Apple Pie Infused Cider
This heartwarming beverage transforms ordinary hot apple cider with vanilla, cinnamon, and other spices into a sensory journey that evokes memories of freshly baked pies. Perfect for brisk autumn evenings and holiday gatherings, this recipe blends traditional mulling techniques with innovative flavor combinations to create something truly special.
Equipment
- Large Stockpot or Slow Cooker
- Fine-mesh Sieve
Ingredients
Base Ingredients
- 1 gallon fresh apple cider unfiltered preferred for richer flavor
- 3 cinnamon sticks or 1 tablespoon ground cinnamon in a tea infuser
- 1 vanilla bean split lengthwise, or 1 tablespoon pure vanilla extract
- 5 whole cloves
- 1 star anise pod
- 2 tablespoons brown sugar optional, can substitute with maple syrup or honey
- 1 orange sliced into rounds
- 2 apples sliced into rings (Honeycrisp or Gala recommended)
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon allspice
- 1/4 cup caramel sauce homemade or store-bought
- 2 tablespoons butter optional, adds richness
Instructions
- Pour the gallon of apple cider into a large stockpot or slow cooker. If using a stockpot, set heat to medium-high just until you see small bubbles forming at the edges (approximately 180°F), then immediately reduce to low. For slow cookers, use the high setting for 30 minutes, then switch to low.
- Add cinnamon sticks, split vanilla bean, whole cloves, star anise, and freshly grated nutmeg. For enhanced extraction, gently crush the cinnamon sticks and star anise with the back of a knife before adding.
- Incorporate the sliced orange and apple rings. Position the fruit slices so they're fully submerged to maximize flavor extraction. For a pro tip: quickly sear apple slices in a hot skillet for 30 seconds before adding to develop caramelized notes.
- Add brown sugar (or your chosen sweetener), allspice, and caramel sauce. Stir gently to incorporate without disturbing the settled spices too much.
- Cover partially with a lid and simmer on the lowest possible setting. For stovetop preparation, use a diffuser if available to ensure gentle, even heat distribution. Stir occasionally (every 20-30 minutes) to prevent any caramelization on the bottom of the pot. Simmer for at least 45 minutes, but 2-3 hours develops optimal flavor.
- Just before serving, add butter if using, allowing it to melt completely. Stir gently to incorporate. Strain the cider through a fine-mesh sieve into a serving vessel or directly into mugs. Garnish each serving with a fresh cinnamon stick and apple slice.
Notes
Substitution Notes:
- For a dairy-free version, use coconut oil instead of butter
- Replace brown sugar with 2 tablespoons of maple syrup for a different depth of sweetness
- If you don't have whole spices, use ground versions in a tea infuser (½ teaspoon each of ground cloves and star anise)
- Serve in clear glass mugs to showcase the beautiful amber color and floating spices
- For adult gatherings, add 1.5 oz of bourbon, spiced rum, or apple brandy per serving
- Create a "cider bar" with toppings like whipped cream, caramel drizzle, cinnamon sticks, and apple slices
- Pair with warm gingerbread cookies or apple cider donuts for a complete fall experience
- Cooled cider can be refrigerated for up to 5 days in an airtight container
- Freeze leftovers in ice cube trays for quick single servings
- When reheating, avoid boiling to preserve flavor integrity
Nutrition
Calories: 120kcalCarbohydrates: 30gSodium: 25mgPotassium: 295mgSugar: 26gVitamin C: 12mg
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