About a month ago, I stared at the last remaining backyard apples in my fridge (AKA apples picked from the backyard). Not one of them was perfect, all with bruises or scars. They weren't the sort of apples you would choose to buy in the store-- the better fruit from the crop was long gone and these were the left behinds. If I'm being honest even the apples that were untouched by worms and the forces of mother nature were not "prime picks". They were small, and sweet but still slightly green. Best for cooking into something, but not really great for eating.
That's when I found a recipe for apple cinnamon bourbon on The Kitchn. I was intrigued. So I got out a jar, filled it with the last of the apples, and added a few cinnamon sticks. I filled it up with bourbon and showed you all the progress on Instagram:
Making the Apple & Cinnamon Infused #bourbon from @thekitchn and it smells aaaamazing! This will be ready for Thanksgiving, and perfect for adding to cider ❤️🍂🍎 #thekithn #apples #applespice #cinnamon #wholefoodie #fallflavors #makeahead #thanksgivingfun #happyhoursomewhere #5oclocksomewhere #twitter
Then the waiting began. I checked in every few days, occasionally popping the lid open to smell the swirls of apple and cinnamon sticks.
Two weeks felt long. I may have waited three weeks actually, which made two week feel particularly long. In any case, after the bourbon was done soaking, I made a batch of cider, and mixed the two together...... I think this is what fall was made for 🍂🍎🍂🍎🍂🍎
Yields: 12 | Total Time:
- 1 jug apple juice
- 5 4-inch cinnamon sticks
- 3 whole cloves
- 1 orange, in slices
- 1/2 inch ginger, sliced
- Dash nutmeg
- Apple Cinnamon Bourbon from TheKitchn
- 2 weeks ahead of time: prepare apple cinnamon bourbon according to directions.
- For the cider: Pour apple juice into large pot. Add spices, ginger, and sliced orange.
- Bring to a simmer. Cook for 1 hour, covered.
- Serve hot with a ladle into mugs. Add bourbon to taste.