.....flavors deepen over time.....My grandfather had an applesauce cake recipe that supposedly he got from his grandfather. It called for a cup (?) of rum. It was then to be sealed up and stored in a warm, dark place for 30 days.
Problem is, who can wait 30 days?
My mother had a recipe for crab apple jelly. It was totally inedible when fresh, very bitter. After a year, though, put up in pint jars, it became sweetly, applelly delicious.