Fall – it is that time of the year; Cider Mills, apples, pumpkins, rides through the countryside to see the beautiful fall colors. Unfortunately Michigan was hit with a terrible spring this year that damaged the fall apple crop. It has been hard for many small growers.
Spiced Apple Cider
- 3 (3-inch) long cinnamon sticks
- 1 tbsp. whole cloves
- 1 tbsp. whole allspice
- 1 apple, cored, seeded and cut into rings
- 1 orange, cut into rings
- 1/2 gallon of Michigan apple cider
- optional: a jigger of peach schnapps or applejack brandy
Add all of the ingredients to a large saucepan. If you want you can place the first two items in cheesecloth or a bouquet garni bag so you will not have to strain them out later. I never bother as I have to strain the fruit and cinnamon anyways. I also like to press the fruit against the sieve so more of the juice of the fruit will come out.
Simmer on low, covered, for 2 hours. Serve warm with a jigger of schnapps or brandy.
Your kitchen will smell wonderful…
This recipe comes from Burchell’s Farmhouse Inn in Minden, Nebraska which is a little different with the addition of cranberry juice.
Burchell's Farmhouse Inn Spiced Apple Cider
- 1 tsp. whole cloves
- 1 small orange, halved
- 8 cups apple cider or apple juice
- 4 cups cranberry juice
- 1 tbsp. honey
- 6 inches stick cinnamon
Combine all of the ingredients in a large saucepan. Bring to boiling and simmer, covered for 10-15 minutes. Discard cinnamon, oranges and cloves before serving.
oooh, a glass of this would be perfect right now – is spring here in Sydney but still quite nippy.