Apple Cider Multiple Ways

Local Apple Tree from late summer
heavy with fruit.

I live in the BEAUTIFUL state of Michigan... and this time of year the trees put on their finest colors. The mornings are crisp and the air smells of earth as the sun warms the day. Which also means that around this time of year we have apples in abundance, and I LOVE apple cider. Some of my most favorite fall treats are freshly made doughnuts from Robinette's, Baked Pumpkin Seeds and Apple Cider (hot or cold). 

FRESH Apple Cider is sooooo good! That said I thought why not share some of the tasty things I do with Apple Cider...

MULLED APPLE CIDER CONCENTRATE 

This cider concentrate makes your kitchen smell divine. Its good drizzled over pancakes, added to homemade vinaigrette or used as a ham glaze.

This is also nice to have on hand for a quick hot spiced cider on a cold day or sitting around a fire pit.  Spoon three tablespoons into a large mug and fill with just-boiled water. 

Makes 4-6 Half Pints

Ingredients

1 gallon freshly pressed apple cider

3 sticks cinnamon

1⁄2 tsp. whole cloves

1⁄2 tsp. allspice berries

1 cup granulated white sugar

On-Guard Essential Oil

Instructions

Bring cider, cinnamon, cloves and allspice to a boil in an 8-qt. pot over high heat;

Reduce heat to medium and cook until cider is reduced by half, about 1 ½ hours.

Add sugar and cook, stirring occasionally, until reduced to 4 cups, about 1 ½ hours

(You want to cook it no higher than 218°F. If you cook it beyond that temperature, it will set into jelly).

Let cool in saucepan, strain, discarding spices and store in the refrigerator up to a month 

OR

Alternately, divide among prepared half pint jars, (and this is where I add On-Guard Essential Oil to each jar – see below) apply clean lids and rings and process jars in a boiling waterbath canner for 10 minutes. When time is up, remove jars from canner and let them cool completely before handling.

I do a bit of a spin on this canning recipe for a touch of extra flavor and immunity boost. Before I put the lids and rims on each jar, I add 1 drop of doTerra’s On-Guard Essential Oil per 8oz cup. (which is a ½ pint jar, so 2 drops per pint) and then I follow the canning instructions on the National Preserving Website.

I find this particularly soothing in the winter and who doesn’t need a bit of a boost during the cold and flu season?!

MULLED / SPICED APPLE CIDER

Perfect weather for a backyard
fire, hot cider and s'mores.

Hot apple cider on its own is already a treat in colder temps but adding a few spices and letting them simmer for a while really turns up the volume and gives it a true seasonal taste. (PLUS, your home will smell AMAZING!)

Ingredients:

2 qts apple cider (apple juice will also work)

3 whole cinnamon sticks

4-5 Sliced Apples (multiple kinds are best)

1 Sliced Orange (unpeeled) (Optional: 5 Drops of Wild Orange Essential Oil)

1 tsp whole allspice

10-15 whole cloves

2 Tbsp Honey

Directions:

Add all items to large pot. Bring to a simmer stirring occasionally for about 20min.

Optional: 

Up to ¼-cup brown sugar, whole cardamom pods, Pomegranate, Pear, 3-4 Whole Star Anise 

ADULT OPTIONS: Spiced Rum, Cinnamon Schnapps (add to individual’s cups not the pot because the alcohol will evaporate quite a bit if added to a hot pot)

COCKTAIL APPLE CIDER

Ingredients:

1 Bottle of Pinot Grigio 

2 1/2 Cups of Spiced Apple Cider

1 Cup Club Soda

1/2 Cup Brandy

3 Crisp Apples, chopped

3 Pears, chopped (it is okay if they are not ripe as they will soften as they set in the fridge)

Directions:

Combine all ingredients together in a large pitcher and stir.

Refrigerate for at least an hour before serving.

Modifications:

If the mixture is too sweet for your taste, add an additional cup(s) of brandy.

If the mixture is too strong in alcohol, add an additional cup(s) of cider.

If the mixture is too concentrated for you, add an additional cup(s) of club soda.

Jars all ready for Holiday Enjoyment!

VANILLA APPLE PIE LIQUOR

I must thank last year's Secret Santa (Mary) for this one. This little gem is divine. It goes down WAY too easy and smooth and has quickly become a house hold favorite. I have added my own spin to it as to not completely steal her recipe.

Ingredients

1 gallon apple cider
1/2 gallon apple juice

10 cinnamon sticks

1 whole clove

2-3 whole vanilla beans

1 cup white sugar

3 cups brown sugar

3 cups 190 proof grain alcohol (such as Everclear)

1 cup of Captain Morgan Spiced Rum

2 cups vanilla vodka

You will need a large pot big enough to mix all these ingredients together and at least 6 quart sized canning jars. However, any resealable jars will work.

Directions

1 Cinnamon Stick &
1/3 Vanilla Bean, Check.

Pour the Apple Cider and Juice into your pot with the Cinnamon sticks and clove and bring to a simmer.

Once your juice is simmering, pour in the brown and white sugar and stir the pot till the sugars dissolve. 

Simmer for about 20 minutes. 

Remove from heat and let cool to room temperature. 

After juice is cooled, pour in the bottle of 90 proof, Spiced Rum and Vanilla Vodka and stir for a minute.

*Warning: if you don’t let it cool completely first, you will lose much of your alcohol to evaporation. Do not pour in alcohol until cool.

Cut the vanilla bean into 3rds. Put 1 cinnamon stick and 1 piece of vanilla bean into each of your canning jars and pour your Apple Pie Moonshine filling each jar. (I usually do a sprinkle of Vietnamese Cinnamon too)

Finally, it’s time to enjoy. 

If you let them sit in the refrigerator for 1-2 weeks and shake it every day or so the flavor becomes quite smooth (in my opinion.)

Caution: You will become very popular with your friends.

 

Happy Fall Ya'll

Looking for a fun Fall or Halloween activity? 

Here are two seasonal Scavenger Hunts that are great for kids and families.

Autumn Scavenger Hunt 

Halloween Scavenger Hunt