APPLE CIDER RECIPE BY TASTY
Here's what you need: gala apples, green apples, cinnamon sticks, ginger, whole clove, kosher salt, water, brown sugar
Provided by Alix Traeger
Categories Drinks
Yield 10 servings
Number Of Ingredients 8
Steps:
- Place the apples, cinnamon sticks, ginger, cloves, and salt in an 8-quart (7.5-liters) slow cooker. Pour the water over the apples.
- Cover and cook on high for at least 8 hours, or overnight (up to 24 hours).
- Remove the solids from the cider, pressing the pulp to extract as much liquid as possible.
- Whisk in the brown sugar until dissolved.
- Serve hot, or store in the refrigerator to serve later. Reheat before serving.
- Enjoy!
Nutrition Facts : Calories 257 calories, Carbohydrate 68 grams, Fat 0 grams, Fiber 9 grams, Protein 1 gram, Sugar 51 grams
APPLE CIDER VINEGAR RECIPE BY TASTY
Here's what you need: medium apples, water, sugar
Provided by Gwenaelle Le Cochennec
Yield 32 servings
Number Of Ingredients 3
Steps:
- Place the apple peels and cores (optional) in a quart-sized jar with a wide mouth.
- Cover the peels completely with the water.
- Add the sugar and stir.
- Make sure your scraps are completely covered with water.
- Cover the mouth of the jar with a coffee filter or a thin cloth, then screw on the outer ring of the lid.
- Let sit in a dark area at room temperature for 1-2 weeks, stirring the mix once a day to stimulate proper fermentation and prevent mold from forming.
- When you notice some fizz and a significant amount of bubbles on the surface, strain out the scraps and compost them.
- Put the liquid back in the jar, cover with a coffee filter or a thin cloth, and let it sit.
- Taste it once a week and once it has reached your desired level acidity, cover with a lid or transfer to a closed bottle to stop the fermentation.
- The apple cider vinegar will keep for about a year in the refrigerator.
- Enjoy!
Nutrition Facts : Calories 15 calories, Carbohydrate 4 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 3 grams
SPIKED APPLE CIDER RECIPE BY TASTY
Here's what you need: apple cider, cinnamon sticks, whole allspice berries, gala apples, spiced rum, cinnamon stick
Provided by Betsy Carter
Categories Drinks
Yield 16 servings
Number Of Ingredients 6
Steps:
- Add the apple cider, cinnamon sticks, and allspice berries to a slow cooker. Turn the heat setting to high, cover, and warm for 30-60 minutes, or until steaming. Once steaming, reduce the heat setting to warm.
- Add the apples and rum and stir to combine.
- Ladle into mugs and garnish with cinnamon sticks.
- Enjoy!
Nutrition Facts : Calories 166 calories, Carbohydrate 30 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, Sugar 25 grams
HOMEMADE APPLE CIDER RECIPE BY TASTY
Here's what you need: granny smith apples, red delicious apples, orange, whole allspice, whole clove, cinnamon sticks, water
Provided by Ashley Trenkle
Categories Drinks
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place fruit and spices into a slow cooker.
- Add 8 cups of water.
- Cook on high heat for 3-4 hours.
- Uncover the slow cooker, and mash the softened fruit with a potato masher.
- Cover again and cook on low for 1-2 hours.
- Strain out fruit and spices from the slow cooker into a cheesecloth in a bowl.
- Wait about 20-30 minutes for the cheesecloth to cool. Squeeze out cider from cheesecloth into the bowl. Pour the cider back into the slow cooker.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 216 calories, Carbohydrate 58 grams, Fat 0 grams, Fiber 10 grams, Protein 1 gram, Sugar 39 grams
HOMEMADE APPLE CIDER
Homemade apple cider.
Provided by scollins
Categories Drinks Recipes Juice Recipes
Time 7h35m
Yield 16
Number Of Ingredients 4
Steps:
- Place apples in a large stockpot and add enough water cover by at least 2 inches. Stir in sugar, cinnamon, and allspice. Bring to a boil. Boil, uncovered, for 1 hour. Cover pot, reduce heat, and simmer for 2 hours.
- Strain apple mixture though a fine mesh sieve. Discard solids. Drain cider again though a cheesecloth lined sieve. Refrigerate until cold.
Nutrition Facts : Calories 83.2 calories, Carbohydrate 21.9 g, Fat 0.2 g, Fiber 2.4 g, Protein 0.3 g, Sodium 1.2 mg, Sugar 18.3 g
SHORTCUT SLOW-COOKER APPLE CIDER
This homemade cider couldn't be easier: Cut a dozen of your favorite apples into wedges -- skins, seeds, stems and all -- and add to a slow cooker with some spices and water. A bonus: your house will smell delicious too!
Provided by Food Network Kitchen
Categories beverage
Time 6h15m
Yield 12 cups
Number Of Ingredients 5
Steps:
- Thoroughly wash and dry the apples. Cut each apple into 8 wedges (skins, seeds and stems included) and transfer to a 7-quart slow cooker. Add the cloves, cinnamon sticks and 12 cups water. Cook on high, covered, for 4 hours.
- Remove the lid and carefully crush the apples with a potato masher. Cover again and cook on high for another 2 hours.
- Set a large, fine-mesh strainer over a large stockpot. In batches, ladle the apple mixture into the strainer and use the back of the ladle to press down on the apple pulp to extract the liquid. Discard the pulp. Stir in 1/2 cup of the brown sugar until completely dissolved. Taste and add additional sugar if needed.
- Serve the apple cider hot or allow it to cool fully, then serve it chilled over ice.
MOM'S HOMEMADE APPLE CIDER (NON-ALCHOHOLIC)
When I was growing up my mom made a version of this every fall to help get rid of the apples that were starting to wrinkle and weren't bad just yet and she'd make apple jelly with the juice too. I hope you like it as much as my family did and now my neighbors do :)
Provided by crazy crafter
Categories Beverages
Time 3h15m
Yield 1/2 gallon, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Quarter your apples (no need to remove peel or seeds).
- In a large stock pot add your apples and fill with water--just enough to cover the apples.
- Add your sugar.
- Wrap your cinnamon and allspice in a doubled up cheese cloth and tie, and add this to the apples and water.
- Boil on high for one hour (uncovered) checking on it frequently.
- Turn down heat and let simmer for two hours (covered).
- Take off the heat after two hours of simmering and let cool.
- Remove spices and mash up the apples to a pulp like consistency (a potato masher works well for this).
- Once cool pour into a strainer over a large bowl. When most of the juice has drained away, put the remainder of the pulp into a doubled up cheese cloth and squeeze over the bowl until no more juice comes out.
- (At this point you can either restrain the juice to get out the little bits of pulp that remain with a cheese cloth draped inside the strainer to catch them or just leave it like I do).
- You can store in an air tight container in your refrigerator for up to a week or you can freeze it for later use if you like.
- Reheat in the microwave or on the stove and enjoy either plain or you can add caramel syrup or caramels, whipped topping with cinnamon or, like my neighbors did if you like it really sweet, with marshmallows or marshmallow creme.
- also you could make this a diabetic recipe by omitting the sugar and adding diabetic sweeteners to taste in place of the sugar or none at all.
Nutrition Facts : Calories 214.1, Fat 0.8, SaturatedFat 0.2, Sodium 6.2, Carbohydrate 57.2, Fiber 9.4, Sugar 42, Protein 1.1
APPLE CIDER CUPCAKES RECIPE BY TASTY
Here's what you need: brown sugar, granulated sugar, kosher salt, olive oil, vanilla extract, large eggs, baking soda, ground cinnamon, all purpose flour, apple cider, unsalted butter, cream cheese, powdered sugar, cinnamon, apple cider, vanilla
Provided by Alix Traeger
Categories Bakery Goods
Yield 12 cupcakes
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F (180°C).
- In a large bowl, whisk together the brown sugar, granulated sugar, salt, olive oil, and vanilla.
- Whisk in the eggs, 1 at a time, until fully incorporated.
- Add the baking soda, cinnamon, half of the flour, and half of the cider and whisk to combine.
- Add the remaining flour and the rest of the cider and whisk until completely combined.
- Line a 12-cup muffin tin with paper liners. Pour the batter into the muffin tin, filling each cup about ⅔ full.
- Bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool.
- Make the frosting: In a large bowl, cream the butter and cream cheese together with an electric hand mixer until light and fluffy, about 5 minutes.
- Add the powdered sugar in 3 to 4 additions, mixing in between each until incorporated.
- Add the cinnamon, apple cider, and vanilla and mix to combine.
- Transfer the frosting to a piping bag or zip-top bag.
- Pipe the frosting onto the cupcakes. Top with a sprinkle of cinnamon.
- Enjoy!
Nutrition Facts : Calories 428 calories, Carbohydrate 51 grams, Fat 23 grams, Fiber 0 grams, Protein 3 grams, Sugar 40 grams
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