Instead of crabapples, you can also use chokecherries with scotch, or raspberries with rum.

Crabapple Liqueur

1 (4-quart) mason jar with tight-fitting lid
4 quarts crabapples, washed, cored and quartered
4 cups granulated sugar
3 cups vodka

1. Fill mason jar with prepared crabapples.
2. Add the 4 cups of sugar and 3 cups of vodka.
3. Store the jar on its side, turning once every day for 16 days to help the sugar to dissolve.
4. After 16 days, filter out the fruit bits and bottle.

Makes 1 quart.