Brandied Apples

The 20th is National Brandied Fruit Day, so I decided to get a jump start and make some delicious brandied apple rings. I’d only had brandied fruit once before-and never brandied apples-so I was pleasantly surprised by how much I enjoyed these sweet bits of alcoholic goodness. They’re a bit of a process to make,  but the result is certainly worth the effort.

1 lb firm red apples (about 4 small apples)
1 3/4 cup water
1 tbsp lemon juice or 3 tsp citric acid
1 cups granulated sugar
1 5 inch cinnamon stick
1 cup brandy
1 1/2 gallon sterilized jar


  1. Core the apples, slice 1/2 or 1/3 inch thick
  2. Immediately soak the apples in a mixture of  1 cup water and the lemon juice or citric acid.
  3. Combine remaining water,  sugar, and cinnamon stick in a saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently, stirring to dissolve sugar.
  4.  Add apples and maintain a gentle boil until they are slightly tender, about 5 minutes.
  5. Remove the apples from the syrup and gently place in a the sterilized jar, leaving 1/2 in headspace. Place the cinnamon stick in the center.
  6.  Stir brandy into the syrup and pour over apples.
  7. Place in a dark place and allow to macerate for two days.
  8. Store in the fridge for up to 5 months.

These brandied apples can be enjoyed with ice cream, pork chops, or, as I’m eager to try, pinned to a ham in place of pineapple.

The liquid will be very sweet and apple flavored, with a hint of cinnamon. It can be used to make more brandied fruit or added to cocktails in place of simple syrup.