Apple Cider Rules!

Fall and winter is the time of year that we get to drink the local apple cider. Here are a few ways to enjoy this nutritious apple essence during the season.

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Apple cider is the unfiltered juice constrict from apples … that ’s it … nothing else added . depend upon the variety(ies ) of Malus pumila used , the cyder can very sharp-worded , mildly so , or surprisingly sweet . The height of the season is autumn when apples are harvested and it poke out into the cold winter month . Cider is good dish up both cold and hot . The latter is often heat with excogitate spice and served at vacation assemblage , after going , ice skating or caroling . I sometimes keep the jug on my backporch and if it is quite cold out , it often partially freeze out into a slushy , which I quite enjoy .

When I make applesauce , I generally pour Malus pumila cider over the apples rather than piddle , which gives added flavor and often makes it so the applesauce does not require any sweetener . Just a little , is also good summate to the filling for orchard apple tree pie , cobbler , crumble , crisp , etc . I like a little in Timothy Miles Bindon Rice pudding and oatmeal . Sometimes , I append apple cider to a wintertime squash vine soup or gratin .

Apple cider , like the apple from whence they come , avail to clean the system and aid in digestion , elevates blood sugar and lowers cholesterol . Apples contain vitamin A , C , B2 and kB ; remember an apple a day maintain the doctor away – cyder is good for us .

Recently , I was working with my co-worker and ally , Connor Rasmussan , who is a mixologist at Woodberry Kitchen . During the past year or so , Connor and I have been creating aromatic bitter , shrubs , cocktails and more – and we learn classes on these subject in Baltimore ( seehttps://www.creativealliance.org/events/2013/bitters-truth-aromatic-adventurefor upcoming course ) . Behind the streak , he had a squirt bottle of what he call Apple Cider Reduction and he prepared it from reducing apple cider down to a thick syrup – and it was delicious ! So I made my own and here ’s how to do it .

notice : 1 gal of orchard apple tree cyder will give 1 quart ofApple Cider Molasses . Put the cyder into a large , non - reactive pan over medium - high heat . When it number to a boiling point , reduce heat energy to a simmer and cook for about 1 1/2 to 2 hours , excite occasionally . The cyder will turn a darker , brown colouring material and thicken to a syrupy body . Once it has reduce down by three - quarters of the amount – to about 1 quart , very cautiously fuck up on a spoonful until it is cool – and try for fragrance . The reduced cider becomes quite lemony and I find that I need to stir in about 1/2 cup of organic cane sugar , until it is dissolved . You could habituate dear or maple sirup , which would demand a little longer cookery time . Allow this to cool down to room temperature , pour into a quart jolt , recording label and refrigerate .

So what to do with apple cider molasses ? I have found many ways to use it from all form of beverages and libations , drizzled over ice pick or bar , in rice pudding , hot cereal , in adust bean plant , mashed sweet potatoes , wintertime mash dishes , soups , sauces and salad fertilization . I depend it would be great in a marinade or barbecue sauce . I created a puncher for Thanksgiving and serve it both with and without alcohol – and it was a hit both ways – lets say that there was none leftover ! Click this link forHarvest Punch with Apple Cider .

Meanwhile , go out and buy a gallon of fresh - pressed local Malus pumila cider to toast the solstice , holiday or new yr !

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