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Recipe File: Mulled Cider (Spiced Apple Cider)
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Fuzzychris
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PostPosted: Fri Dec 31, 2010 9:55 pm    Post subject: Apple Cider Reply with quote

Yes, here in Massachusetts there is definitely a difference between cider and apple juice. And I'm not sure if it should be considered cider if it's pasteurized. It's really hard to find it unpasteurized now. In Mass. (and I think in all the other New England states) it's only allowed to be sold directly from an orchard. Pasteurized cider will not ferment, and I think it needs to be just slightly fermented. Otherwise it's just too sweet.
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trig
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PostPosted: Sat Oct 15, 2011 6:09 am    Post subject: Recipe Reply with quote

I have opposite tastes, I prefer my mulled cider to be sludgy Smile I use very lightly filtered cider, extra pulp OJ, and a mix of ground / whole spices. Here is the recipe.

1 gallon unfiltered cider
half gallon extra pulp OJ
half gallon strong brewed orange pekoe tea
1 tbs cinnamon
1 tbs all spice (or a small handful of whole allspice whichever)
1 whole nutmeg freshly ground
20-25 whole cloves (mine are old so you might want to start at 10ish)

The spices (especially cloves) will become stronger the longer you cook it up to a point. I prefer the taste the cider takes from boiling so I will let it boil for a bit, 15 min or so. Then turn it down and just let it simmer on the stove all day, makes a hearty drink and a wonderful smelling house.
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PostPosted: Sun Oct 16, 2011 10:29 pm    Post subject: Reply with quote

try mixing cider and applejuice tastes like applepie
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Luke
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PostPosted: Wed Oct 30, 2013 10:15 pm    Post subject: Mulled cyder Reply with quote Delete this post

@kenhutton: I am a chef patron of a small bristol (UK) pub and one thing we know about in Bristol is Cyder!
I am happy to share my mulled cyder recipe. 3 litres dry cider, sugar (to taste) zest of 2 clementines, 1/2 nutmeg, 12 cloves, tsp peppercorns, 20g of fresh ginger, 6 cardomon pods, small sprig of fresh thyme, 1 scotch bonnet, 1 star anise

no need to toast the spices, just gently warm them together in a pan (less than a simmer) for 1-2 hours. The scotch bonnet should be added in the last hour and will provide a beautiful floral aroma and gentle warmth but be very carful not to break the skin or the brew will take on an INTENSE heat.

FYI: In the UK the difference between cider scrumnpy is the apples used. scrumpy is made with eating apples and consequently has a very short shelf life (not brewed with beer yeast as someone suggested) where as cider brewed of cider apples which are unfit for eating or cooking due to a very high tanin content. these tanins preserve the brew for long periods
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