Apple Cordial (revisited)

 I checked on my jar of apple cordial and it looks like chopped apples sitting in brandy.

 So, the chopped apples and cinnamon stick have been mingling with the brandy for about two weeks now. How long should I let it sit before I drink it? And, is cordial a drinking thing, or would it be more useful in desserts as a flavored brandy? Can't say I've had a cordial before. I suppose I could whirl the apples through my food processor and strain the liquid through both cheesecloth and a paper filter to get more clarity out of the liquid.

 

I remember someone associated with CoW made mead and triple filtered it. Was that a paper filter?

 

On a side note, seeing how every liquor shop/wine cellar I visit doesn't have a bottle of Sheridan's on their shelf, I might just try to make it myself. Although, I should probably get caps for my rootbeer bottles and brew that rootbeer kit. I think I've stocked enough bottles for a batch.

Apple Cordial

3 cups apples, coarsely chopped
3/4 cups sugar 
1 1/2 cups 80 proof brandy 
one 4" cinnamon stick, broken 

Directions: 

In a large screw top jar, combine all ingredients. Cover Tightly. Invert jar. Let stand for 24 hours. Turn jar upright, let stand 24 hours. Repeat turning process until sugar dissolves. 

Store in a cool, dark place for 4-6 weeks. Strain through a cheesecloth into decanter. 

 (Update: 2/27/2008) This jar has been sitting under the sink for quite some time now, although the lid is now really stuck. I haven't been able to decant it into a clean jar. *sigh*