Four apple cider recipes to jumpstart the day
Sarah Austin | Lifestyle Editor
Apple cider is a classic fall drink. What better way to kick off the new term and get cozy than with a nice warm mug? These simple recipes require few ingredients and a stove, hot plate or instant pot so it can even be done in the dorm — no juicer or apple press needed. With leftovers lasting in the refrigerator for up to two days, or in the freezer up to three weeks, enjoy these ciders for the whole season.
APPLE CIDER SANGRIA
Start to finish: 2 ½ hours
Yields: 6 – 8 servings
1 bottle of pinot grigio (750 milliliters)
2 ½ cups premade apple cider
2 honey crisp apples
2 granny smith apples
1 cup cranberries
Rosemary sprigs (optional)
Cinnamon stick
Slice all apples.
In a large pitcher or punch bowl, add in pinot grigio, apple cider, apple slices, cranberries, rosemary sprigs if desired and cinnamon sticks.
Stir together 2 minutes and place in the refrigerator for 2 hours before serving.
To serve, pour into a cup and spoon some of the fruit slices into beverage then garnish with cinnamon stick and a rosemary sprig. Remember to drink responsibly.
Recipe from The College Housewife
HOMEMADE APPLE CIDER
Start to finish: 3 hours
Yields: 8 – 12 servings
10 – 12 apples, any type
1 ½ tablespoons cinnamon
1 tablespoon allspice
½ cup sugar or sweetener substitute
Cut apples into large chunks then put in a large pot. Fill water 2 – 3 inches over the top of the apples. Add in cinnamon, allspice and sugar and mix. Bring to a boil and watch for 1 hour. Cover pot and reduce heat to low and simmer for two hours — the longer it simmers, the stronger the taste. Strain apple cider to remove food waste then stir. Serve warm or refrigerate and serve cold.
Recipe from OCB Blog
INSTANT POT VEGAN APPLE CIDER
Start to finish: 30 minutes
Yields: 8 servings
4 apples, gala, fuji or any sweet red
1 orange
2 cinnamon sticks or 1 teaspoon cinnamon
5 – 6 cloves
⅛ teaspoon black pepper
5 – 6 dates or 1 – 2 tablespoons sweetener
½ inch fresh ginger (optional)
4 – 5 cups water
Core apples and slice into cubes. Peel, slice and remove seeds from the orange.
Add all ingredients into the pot. Mix with a spatula. Close lid and pressure cook for 11 minutes on high pressure.
Let pressure release naturally at the end of the cooking cycle. Open the lid and let cool for 3 minutes.
Transfer the mixture to a strainer, pressing and mashing to remove as much liquid as possible from the mix.
Serve cider hot or cold.
If using a saucepan instead, follow the same instructions but cook for 2 hours on medium heat with the lid half on. Strain at the end.
Recipe from Vegan Richa
VEGAN MULLED APPLE CIDER
Start to finish: 1 hour 10 minutes
Yields: 8 – 12 servings
2 green apples
2 red apples
2 yellow apples
1 orange
2 cinnamon sticks
½ cup maple syrup
1 teaspoon ground nutmeg
12 cups water
Wash apples, peel orange and cut all into quarters. Place all ingredients in a large pot and bring water to a boil. Reduce to medium heat once boiling and simmer on low for 1 hour. Strain cider from the pot and serve hot.
Recipe from Simple Vegan Blog
Contact the author at lifestyleeditor@thewesternhowl.com
