A warm and spiced apple cider recipe that's perfect for a chilly day.
- Carbohydrate 143.272695946614 g
- Cholesterol 0 mg
- Fat 3.29643194748627 g
- Fiber 15.0130811066266 g
- Protein 3.25263151511691 g
- Saturated Fat 0.740242017944445 g
- Serving Size 1 1 Recipe (1619g)
- Sodium 80.3725801758116 mg
- Sugar 128.259614839988 g
- Trans Fat 1.28648771083486 g
- Calories 578 calories
Step-by-step
- In large pot combine apple juice, water, cinnamon sticks, cloves, orange and bring to a boil
- Reduce and simmer for 15 minutes or longer
- Serve
How long can simmered fruit juice sit on the stove before the aromatics turn bitter? Leaving whole cloves in hot liquid past twenty minutes extracts harsh tannins rather than pleasant warmth, so remove whole spices promptly if holding the beverage on low heat. Preserved bottled apple juice yields a uniform, sweet foundation, whereas pressing raw, unrefined orchard apples introduces wild yeasts and natural malic acid that brighten the flavor profile considerably.
- Strain the liquid through a fine-mesh sieve lined with cheesecloth to remove suspended pulp and sediment before storing.
- Refrigerate leftover cider in an airtight glass container for up to four days.
- Reduce chilled extra cider down by half over medium heat to create a thick syrup suitable for glazing roasted pork or brushing onto sponge cake layers.
- Add splash ratios of two parts cider to one part bourbon or dark rum when reheating individual portions for service.
Chilled leftovers also function effectively as the primary liquid base for braising root vegetables or poaching firm pears. Maintaining storage temperatures below 40 degrees Fahrenheit prevents unwanted secondary fermentation in leftover portions.
