Thursday, November 28, 2013

Apple Juice

Apple juice is a delicious apple cider syrup boiled until reduced to the consistency of a gel like essence of apples, an ancient specialty of the New England region of the northeastern United States overlooking the Atlantic Ocean. Outside of these six US states of Maine, New Hampshire, Massachusetts, Vermont, Connecticut, Rhode Island, the Apple Cider Syrup has become popular in North America to sweeten the delicious traditional Apple Cider Pancakes, a classic of the first autumn breakfast. The syrup can be prepared the day before use and stored. The cider apples is not filtered and, by tradition, in the United States and Canada is drunk heated unlike in Europe and spiced with cinnamon in particular in the period between the holidays of Halloween and Thanksgiving Day.

Cinnamon Flavoured Apple Juice:


4 apples
6 cloves
1 cinnamon stick
2 cups water


Roughly chop the apples. Place in a large pan and add the water. Add the cloves and cinnamon stick. Slowly bring to the boil and simmer for 45 minutes, crushing the fruit with a masher. Remove from the heat and perform a final crushing of the fruit to maximise the release of juices.

Strain apple juice using strainer, and discard cloves and cinnamon. When cool store the juice in the fridge.

Serve apple juice in glasses.

Post a Comment