Nourishments—

Autumn’s Beverage Is Hard To Pass Up

By Nancy K. Crevier

I am hard-pressed (excuse the pun) to think of a beverage that more clearly says “Autumn!” than apple cider. When the tang of fall is in the air, the sweet tang of freshly pressed apple cider from local cider mills and orchards is on the tongue.

Apple cider and apple juice are both the product of crushed apples, but apple cider fans will tell you that therein end the similarities. What is it that makes apple cider so distinct?

After the odd-sized, smaller apples are gathered from the orchard and cleaned, they are ground into a thick pulp from which the juice is extracted. The juice is then cooled before being bottled. If the juice undergoes further filtration to clarify it, it becomes apple juice and is pasteurized at a high enough temperature to make it shelf-stable when bottled.

Apple cider is the cloudier cousin of apple juice, and it is that unfiltered liquid with fine bits of apple still swishing around in it that sets it aside from apple juice. Most ciders are pasteurized for health reasons and preservatives may be added to slow the natural fermentation process, but even so, cider must always be refrigerated, whether opened or not.

Ice cold apple cider is a delicious treat, but on a gray, chilly day, hot cider is the remedy for lifting spirits. A delight on its own, there is nothing wrong with adding a stick of cinnamon and a few cloves to apple cider as it heats. A dollop of sweetened whipped cream adds a jaunty effect. Cider purists will agree that there is nothing to be gained by adding sugar to an already naturally sweet product.

Cider made from other fruits such as pears or cherries is sometimes available and can readily be combined with apple cider for a different kind of taste treat.

Not surprisingly, apple cider is a good source of fiber and the low-sodium, fat-free, cholesterol free food is a good source of vitamin C, as well. Hmmm.  Smells heavenly. Tastes great. And it’s good for you. Bottoms up!

Lemony Cider Drink

6 ounces cold apple cider

2 ounces freshly squeezed lemon juice

4 ounces sparkling water

Fill a large glass with ice. Add cider and lemon juice. Stir.

Pour sparkling water over and serve.

Hot Mulled Cider

1 gallon apple cider

2 C orange juice

4 cinnamon sticks

1 Tbs whole cloves

1 Tbs whole black peppercorns

1 piece of fresh ginger about the size of a fifty-cent piece

Place cinnamon, cloves, peppercorns, and ginger in a bag of cheesecloth.

Pour cider and orange juice into large, stainless steel pot. Add spices.

Heat just to boiling, reduce to a simmer for about half an hour.

Serve hot.

Optional:

Stir in 2 C dry sherry or 1 C brandy and 1 C sherry just before serving.