Grandma's Warm Spiced Cider Recipe (2024)

FAQs

How do you make homemade cider better? ›

Caroline advises that with the addition of a little apple juice or elderflower cordial there is every chance that you will be able to turn your cider from puckering to perfect. Just don't put the lid back on it and pop it in the cupboard as it may well start to ferment again.

The process for making apple cider and spiced apple cider is the same. The main difference is that spiced apple cider is, well, spiced! It typically has been infused with flavors of different warm spices (like cinnamon, clove, and nutmeg) versus regular apple cider which gets its flavor solely from the apples.

Per gallon of cider, I recommend using 4 cinnamon sticks and 1 teaspoon each of your chosen spices. Use whole ones, if you can—ground spices will give your cider an unpleasant gritty texture.

To raise the gravity by 5° add about 10g of sugar per litre of juice. i.e. 10g of sugar in one litre of juice will give a potential alcohol increase of 1%. Once you have added your sugar, re-test the juice with the hydrometer until the desired specific gravity is reached.

The apple varieties that we generally find in stores and that are used for the making of modern-style ciders include McIntosh, Golden and Red Delicious, Goldrush, Honeycrisp, Cortland, Idared, Jonagold, Granny Smith, Gala, and Fuji.

It has been known to moderate blood sugar levels, lower cholesterol and has even been known to relieve some of the symptoms of acid reflux. Nice! But aside from being good for you, it just happens to make a mean mug of hot apple cider when mixed with just a few common pantry ingredients!

Apple cider contains polyphenols, which are compounds in plants that act as antioxidants. They can help the body to fight against free radicals and cell damage, lowering your risk of certain types of cancer, diabetes, and heart disease. Polyphenols also help to ease inflammation in the body.

The best way to drink ground cinnamon and apple cider vinegar is to mix 1/2 tsp of cinnamon and 1-2 tbsp of apple cider vinegar in a cup of warm water. Stir well and drink it before meals. This can help with digestion and weight loss, but always consult a doctor before starting any new health regimen.

What alcohol goes well in apple cider? ›

Many alcohols mix well with apple cider. Dark liquors like bourbon (my pick) or dark rum are traditional, but they are by no means the only option. Vodka pairs well with apple cider and is a good light option. You can even let guests each pick their own.

A mixture of apple cider vinegar with a variety of spices and juices (e.g., cinnamon, honey, ginger, cayenne pepper, lemon juice), this cleanse has been sweeping the internet as a beneficial cure-all to help you lose weight, lower your cholesterol and blood pressure, control your blood sugar, boost your immune system, ...

You could certainly drink it as-is at this point, but if you want the kick… then proceed with the dark rum. It's a fabulous complement to the flavors in the apple cider mixture and tastes oh-so-delicious going down. Grab your coziest blanket and your favorite mug… cheers!

The standard refrigeration period for unpasteurized cider is two weeks, or one week after it's opened. For pasteurized cider, it's four weeks or more. Preservatives will add approximately one week to shelf life.

Spiked Hot Apple Cider – hot apple cider is a classic fall drink, this version is spiked with caramel vodka for a fun and delicious drink! Fall co*cktails are a must for fall entertaining. Warm Vanilla Cider is great for carving pumpkins and having fall get togethers. But sometimes you want a grown up version.

Ginger, galangal, star anise, five-spice, peppercorn, and cardamom all add a delicious twist to traditional mulled cider.

Flavor tip one: Add 1/4 of a 12oz can of frozen apple juice concentrate. I add the frozen apple juice concentrate when I am using the grocery store apple cider, in an effort to make it more like the fresh stuff.

Back sweetening reduces perceived sourness, bitterness and saltiness, but may take time to blend in and not give a “raw” impression of unfermented sugar or juice. Higher carbonation adds carbonic acid to the cider, which gives a “bite” to the finish and can help balance sweetness.