delicious or other
sweet apples
• 1 two-inch
cinnamon stick
• 2 whole cloves
• 2 cups brandy or
vodka
• 1 cup sugar
• ½ cup water
Cut apples in quarters and remove cores, do not
peel. Cut quarters in half. Combine apples, cinnamon
stick, cloves, and alcohol in a large jar. Cover tightly
and let steep in a cool, dark place for two weeks. When
steeping period is complete, strain and filter liquid,
discarding remaining fruit and spices.
Combine sugar and water in a heavy saucepan. Bring
to a boil over medium heat. Reduce heat and simmer
until sugar has completely dissolved, about 3 minutes.
Remove from heat and let cool to room temperature.
Combine sugar syrup with the filtered alcohol mixture.
Pour into bottles and cap tightly. Let age at least one
month before serving.
Apple Pie Moonshine
• 1 gallon apple
cider
• 1 gallon apple
juice
• 3 cups sugar
• 6 whole cinnamon
sticks
• 1 liter bottle of 190
proof grain alcohol
In large stock pot, combine apple cider, apple juice,
sugar, and cinnamon sticks. Bring to a boil. Reduce heat
and simmer 45 minutes. Remove from heat, and cool
to room temperature. Discard cinnamon sticks. After
cooling, stir in liter of alcohol. Pour into mason jars and
cap tightly. Age for one month or more. The longer the
“moonshine” ages, the smoother it will become.
Cherry Cordial
• 2½ cups whole,
ripe Bing cherries
• 2 tablespoons
powdered sugar
• 2 cups brandy
• 1 cup vodka
• 1/8 teaspoon
ground mace
• ½ cup sugar
• ¼ cup water
Remove stems from cherries. Pierce cherries down to
the pit several times with a toothpick. Place cherries in a
large jar, sprinkle with powdered sugar and shake gently.
When sugar is dissolved, add brandy and vodka, stirring
mixture. Cover tightly and let steep in a warm place,
abut 75-80 degrees for six weeks. When steeping period
is complete, strain and filter liquid, crushing cherries to
extract all the liquid. Discard cherries.
Combine sugar and water in a heavy saucepan. Bring
to boil over medium heat. Reduce heat and simmer
until sugar has completely dissolved, about 3 minutes.
Remove from heat and let cool to room temperature.
Combine sugar syrup, mace, and the filtered liquid.
Pour into bottles and cap tightly. Let age at least one
month before serving.