Waste or mistakes never happen in a farm kitchen.....only future animal or plant food.

October 18, 2012

Hot Apple Cider II

This is last season's version: Hot Spiced Apple Cider 
 (I left out the coconut oil and sugar/cream of tartar this time....just didn't need it to taste "right" this time.)

This season the cider source is a little different and so are the flavors.
Here's this year's version:

Hot Apple Cider II
Apple Cider, about 1.5-2 quarts
OJ frozen concentrate, about .25-.5 cups
Mulling spice, handful
Sea Salt, pinch or 2
Gelatin, 8 TBS
Homemade Vanilla, short dribble

Add all the ingredients in order, leaving the vanilla until the very end. Make sure you sprinkle the gelatin slowly over the surface while the cider is still cool.  It may take a few passes for it to absorb the liquid.  Stir gently, declumping if necessary, and then add a medium low heat. Heat for an hour or so or until the whole house smells of sweet and spices, then the vanilla and it's ready to strain and serve.

Leftovers can be reheated or left chilled for a wonderful dessert (add some heavy cream to the mix before chilling or add whipped to the top) or a packable, light meal Spiced Apple "Custard" or Jello.

See Ya In The Gumbo

1 comment:

  1. The aroma of this simmering must be heavenly. Thanks for linking this week.