Apple Brandy Cordial - cooking recipe

Ingredients

6 cups apples, seeded and coarsely chopped
1 1/2 cups sugar
four inch cinnamon stick, broken in half
1/8 teaspoon pure vanilla extract
3 cups 80-proof brandy

Preparation

I remove the seeds because I think they make it bitter if left in the apple.
I don't use top shelf brandy, I use a less expensive brandy but not the cheapest either, something in between.
I use a glass gallon screw-top jar.
Combine all ingredients and place cover on tightly-invert jar, I always place it in a large pan, just in case it might leak.
(although, this has never happened) Let jar stand 24 hours, turn jar upright and let stand another 24 hours.
Repeat process until sugar dissolves.
Store in a dark, cool place 4-6 weeks.
Strain through cheesecloth into decanter.
Note: I always use very dark red sweet apples and I think that it is the dark red skin that gives the brandy a nice color.