Cooking For Engineers

[Fuzzychris]

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.

[trig]

I have opposite tastes, I prefer my mulled cider to be sludgy 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.

[Guest]

try mixing cider and applejuice tastes like applepie

[Luke]

@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

[Darryllswife]

My late husband used this recipe for years. I’m so thankful that the recipe is still online because I use it every year and my copy has gotten a bit weathered.
Absolutely love it. Thanks