Crabapple Liqueur
Glistening clear. Make at least five weeks ahead. Store on the shelf in an airtight container.

4 qts. crabapples, cut in half
4 cups granulated sugar
26 oz. vodka

Fill 4 quart (4 L) container 3/4 full with crab apples. Pour sugar over top. Add vodka. Add remaining 1/4 of crabapples to fill. Put lid on. Let stand on counter or in cupboard. Turn jar upside down then right side up, once a day, for 7 days. Let stand 1 month. Strain through sieve, discarding crabapples. Strain liqueur through 4 layers of cheesecloth. Makes 6 cups liqueur.

Apple Orchard Punch

apple slice
A non-alcoholic punch combining apple, cranberry and orange juices with ginger ale.


1 (32 fluid ounce) bottle apple juice, chilled
1 (12 fluid ounce) can frozen cranberry juice concentrate
1 cup orange juice
1 1/2 liters ginger ale
1 apple


1.  In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice.  Stir until dissolved, then slowly pour in the ginger ale.

2.  Thinly slice the apple vertical, forming whole apple slices.  Float apple pieces on top of the punch.

You could substitute fresh apple cider for the canned apple juice.