In North America the line between Apple Juice and Apple Cider is thin, and the only difference is in fact that the cider is raw. Cider is a freshly squeezed apple juice that has not undergone a filtration process to remove coarse particles of pulp or sediment. Apple juice on the other hand is juice that has been filtered to remove solids and pasteurized so that it will stay fresh longer.
After a long walk or even apple picking on a breezy fall day, I highly recommend you warm your cold apple cheeks with this delicious, hot, spiced and spiked cider.
It might be a little wintery and even christmasy, but what the heck – It is delicious!
Recipe: Apple Ciderinspired by Sean Rembold at bonappetit.com
- 2 L (0,5 gallons) Apple Cider - preferably homemade
- 2 tsp allspice
- 1 tsp nutmeg
- 4 whole cloves
- 3 cinnamon sticks
- 3 star anise
- 1 vanilla bean
- A generous dash of Cognac, Calvados, or Bourbon
- Combine cider, allspice, nutmeg, cloves,cinnamon sticks and star anise in a large pot
- Scrape in seeds from vanilla bean and add both bean and seeds
- Bring the spiced cider to a simmer over medium heat
- Reduce heat to medium-low and cook just below a simmer until flavors meld (about 30 min)
- Strain the cider through a sieve into another pot or heatproof punch bowl
- Add a dash of Cognac and serve while steaming hot