If you've been to Greenjeans this holiday season, chances are you've enjoyed a cup (or at least the aroma) of fresh hot mulled apple cider. Jae has been mixing up big batches all month and we keep it percolating in a giant stockpot over candleflame in the shop. We'll be serving it up until Christmas Eve, so come by for some if you haven't yet!
It's been such a hit that many of you have asked for the recipe. So without further ado...!
JAE'S FAMOUS MULLED APPLE CIDER
INGREDIENTS
2 1/2 gallons apple cider (preferably local, organic, free-range, LEED-certified, etc.)
3 navel oranges
3 lemons
6 cinnamon sticks
3 Tbsp. whole cloves
3 Tbsp. whole allspice berries
3 Tbsp. crystallized ginger, chopped
Using a large square of rinsed unbleached cotton cheesecloth, prepare a bouquet garni with the cinnamon sticks, cloves, allspice, and ginger. Add the zest of one orange and one lemon. Form into a sack and tie closed with cotton string.
Juice all the lemons and oranges (including the ones you zested). Strain out seeds.
Combine the apple cider, citrus juice, and bouquet garni in a great big stock pot. Heat to just below the simmering point. Do not boil. Allow to steep over low heat for 45 minutes - 1 hour. (You can leave it on the stove with heat off overnight to develop more flavor.) Skim any sediment that rises to the top. Discard bouquet garni. Serve warm. Spike with rum or brandy if desired/necessary!
This is a fun recipe to experiment with. Jae derived it from one of Oprah's, but he eliminated the added sugar and amped up the flavor. You could try making it spicier with black peppercorns and dried chilies, or fruitier by adding chopped pears, apples, and cherries. Have fun, and enjoy!It's been such a hit that many of you have asked for the recipe. So without further ado...!
JAE'S FAMOUS MULLED APPLE CIDER
INGREDIENTS
2 1/2 gallons apple cider (preferably local, organic, free-range, LEED-certified, etc.)
3 navel oranges
3 lemons
6 cinnamon sticks
3 Tbsp. whole cloves
3 Tbsp. whole allspice berries
3 Tbsp. crystallized ginger, chopped
Using a large square of rinsed unbleached cotton cheesecloth, prepare a bouquet garni with the cinnamon sticks, cloves, allspice, and ginger. Add the zest of one orange and one lemon. Form into a sack and tie closed with cotton string.
Juice all the lemons and oranges (including the ones you zested). Strain out seeds.
Combine the apple cider, citrus juice, and bouquet garni in a great big stock pot. Heat to just below the simmering point. Do not boil. Allow to steep over low heat for 45 minutes - 1 hour. (You can leave it on the stove with heat off overnight to develop more flavor.) Skim any sediment that rises to the top. Discard bouquet garni. Serve warm. Spike with rum or brandy if desired/necessary!
Posted by Amy Shaw. Image by missginsu sourced right here.
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