Crab Apple Whisky Recipe | Abel & Cole

Crab Apple Whisky

Cooking time
Serves10-12 people
Vegans

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…

3 ratings
layout 1 comment

Ingredients

  • About 750g crab apples
  • 70cl bottle of whisky
  • 5 tbsp honey or sugar
  • 3 slices of fresh ginger
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Method

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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Momma

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Grendel's Mother

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I was very keen on trying this - I quite like whisky, and I'd never met a crab apple before. I should have looked more closely at the photograph here! Crab apples are SO MUCH smaller than real apples ... preparing them took me well over an hour, and was one of the most soul-destroyingly dull jobs I've ever done in the kitchen (and I cook for my family every day). It was also difficult to clean the crab apples adequately: no matter how much I washed them, I kept finding bits of black. Still, everything looked pretty once it was in my shiny new Kilner jar. Fast forward three weeks and I opened the jar excitedly - only to be horribly disappointed by the taste: cheap whisky with a extra kick of horrible sourness. Maybe I should've used a single malt. It is only fair to say that my husband loves this, though! I may simply not be the right audience for this recipe. And I'm quite prepared to be told that there is a fast and effective way of preparing the little blighters. One rec

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