The birds and I are at war for those apples. Little buggers. They may have eaten my beet seedlings, but they won't get all of the apples.
Now that I have enough apples, I can make mulled apple cider, which is on my list of things to do during the fall. I've gathered apples, vanilla, a bit of wine, honey, cinnamon, and cloves to make this wonderful cider.
- 5-7, cored and quart apples of your choice
- 2 teaspoons vanilla extract
- 1 cup red wine
- 1/2 cup clover honey
- 2 cups water
- 3 cinnamon sticks
- 5 whole cloves
- 1 inch piece of ginger
- In a bowl, add the apples and the vanilla extract. Set aside.
- Place the wine, honey, water, cinnamon sticks, cloves, and ginger in a large pot over medium high heat. Bring to a boil; Reduce to simmer.
- Simmer for 15 minutes, stirring frequently. Stick around with the pot because it can spill over if you aren't careful.
- Remove from the heat and strain through a sieve. Add back to the pot with the apples and the vanilla.
- Over low heat, cook the apples until you can pierce them with a fork.
- Add the ingredients to a blender. Blend until everything is smooth and combined.
- You can serve thick the way I do, or you can strain it.
- Serve hot.
You can store in a pitcher in the fridge for a week.