Secret Recipe: Late Autumn Cider — Clinging Onto Autumn With a Death Grip

Secret Recipe: Late Autumn Cider — Clinging Onto Autumn With a Death Grip

Photography by Ashley Tarr, food styling by Danielle Wallis

Photography by Ashley Tarr, food styling by Danielle Wallis

Currently we've been drinking down some of our favorite cider recipes to offset the sickness that plagues our work space. We suggest making these recipes for a whole family event or even for those runny nosed friends who crawl back for more.

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Cardamom Pear Cider

Serves 8

Ingredients

  • 10 bosc pears
  • 1/2 cup honey, or sweetener of choice
  • 10 cardamom pods, crushed
  • 3 cinnamon sticks
  • 2 star anise
  • 2 inches fresh ginger root, sliced
  • 1 vanilla pod, sliced lengthwise 
  • 1 teaspoon whole cloves
  • 1 teaspoon whole allspice berries

Method

1. Wash then cut pears in half, remove core and seeds. Stems and peel ok. 

2. In a large stock pot, combine all ingredients and fill with water until just covered. 

3. Bring to a boil, then reduce to a simmer and cook for 1 hour uncovered.

4. The pears should be very soft and starting to turn to a pulp, but mash if needed. Continue simmering for 1 more hour.

5. At this stage, the cider should be a lovely amber color with a sweet and spicy flavor. Add more sweetener to taste or more water if too concentrated. 

6. Strain cider through fine mesh sieve or cheese cloth. Repeat if desired. Some sediment adds body. Discard pulp and spices.

7. Serve hot with cinnamon sticks and fresh pear slices. 

Apple Cider

Serves 8

Ingredients

  • 10 apples, we used Pink Ladies
  • 2 whole oranges, sliced
  • 1/2 cup honey, or sweetener of choice
  • 3 cinnamon sticks
  • 2 star anise
  • 2 inches fresh ginger root, sliced
  • 1 vanilla pod, sliced lengthwise 
  • 1 teaspoon whole cloves
  • 1 teaspoon whole allspice berries

 

Method

1. Wash and core the apples, then roughly chop. 

2. In a large stock pot, combine all ingredients and fill with water until just covered. 

3. Bring to a boil over medium high heat, then reduce to a gentle boil and cook for 1 hour uncovered.

4. Apples are hardy, and take a while to break down. Cover with lid, and continue simmering for 2 more hours.

5. At this stage, the cider should be turning a lovely amber color with a sweet and spicy flavor. Add more sweetener to taste or more water if too concentrated. 

6. Strain cider through fine mesh sieve or cheese cloth. Repeat if desired. Some sediment adds body. Discard fruit pulp and spices.

7. Serve hot with cinnamon sticks and fresh apple or orange slices. 

 
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