PALEO RECIPE
PALEO APPLE CIDER
Warm apple cider is the perfect drink after a cold day, and it makes your house smell amazing, which is an added bonus!
There's quite a few ways to make your own cider, but for this recipe I use plain apple juice. You can juice your own apples (takes about 5 pounds of apples), or buy a brand that has no added sugars or preservatives. Some methods call for using whole apples and water and then straining it out later, but I find this method to be easier (and just as tasty).
Some folks like to leave the spices in after cooking and drink them along with the cider, but I usually take them out. Here are some options on to keep them separated from the cider:
1) Strain the spices out through a cheesecloth after cooking
2) Wrap them in a double-thick piece cheesecloth and tie with a string to form a bag. Place the bag in the pot with the apple juice, then remove the cheesecloth bag before serving
3) Allow the spices to settle to the bottom and ladle the liquid out, while allowing the spices to stay in the pot
There's quite a few ways to make your own cider, but for this recipe I use plain apple juice. You can juice your own apples (takes about 5 pounds of apples), or buy a brand that has no added sugars or preservatives. Some methods call for using whole apples and water and then straining it out later, but I find this method to be easier (and just as tasty).
Some folks like to leave the spices in after cooking and drink them along with the cider, but I usually take them out. Here are some options on to keep them separated from the cider:
1) Strain the spices out through a cheesecloth after cooking
2) Wrap them in a double-thick piece cheesecloth and tie with a string to form a bag. Place the bag in the pot with the apple juice, then remove the cheesecloth bag before serving
3) Allow the spices to settle to the bottom and ladle the liquid out, while allowing the spices to stay in the pot
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Paleo Apple CiderPrep time: 5 mins. Cook time: 25 mins Servings: 4
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Ingredients:
- 5 cups apple juice
- 1/2 tsp. ground cinnamon
- 1/4 tsp. nutmeg
- 1/8 tsp. ground cloves
Equipment:
- Cheesecloth
- Juicer (optional)
- Medium saucepan or slow cooker
- Stirring spoon
Directions:
STOVETOP METHOD
1. Place all ingredients in a medium sized saucepan over medium-high heat. Bring to a boil, then reduce heat to low and allow to simmer for 20 minutes, stirring occasionally.
2. Remove from heat and set aside for about 5 minutes to cool. Strain through cheesecloth and serve (see other straining options in recipe description)
SLOW COOKER METHOD
1. Place all ingredients in a slow cooker and cook for 3-4 hours on high or 6-8 hours on low.
2. Strain through a cheesecloth and serve (see other straining options in recipe description)
And since everyone always asks, you can find the cute mason jar mugs HERE!
- 5 cups apple juice
- 1/2 tsp. ground cinnamon
- 1/4 tsp. nutmeg
- 1/8 tsp. ground cloves
Equipment:
- Cheesecloth
- Juicer (optional)
- Medium saucepan or slow cooker
- Stirring spoon
Directions:
STOVETOP METHOD
1. Place all ingredients in a medium sized saucepan over medium-high heat. Bring to a boil, then reduce heat to low and allow to simmer for 20 minutes, stirring occasionally.
2. Remove from heat and set aside for about 5 minutes to cool. Strain through cheesecloth and serve (see other straining options in recipe description)
SLOW COOKER METHOD
1. Place all ingredients in a slow cooker and cook for 3-4 hours on high or 6-8 hours on low.
2. Strain through a cheesecloth and serve (see other straining options in recipe description)
And since everyone always asks, you can find the cute mason jar mugs HERE!
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