This recipe yields a warm and delicious mulled apple cider that will put a smile on your face! Welcome the autumn season with a glass of calming cider with a touch of Monte-Bellaria Pure Lavender Extract.
Cider Ingredients:
10 Large apples, quartered (washed, but not peeled or cored)
1 Large orange (washed but not peeled, quartered)
1 Meyer lemon (washed but not peeled, quartered)
4 Cinnamon sticks
10 Whole cloves
1 tsp Whole allspice berries
1 tsp Ground nutmeg
5 cups Water
Finishing
1/2 cup Brown sugar (dark)
3 Tbsp Monte-Bellaria Lavender Extract
Directions:
- Place all cider ingredients in a large Dutch oven and heat over medium heat. Bring to a boil, then reduce heat to simmer. Cover and cook for 2 hours.
- Remove and reserve the cinnamon sticks. Crush the apple, orange, spices, and lemon mixture with a masher. Return the cinnamon sticks to the pot and bring back to simmer. Let cook, uncovered, for another 45-minutes.
- Let cool slightly, then strain the mix through a fine mesh (like cheesecloth or fine metal strainer) to remove all remaining solids. Press to remove as much liquid as possible. Reserve liquid and discard solids.
- Add the finishing ingredients and stir until completely dissolved.
- Serve warm immediately with a cinnamon stick; or chill and serve with a twist of lemon.
Makes: Two quarts of lavender citrus cider.
Notes:
For all the fruit, just wash; no need to peel or core them, you’ll be straining out all the rough parts! The best apples to use for this recipe are Fuji, Gravenstein or Gala. Seedless oranges are best, such as Naval, Valencia or Jaffa—because the pips of regular oranges can be too bitter. Meyer lemons are a little less tart than regular lemons; if you need to use a normal lemon, use half.
If you have the time, you can use a slow cooker and let the cider ingredients cook on low for 12 to 15 hours. This really allows the flavors to develop fully. Pick up the recipe directions at Step 2; then slow cook on high, uncovered for 1 hour.
