A few weeks ago I shared part 1 of making Apple Infused Brandy (click on the link to see the beginning of the process)...today, we bottled it...and for a while the cabin became infused with the smell of brandied apples!
The apples have been steeping for almost 3 weeks...if you look at the photos of the mixture when we started, you can see that the color has deepened to a rich caramel.
Brandied Apple Encrusted Pork Tenderloin, an incredible dish that I got the inspiration from my friend and chef Amy Williams.
Once all the brandy drained from the apples, we poured it through another layer of cheesecloth in a smaller strainer...
We ended up with 3 1/2 quarts of Apple Infused Brandy (and let me be clear, this is NOT moonshine, we bought the brandy and infused it with the apples...making moonshine is a big no no)
I am freezing 4 quart size bags of brandied apples...stay tuned for recipes!
Visit Homestead Barn Hop, A Bright and Beautiful Life, and Flour Me With Love for more mouth watering recipes.
Thanks for reading my blog, you are the best f/f/r/s/f's, see you tomorrow,