Nourishments—

Apple Season Means Cider Season

By Nancy K. Crevier

If I was looking for a beverage to load me up on vitamin C just as winter and the cold season is on the horizon, I would have to indulge in apple cider. Apple cider is the juice of early harvest apples and comes into its own in New England in September and October. As a thirst quenching answer to an afternoon’s long hike, icy cider wins hands down. When autumn’s breeze has a bit more bite to it, is there anything more satisfying than wrapping cold-reddened hands about a mug of steaming, mulled cider and inhaling the fragrant spices?

Apple cider is set off from its paler, less robust cousin, apple juice, by the distinctive tangy flavor that comes from pressing early season apples before they have developed a higher sugar content. In addition, apple cider generally is not filtered, as is most apple juice.

At one time, it was pasteurization that set apple juice off from apple cider. But because cider can be made from apples that have fallen to the ground, potentially becoming contaminated by the feces of wild animals, almost all cider sold in the US is pasteurized using a high heat method to destroy pathogens. Current FDA guidelines require unpasteurized cider to carry a warning on the label noting that it may contain harmful bacteria. True, unpasteurized cider is found only at a very few small farm stands.

The amount of heat applied to kill harmful bacteria is not so great as to adversely affect the characteristic flavor of cider, though. Most ciders must still be refrigerated, as well, as they are not stable enough to be left at room temperature. Fermentation will continue if the beverage is not chilled, resulting in hard cider — which may or may not please you.

The difference between brands of cider is in the selection of apples used to make the beverage. A combination of tart and sweet apple varieties provides a balanced result, and each maker has his or her own criteria for the tartness or sweetness of the finished product.

If you are lucky enough to have access to a few varieties of apples in quantity, making cider is not so difficult. A bushel of apples will yield about 3 gallons of cider, and electric juicers take the work out of pressing and straining the juice. While apples do not have to be perfect for cider making, do not use any apples that are spoiled.

Make sure that all of the equipment is scrupulously clean, and that the jars or bottles used for storing the cider are sanitized. Allow the bottled juice to stand for three to four days at about 72 degrees Fahrenheit, stopped with cotton plugs rather than the cap or lid that comes with the container. Then, if pressure from fermentation builds up, only a soft cotton plug will be ejected, rather than having the whole kit and caboodle explode. Pour off the clear cider from the sediment and pasteurize the cider by heating it to at least 160 degrees. Store the cider in the refrigerator and use within one week. Cider can be frozen, as well; just be sure to leave room at the top of the container for expansion.

Apple cider is a great addition to root vegetable or fruit soups, and to gravies and sauces, so don’t be shy about experimenting. Try boiling it down to concentrate the flavor, cooling it, and whipping it into cream cheese frosting to top a spiced apple cake. Whisked together with a little apple cider vinegar or lemon juice, a touch of honey, a little olive oil, minced shallots, and a dab of thyme and cinnamon, cider makes a light and delightful salad dressing for spinach salad. The possibilities are endless — or just drink it.

Whether you make your own, buy it from a local orchard, or pick it off the shelf at the supermarket, now is the season for sipping cider at its peak. Make the most of it!

Delicious Hot Cider Drink

½ gallon apple cider

1 qt blueberry juice

1 qt pomegranate juice

1 qt grape juice

½ C honey

1 stick cinnamon

1 Tbs whole cloves

2 Tbs grated fresh ginger

1 Tbs black peppercorns

Tie the cloves, ginger, and peppercorns together in a cheesecloth bag. Place all of the ingredients into a large, stainless steel pot and bring to a boil. Reduce to a simmer and heat for about 20 minutes. Remove spices and serve hot.

Apple Cider Chutney

4 C apple cider

 ½ C apple cider vinegar

1 lb pearl onions, blanched for three minutes, drained, and peeled. Chop coarsely.

1 C raisins

¼ C honey

1 fresh cayenne pepper or other long, hot red pepper

1 Tbs minced fresh ginger

1 clove garlic, crushed

pinch ground cloves

pinch cayenne pepper

salt to taste

Combine all ingredients in a stainless steel pan and bring to a boil. Reduce heat and simmer until thickened.

Serve with roasted poultry or grilled salmon, or as an accompaniment to an Indian vegetable curry with bread.