58
|
AUTUMN
|
EARLY WINTER
2016
We know andwe grow...
apples, apples,
apples...
handpicked fromour
orchards to your home
or...
pick your own for fun...
Sept - Nov... 9am-5pm
496415GreyRoad2,
Clarksburg
what you need...
8-10 apples
1⁄2-1 cup sugar
4 tablespoons cinnamon
4 tablespoons allspice
what to do...
1.Quarter yourapples (noneed to removepeel or seeds). Place
apples ina large stockpot and fillwithwater--just enough tocover.
2.Add sugar.
3.Wrapcinnamonandallspice inadoubledupcheeseclothand
tie, andadd this to theapplesandwater.
4. Boil onhigh foronehour (uncovered) checkingon it frequently.
Turndownheat and let simmer for twohours (covered).
5. Takeoff theheat after twohoursof simmeringand let cool. Re-
move spicesandmashup theapples toapulp likeconsistency (apo-
tatomasherworkswell for this).
6.Oncecool pour intoa strainerovera largebowl.Whenmost of
the juicehasdrainedaway, put the remainderof thepulp intoadou-
bledupcheeseclothand squeezeover thebowl until nomore juice
comesout. (At thispoint youcaneither re-strain the juice toget out
the littlebitsof pulp that remainwithacheeseclothdraped inside the
strainer tocatch themor just leave it).
7. Store inanair tight container inyour refrigerator for up toaweek
or freeze it for later use if you like.
8. Reheat in themicrowaveoron the stoveandenjoyeitherplainor
youcanaddcaramel syrupor caramels,whipped toppingwithcin-
namonor, if you like it really sweet,withmarshmallows.
Cook’sNote: Youcouldmake thisadiabetic recipebyomitting the
sugarandaddingdiabetic sweeteners to taste inplaceof the sugar
or noneat all.
|E|
apple
CIDER
(non-alcholic)
ESCARPMENT
®
epicure
