The apple juice to apple cider and here now widely used in the fall. One reason and now and harvest of apples and the juice is fresh, or apple vinegar unpasteurized everywhere, very cheap. Because the taste of fresh apple and even more pronounced. However, it can be made with pasteurized juice sold in supermarkets.
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| How to make apple juice to apple cider |
The other reason and the for making it temperature cooled and an apple cider and much appreciated during this season we prepare for winter.
I like not only the taste, but also because the aroma and deliciously perfumes the whole house.
Quentão relative of the hot cider and made no alcohol or everclear served to children and adults (during the night of Halloween, many homes offer cider for parents accompanying their children during the hunt for candy) but you can add run, if desired.
Each person has his own recipe, and nothing more than a mixture of cloves, cinnamon and similar spices. However, you can add or take from this recipe. It is very easy and the recipe below and a mixture of recipes that do. It is to you are liking the number of ingredients used (some people like approximately cinnamon, sugar, nutmeg in the etc...). It is your option.
So my apple juice to apple cider recipe (not hard):
Ingredients:
2 tablespoons of cloves (whole)
1 orange cut into thin slices
8 cups cider (or juice) apple
1/2 cup of brown sugar
1 spoon (soup) of Jamaica pepper (allspice)
1 tablespoon (cha) of the nutmeg powder
3 cinnamon sticks (and more for garnish)
Apple juice to apple cider Preparation:
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| apple juice to apple cider |
Put the cider (or juice) in a large saucepan and bring to low heat. Add the remaining ingredients and nails. Cook for about 20 minutes or until boiling. Lower the heat and let cook for another 20 minutes.
Strain and serve hot with cinnamon sticks and / or bits of orange.
PS: There are those who like chantilli cream on top too, but not traditional.
Another recipe not difference homemade result.
Ingredients
Peel and thinly sliced juice of two lemons
3 cups (tea) of sugar
2 1/2 cups (tea) of cold water
1 apple
1 orange
1 lemon
1 liter of apple juice or cider
2 bottles of lemonade
Mint to serve (optional)
Preparation
Place the rind of lemons, sugar and water in a saucepan.
Heats over low heat until sugars dissolves and simmer for 3 minutes.
Remove from heat, cover and let stand for 3 hours minimum, overnight if possible.
Just before serving, strain the syrup and place in a chilled punch bowl.
Add the lemon juice.
Cut the apple into quarters and remove seeds.
Cut each piece into very thin slices, without removing the shell, and add the lemon mixture.
Cut the orange and lemon into thin slices, without removing the shell and place in punch bowl.
Add the apple juice (or cider) and lemonade and mix well.
If desired, garnish with mint leaves.
Serve immediately.
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