Cider presses are busy now throughout the apple states, pressing fresh apples into delicious cider, made with no sugar and no preservatives. This is what makes cider different from apple juice bought in the market, which usually contains a preservative and is usually pasteurized. Fresh cider is not pasteurized and therefore a natural fermentation process takes place.
It is best to buy only the amount that you will drink during one week and to keep the cider refrigerated. Here are some recipes that use cider for various drinks, hot and cold Hot Spiced Cider 2 quarts cider 1 teaspoon whole cloves 1 teaspoon whole allspice 2 to 3 cinnamon sticks
Wrap spices and tie in a cheesecloth bag. Drop spices into cider in large pot and bring to a boil. Simmer for 30 minutes. Serve hot, for 10 people. Wassail Bowl, With Cider 6 cups cider 1 1/2 cinnamon sticks 1/4 teaspoon nutmeg 1/4 cup honey 3 tablespoons lemon juice 1 teaspoon lemon rind 1 can, 1 pound 14 ounces unsweetened pineapple juice, or 2 1/2 cups 1 orange Whole cloves
Heat cider and cinnamon sitcks in large pot. Bring to boil and simmer 5 minutes. Add remaining ingredients and simmer 30 minutes. Slice orange in half. Stick with whole cloves and float on top of wassail bowl. Cider Float 1 quart cider 1 pint vanilla ice cream Ground nutmeg
Pour 1 cup cold cider into 4 old-fashioned root beer mugs or tall glasses. Top each with a scoop of vanilla ice cream. Sprinkle with nutmeg. Makes 4 floats.