About 750g crab apples
70cl whisky
5 tbsp honey or sugar
3 slices of fresh ginger
1 Wash and dry the Crab apples. Halve them and place in a 1-litre sterilised jar. Top up the jar with whisky as you go. Swirl in the honey or sugar. Tuck in your ginger slices or any other spices you might want to add e.g a cinnamon stick, clove.
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. Matures nicely after 3–5 years
