30 Apple Cider Recipes for Fall (2024)

FAQs

How to make cider from fallen 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.

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.

As you might expect, the cider is designed to go with a holiday feast, though it's a great choice for any fall or winter event.

favourite ways to use windfall apples or thinned apples. I make use of this in a wide range of ways around my home – from cleaning, to making hair rinses, for example. Of course, we can simply leave some dropped fruits for the wildlife in our gardens. And simply to rot down and return nutrients to the soil.

If you're aiming to make one demijohn of cider, a demijohn takes 4.5 litres (1 gallon) of liquid. As a general rule you will need about of 9 kg (20 lbs) of apples to produce 4.5 litres of juice.

Right before you put your cider in the fridge, add 1 tsp allspice, 1 pinch of nutmeg, 2 whole cloves, and 2 cinnamon sticks. During cold-crashing, the flavors will seep into your cider.

Cinnamon comes packed with anti-inflammatory and antibacterial properties -- both of which can help in boosting your immunity system. Regularly consuming cinnamon water can aid your body's defence against illnesses and infections.

You can incorporate Cinnamon in other recipes too. Keep it to one Cinnamon stick per day. Each of Cinnamon sticks weigh about 5g which is within the daily limit.

An apple martini (appletini for short) is a co*cktail containing vodka and one or more of apple juice, apple cider, apple liqueur, or apple brandy.

What is apple cider with alcohol called? ›

Apple cider is apple juice that has not been filtered and still contains all the apple pieces, pulp, and sediment. It is the raw, purer version of apple juice. To make an alcoholic cider, yeast is added which converts the sugar into alcohol. Simple right? Hard cider is the adult version of apple cider.

Liquor. We recommend spiking apple cider with your favorite kind of whiskey or rum. Whiskey adds warmth to the cider while rum adds sweetness. For a combination of sweet and spicy, try Fireball or another cinnamon whiskey.

The easiest way to do this is to start with a mature spirit, such as spiced rum or whiskey, that already has plenty of rich flavor. (Gin can work too, but you have to play up its spicy side.) You can also take an unaged spirit and pair it with a taste of autumn, like cinnamon, nutmeg, clove, vanilla or ginger.

She said the safest way to serve apple cider is either cold or hot - not warm. When buying apple cider, pay attention to shelf life. 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.

It's absolutely important to dilute ACV before consuming it. Having it straight can harm your teeth and esophagus.

Traditionally, cider is made from drop apples. That part of the crop that fell before it could be picked was used by the farm family, canned, dried or pressed into juice.

“It is possible for growers to harvest apples for cider production from the ground, but both growers and cidermakers must understand how to best address food safety concerns and ensure that the process adopted for cider manufacture reduces or eliminates pathogen contamination,” Ewing Valliere said.

You don't need blemish-fee apples for cider. Scab, cat-facing from codling moth, bird pecks…they don't matter.

Often, these fallen fruits are a little more mature and contain higher sugar levels, making them an excellent ingredient for crafting deliciously potent hard ciders and apple spirits. Furthermore, an innovative trend has emerged wherein these fallen apples are dried and ground into apple flour.