Crab Apple Whisky Recipe | Abel & Cole

Crab Apple Whisky

Cooking time
Serves10-12 people

This is miles faster and easier than crab apple jelly.If you haven’t any crab apples, you can swap them for just about any fruit: slices of clementines, diced eating apples, pears…

2 ratings


  • About 750g crab apples
  • 70cl bottle of whisky
  • 5 tbsp honey or sugar
  • 3 slices of fresh ginger
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1. Give your crab apples a good wash and dry. Halve. Place in a 1 ltr jar. Top up with whisky as you chop and add them. Swirl in the honey or sugar. Tuck in your ginger slices or any other spices you might want to add (a cinnamon stick, halved vanilla pod, cardamom, cloves).
2. Make sure the apples are fully covered by the whisky. Secure the lid. Let it infuse till Christmas, or longer if you can wait. If you can, leave it for up to 3-5 years, it’ll veer towards the likes of Calvados. So, maybe make one for now, and one for later.
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