Cinnamon Cider Food

CINNAMON CIDER

Steps:

• In 4-quart Dutch oven, heat all ingredients except oranges to boiling; reduce heat. Cover; simmer 20 minutes.
• Strain punch through sieve or colander. Pour into small heatproof punch bowl. Float oranges in bowl. Serve hot.

SPICED CIDER

Steps:

• In a large pot over medium heat, add the apple cider. Stir in the brown sugar, allspice and nutmeg until the sugar is dissolved and bring to a low boil.
• Stick the pointy ends of the cloves into the orange so that just the buds of the cloves are visible. The entire orange should be covered with the cloves.
• Add the orange to the cider and reduce the heat to simmer. Cover and continue cooking for 20 minutes.
• Serve in warm mugs with a cinnamon stick garnish. For adults, add bourbon to the cider.

CINNAMON SPICED CIDER

Steps:

• In a large saucepan, combine cider, Red Hots and nutmeg. Place cinnamon sticks and cloves on a double thickness of cheesecloth. Gather up corners of cloth to enclose seasonings; tie securely with string. Add to Dutch oven., Bring to a boil, stirring occasionally to loosen candies. Reduce heat; simmer, covered, 10-15 minutes or until flavors are blended. Discard spice bag.

RED HOT CINNAMON CIDER

Steps:

• Put all the liquid ingredients in 42 cup coffee percolator.
• Fill basket with remaining ingredients.
• Plug in and brew.
• Cider is done when coffee maker stops perking.
• Makes approximately 24 (8 ounce) servings.
• OR, put liquid ingredients in a large kettle and tie the dry ingredients into a cheesecloth pouch. Simmer for about half an hour and serve.

SPARKLING CINNAMON CIDER

Steps:

• In a pitcher, combine sparkling apple cider, bourbon and peach liqueur and cinnamon Schnapps. Stir thoroughly and pour into glasses filled with ice. Garnish with a cinnamon stick in each glass. Serve immediately.

APPLE CIDER VINEGAR

Steps:

• Fill a sanitized 1-gallon jar with juice, leaving about 2 inches of headspace.
• Add the hydrated yeast or the wild yeast starter to the jar. Alternatively, if wild fermenting, skip to step 4.
• Cover the jar with a piece of unbleached cotton (butter muslin or tightly woven cheesecloth), or a basket-style coffee filter. Secure with a string, a rubber band, or a threaded metal canning band. This is to keep out fruit flies.
• Place in an environment where the temperature is between 55° and 65°F. Wild yeasts seem to do better at this temperature range. Unlike some active commercial yeasts, wild yeasts are typically slow to start, so don't expect to see bubbles for a couple of days or more.
• At 7 to 10 days, add the raw vinegar. Replace the cover on the jar. Store on your counter or in another spot that is 75° to 86°F.
• Check the vinegar in a month, when you should have nice acidity. However, it may take an additional month or two to fully develop, especially if your environment is cooler.
• Bottle the finished vinegar, saving the mother for another batch or sharing with a friend. Use immediately, or age to allow it to mellow and develop flavors.

CINNAMON CIDER MARTINIS

Steps:

• Make the Cinnamon-Flavored vodka: place 2 cinnamon sticks inside the bottle of vodka-you may need to pour out a small amount of the vodka to make room for the cinnamon sticks; seal tightly and let stand at room temperature for about 2 weeks, depending on the desired level of flavor.
• Shake the bottle every few days; remove the cinnamon sticks and use.
• Rim the glass: dip the edges of 4 martini glasses in apple cider and rim them with cinnamon sugar.
• Make the drink: In a small saucepan, combine the 1 cup cider and 6 oz. vodka; heat over medium to medium-high heat until warm but not hot.
• Pour into rimmed martini glasses and serve.

SPICED ORANGE-CINNAMON CIDER

Steps:

• Combine orange juice, apple cider, orange slices, lime slices, cinnamon sticks, cloves, and star anise in a large saucepan.
• Bring to a boil over medium-high heat, about 5 minutes. Reduce heat to low, cover, and simmer for 10 minutes.
• Remove cinnamon sticks, cloves, and star anise. Stir in honey and keep warm.
• Pour warm cider into cups and garnish with a cinnamon stick for stirring and several orange and lime slices.