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The Kitchen Table

Hot Apple Cider recipe

16 years ago

I usually buy the little cartons of spice/seasoning mix for apple cider and got to wondering if its just as easy and cheaper to make it with my own spices? Its $5 for one of those little half pint containers now. Thats after you buy a gallon of apple cider.

DD has requested some for Christmas. Anyone have a good recipe they've made before. I am sure I can find one thru a search but I don't know if they are "good".

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Comments (4)

cat_mom
16 years ago
If I'm making hot cider and want to just add my own "stuff" w/out a mix, I throw in some cloves (whole), some allspice (whole), cinnamon sticks, grated nutmeg (?), a little brown sugar, sometimes a little ground cardamon, some orange or clementine peel if we have it, and for that extra "oomph" sometimes I'll add a splash of Apple Jack liquor (Calvados would be good, too!).
kickypants
16 years ago
I'm with "cat mom". I just don't use the brown sugar. You can use whole cardamom pods too...not need to crack them. I throw it all in my crockpot and sometimes add some other juices too....oh yes, and some slices of fresh ginger.
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The difference is that apple cider is just that, apples smashed and then pressed to extract all their juices. It's a sweet drink. Vinegar has gone through several chemical changes, first you ferment the cider from the apples, just like you are making beer or wine. Then a "mother" is introduced. There is no good way to describe a mother. If you have ever had a batch of vinegar sit around and get a nasty looking snotty mass in it, then you have seen a mother. The mother eats the sugars and converts them to acid. Fresh cider is sweet, then after fermenting it contains alcohol (like beer or wine) and then the mother converts the whole thing to vinegar. Air is what vinegar needs. Beer and wine are sealed to keep out air, but for vinegar to happen you need air, so you usually make it in a wooden barrel or a container larger than you need. The only downfall with making your own vinegar is that you never know the percentage of acid. You can use it for cooking but not preserving. So you can make salad dressing but not pickles, just because you can't be sure that it is strong enough to keep bacteria from growing. If you search the web you will find directions of making vinegar, even buying a mother. I am just now getting into making my own wine etc, so I have only read about the process. Good Luck!! Tami
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What's the difference: apple juice/apple cider
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Cider is pressed from cold or room temperature apples. It can then be filtered for sediment (if desired) and pasturized (by heat or by UV filter) if desired. Juice is made pressing hot fruit. Both methods taste quite different. Cider is usually a raw product while juice is a cooked product. The teminology is a bit shady these days since so many now pasteurize the cider by heat but not at the high temps that processing juice usually occurs. I hate pasteurized cider when done by heat and prefer if done with UV filter for that old time cider taste. Better yet I hunt for non-pasterized cider which must be labeled as such at orchards that sell it in my state. Big warning on it that may be harmful to children or elderly as non-pasteurized. Recent studies show IF cider pressed with warm apples (yields more juice) and left to sit warm for a while and then frozen, this works as good as heat pasterization. The acidity and good bacteria will work to kill the bad bacteria with this method using warm apples. The final kicker is the freezing action. We made a lot of cider when I was a boy on a large cider press I built in woodshop while in high school. Years later I used to help make 250 gallons each week on a commercial press at an apple orchard I was employed at.
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You could do it in a crockpot, but you would need to put the cinnamon sticks, cloves, and lemon slices in a tea ball or wrap them together in cheese cloth so you would get the flavor right. Or you could heat some of the cider, all of the brown sugar, and the cinnamon, cloves, lemon in a pot on the stove, simmer it a while, then add it to the rest of the cider and cranberry juice already heating in the crockpot.
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jackie_ok
16 years ago
Here is a recipe that I have made for years. Everybody really likes it.

~APPLE CIDER~
1 GALLON APPLE CIDER
4 CINNAMON STICKS
1 SMALL MINUTE MAID ORANGE CONCENTRATE (FROZEN)
1 TSP. NUTMEG
STIR ALL TOGETHER AND HEAT TO SIMMER.
Nita__AZ
16 years ago
I have been making this for about 30 years, it makes your house smell like Christmas and tastes so good.

Wassel Punch

1 gallon apple cider
1 cup orange juice
6 tablespoons lemon juice
3/4 to 1 cup sugar
12 sticks cinnamon (I use about 6 sticks)

In a tea ball put:
48 whole cloves
4 tsp. Allspice

Slow boil 10 - 20 minutes then pour into crock pot on low. After a couple of hours remove spice ball and cinnamon sticks. This recipe can be halved.

* This can also be done in a large pan on top of the stove. After comingn to a boil turn way down and simmer.

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