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Moonshine Apple Slices

Source of Recipe

From "Not Your Mama's Canning Book" by Rebecca Lindamood


Recipe Introduction

"If you're a fan of apple pie moonshine, you're going to love these distinctive apples preserved in high-octane syrup. Tender, rosy pink, infused with apple pie spices and most definitely for adults only, these Moonshine Apple Slices are great served over ice cream or in any number of memorable baked desserts. Save the syrup for mixed drinks or for spiking whipped cream!"

List of Ingredients

• 4½ pounds firm, fresh apples suitable for canning
• â…“ cup lemon juice
• 3 cups granulated sugar
• 3 cups water
• 4 whole cinnamon sticks
• 8 whole green cardamom pods, lightly crushed
• 16 scrapings of fresh nutmeg from a rasp grater
• 2 whole cloves
• ½ of a vanilla bean, split lengthwise
• 1 cup plain commercial moonshine or 100 proof vodka


Recipe

Wash the apples but do not peel them. Slice into even ¼-inch rings using an apple corer/peeler, a knife or a mandoline. Pour the lemon juice into a large bowl and add the apple slices. Add enough water to cover the apples and gently swish with your hands to distribute the lemon juice through the water. This will help keep the apples from discoloring. Let stand for at least 5 minutes, but no more than 10 minutes, then drain.

While the apple slices are in the lemon water, stir the sugar, water, cinnamon sticks, cardamom pods, nutmeg, cloves and vanilla bean together in a large stainless steel preserving pan or stockpot. Bring to a boil, stirring to dissolve the sugar.

Add the drained apple rings to the boiling syrup and return the mixture to a boil over high heat. Drop the heat to low and simmer gently for 10 to 15 minutes, or until the apples have a rosy tinge creeping inward from the peel on the fruit and are hot all the way through. Use a slotted spoon to transfer the apple slices from the syrup to a glass or stainless steel bowl. Return the pan to a burner over high heat and bring the mixture to a boil, using the slotted spoon to fish out the cardamom pods (some seeds may remain), cinnamon sticks, cloves, and vanilla bean. Remove from the heat and stir in the moonshine.

Use tongs to carefully transfer the apple rings into hot pint jars, keeping the apples loosely arranged rather than tightly packed. Leave ¼ inch of headspace in the jars.

Ladle the hot syrup over the apple slices, maintaining the ¼ inch of headspace. Use a damp paper towel to clean the rims carefully. Place new lids on the jars and fasten appropriately, whether it's turning a ring to fingertip tightness or fixing clamps in place.

Use canning tongs to transfer the jars to a canner full of boiling water that covers the jars by 2 inches. Put the lid of the canner in place, return the water to a boil, and process for 15 minutes. Carefully transfer the jars to a towel-lined counter or wire cooling rack and allow them to cool completely, preferably overnight, before removing the rings, wiping the jars clean and labeling.

Store the jars in a cool, dark place for up to 1 year.


Makes about 5 pints.