Created for Stemilt by Laura Scherb from @pageandplatestudio
Ingredients
- 15 Stemilt Honeycrisp Apples, cored and quartered (no need to peel!)
- 5 bay leaves (use fresh, not dried)
- 2 stalks of tarragon
- 1/4 cup of honey
- 20 cups of water
This apple cider recipe isn’t your typical batch, but it’s especially perfect for one reason above all: it’s a delicious cooking cider!
Rate this recipe:
(2 votes, average: 4.50 out of 5)
Loading...
(2 votes, average: 4.50 out of 5)Loading...Instructions
- Find the largest pot you have — a stock pot works great here! Add the apples, bay leaves, tarragon, and honey, then add the water (as much as you can fit into your pot will work just fine). Stir thoroughly.
- Put the stock pot over high heat, and bring to a boil. Once the pot is boiling, reduce the heat to medium low and cover.
- Let cook for around 2 hours, until the apples are extremely soft.
- Turn the heat off. Using a potato masher, mash the apples into the liquid. You don’t need to completely smash them to bits, but mashing them this little extra bit allows extra flavor to seep into the cider.
- Place the pot back on a low simmer, and cook for 20-30 more minutes.
- Let cool slightly, then taste, and add more honey if desired.
Nutritional Information
Per Serving
- Calories: 200
- Fat Content: .6g
- Cholesterol Content: 0mg
- Sodium Content: 18mg
- Carbohydrate Content: 53.2g
- Sugar Content: 41.8g
- Fiber Content: 8.1g
- Protein Content: .9g
