Hot Spiced Apple Cider
Before anyone gets too excited or dismayed: there is no alcohol in this recipe - this is an American “cider” rather than an English “cider”.
What this IS is a steaming mug of seasonal goodness that no resonable person could ever claim to not enjoying.
As soon as I see the apples beginning to show some colour in the orchard (even if it’s a burning hot August day) I begin dreaming of all the industrial sized pots of cider to come.
Of course, growing your own apples is not a prerequisite for this recipe. But getting your hands on some local apples from the local market and juicing them yourself at home really does make the world of difference both to the flavour and nutritional vigour of your cider. And failing that, bottle apple juice will do, but really try for the highest quality you can find - a long-life carton is spiced cider blasphemy!
I like to make a big batch of this because it disappears fast in my house. It lasts for approx 5 days in a sterilised bottle in the fridge. Alternatively you can freeze your batch as soon as you’ve made it and keep for months.
Ingredients
(makes 2 litres)
2 litres freshly squeezed apple juice
1 inch peeled fresh ginger sliced into chunks
2 cinnamon sticks
1 tbsp cloves
3 long strips of orange peel
1/4 tsp dried jalapeno peppers (optional)
Method:
- Place all the ingredients in a large pot and set over a medium heat until the apple juice comes to a gentle simmer.
- Cover the pot with a lid and reduce the heat. Leave the mixture to spice up for 20mins.
- Remove the pot from the heat and carefully strain the cider.
- Serve hot
** Option to dilute your mug with some hot water if the apple juice is particularly sweet.
What this IS is a steaming mug of seasonal goodness that no resonable person could ever claim to not enjoying.
As soon as I see the apples beginning to show some colour in the orchard (even if it’s a burning hot August day) I begin dreaming of all the industrial sized pots of cider to come.
Of course, growing your own apples is not a prerequisite for this recipe. But getting your hands on some local apples from the local market and juicing them yourself at home really does make the world of difference both to the flavour and nutritional vigour of your cider. And failing that, bottle apple juice will do, but really try for the highest quality you can find - a long-life carton is spiced cider blasphemy!
I like to make a big batch of this because it disappears fast in my house. It lasts for approx 5 days in a sterilised bottle in the fridge. Alternatively you can freeze your batch as soon as you’ve made it and keep for months.
Ingredients
(makes 2 litres)
2 litres freshly squeezed apple juice
1 inch peeled fresh ginger sliced into chunks
2 cinnamon sticks
1 tbsp cloves
3 long strips of orange peel
1/4 tsp dried jalapeno peppers (optional)
Method:
- Place all the ingredients in a large pot and set over a medium heat until the apple juice comes to a gentle simmer.
- Cover the pot with a lid and reduce the heat. Leave the mixture to spice up for 20mins.
- Remove the pot from the heat and carefully strain the cider.
- Serve hot
** Option to dilute your mug with some hot water if the apple juice is particularly sweet.