When warm nights turn into chilly, misty mornings and the leaves start to change, that's when I am happiest. I have favorite characteristics about every season, but there is something about brisk air and leaves crunching under my feet that makes me extra happy. So, I can officially say Autumn is my favoroite season.
The physical changes outside aren't the only things I like about this time of year. There are edible concoctions that accompany Fall that I like too!
Growing up, Apple Cider was a pretty big deal. For my British friends reading this, apple cider is not the type of cider you think. It's non alcoholic, but that doesn't make it any less tastey. Read up on the basics here. In high school I drank it piping hot while bundled up at bonfires and as a child I drank it while sorting through candy after trick-or-treating.
At home Apple Cider is wildly available; at farmers markets, festivals, and county fairs, but I've found nothing like it here. Perhaps I'm not looking hard enough. For those of you that are intrigued and would like to try it, it's super easy to make at home. Once you've got the basic recipe down, I highly suggest try Martha Stewart's Apple Pie-Spiced Cider recipe too!
Drink it chilled or warm (I like both), and enjoy the taste of the season!
Homemade Apple Cider
Prep: 15min Cook time: 3hrs 20min
- 10 apples, cored and quartered (mix different apple varietys for a more complex flavor)
- 3/4 cup white suger
- 1 tablespoon ground cinnamon
- 1 tablespoon ground allspice (or mixed spice)
- Place apples in a large pot and add water, enough to cover the apples by an inch or two.
- Stir in sugar, cinnamon, and allspice.
- Bring entire mixture to a boil. Allow to boil for one hour.
- After the first hour, cover the pot, reduce the heat, and let simmer for 2 hours.
- Strain apple mixture through a fine mesh sieve.
- Discard any solids.
- Drain the cider again through the same sieve lined with a cheesecloth.
- Discard the reminants.
Cider should be consumed within 3 to 4 days. Freeze for longer storage.