They used McIntosh apples from local farms exclusively from what I’ve found in my research. The apple cider I had in Vermont was in my opinion, the epitome of the best apple cider.
Almost all varieties work well, but there are some specifics about varieties below.
Apples: I suggest using a good variety of apples! Make apple cider if you’ve got an abundance of apples that you need to use up. Ingredients for homemade apple cider recipe Trust me, this homemade apple cider tastes just like you got it fresh from an apple orchard! It’s tart, sweet from the brown sugar or maple syrup, and since we didn’t cook it for too long, the apple flavor is so well pronounced. My apple cider recipe uses a food processor to mimic the actions of a traditional apple press just like the way that do at the farm and is cooked just long enough so it’s safe to keep in the fridge for 1-2 weeks. Then you mash the apples with a potato masher and strain the mixture through a cheesecloth. Most apple cider recipes call for low and slow cooking in a slow cooker. My trick was to throw an extra cinnamon stick in the carafe once the cider was room temperature and I honestly think it made the flavor so much more delicious that way! And I’m not kidding when I say that a cupful of this stuff took me back to the cider farm I went to in Stowe! I recently shared this cider with friends and it was a HUGE hit at our fall party. #APPLE CIDER FULL#
We’re using a variety of apples to help pack the cider full of flavor. There’s nothing quite like hot cider on a crisp fall day!Ī mug full of cider is sure to warm you right up.
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