Apple Cinnamon Cordial in Maple Syrup🍎🥂
This recipe makes about one pint of cordial and will keep for at least one year in the liquor cabinet.
You can easily double or triple the batch. It’s a little unusual in that it’s a cooked cordial. It takes a little extra time, but it really brings a richer flavor from the apples and spices.
- 2 small, apples (or 1 large), sliced
- 4 ounces of local maple syrup, preferably grade B
- 2 ounces of water
- 4 cinnamon sticks
- 1 pinch grated nutmeg
- 6 whole cloves
- 1/4 to 1/2 vanilla bean, sliced lengthwise (or
1-2 teaspoons vanilla extract added at the end)
- 8 ounces quality vodka*
Simmer the apples and spices in the maple syrup and water for approximately one hour. Remove from the heat
occasionally if it seems to be boiling too hard. Pour all the ingredients into a mason jar. (Remove the cinnamon sticks if you want the cinnamon flavor to remain subtle.) Cover with vodka, cap, and let sit on the counter for one to four weeks, shaking daily. Taste it every few days. The flavor will gradually change, becoming more spicy and less fruity/nutmeg-y over time. When it tastes good to you, strain your cordial into bottles, and enjoy! I find this is often good in just one or two days and
that the spices become stronger (which is less desirable to me) over time.
Basic Cordial Recipe (~25% alcohol)
- 1 part simple syrup, honey, or maple syrup (ie: 2 2/3 ounces)
- 2 parts quality vodka, brandy, or other 80-proof spirit (ie: 5 1/3 ounces)
- Chopped fruit, herbs, spices,
etc.
Loosely fill your jar with desired fruit and herbs. Pour in your syrup and alcohol. Let sit for up to one month, shaking daily. Taste every day or two and strain when it tastes good to you. Strain through a cloth-lined colander or strainer and squeeze as much out as you can with your hands.
Store in glass in a cool, dark, dry spot.
Winter Toddy Cordial: Cover chopped ginger, lemons, and thyme with a 1:1 or 1:2 ratio.
For more cordial tips check out THIS blog!
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