Traditionally a Christmas recipe, Apple cider when made from freshly pressed Apples is known to lower cholesterol and improve general lung health.
In the UK, Apple cider is traditionally left to ferment and hence alcoholic, but today I'll be taking you step by step through the process of making your non-alcoholic version.
Ingredients: You don't actually need that many ingredients other than the Apples themselves, but you will need to ready a little set of tools to you.
- Apples - Cinnamon sticks to serve - Knife and apple corer - Blender - Cheesecloth - Some kind of large container Choosing Your Apples: Obviously, the apples you choose are going to affect the taste dramatically and totally define the final product.
Commercially produced apples ciders use a variety of apples mixed together, so that's the safest route to go.
In general if you want a sweet cider, go for Red Delicious, Green Delicious, Jonagold and Fuji apples.
Using Granny-Smith, McIntosh, and Pink Lady apples will leave you with a sharper taste.
Purchase from the local farmers market if possible for the freshest taste and lowest environmental impact.
Preparation: Start by preparing the apples by washing and coring them.
Slice the apples into quarters, then puree them in the blender.
The finer your puree the more juice you will be able to extract from them.
Now you're ready to press them.
Stretch the cheese cloth over the top of the container you have ready and pour the puree onto it.
Press down to force the juice into the container.
That's it.
If you've made a lot, you can freeze it for up to a year - but since it's christmas soon, why not warm the cider up and add in some christmas spices (cinnamon, nutmeg, cloves).
Personally, I like to add a few cups of happy christmas brandy into mine to help fight the winter chill...