Big Update! Hi Mostess readers! If you’ve been following me on Instagram, then you know that I’ve been working on a cookbook for a long time. It’s called Healthyish and will be out on January 9th, 2018!
I’ve also launched a new website that showcases my published recipes and will serve as a hub for all work I do going forward (including a new recipe blog.) Check out LindsayMaitlandHunt.com and let me know what you think!
This is not news: It’s freezing outside. You need something warm to wrap your hands around and maybe to sneak a shot of Bourbon into. I get it. This easy spiced cider recipe takes only five minutes of prep but will perfume your kitchen for a glorious half hour of simmering. Don’t blame me if you feel the need to bust out in carols or spontaneously hug your roommate.
Bottle up extras to bring to a Friendsgiving potluck (it’s great served cold over ice with a dash of spiced rum) or set a pot on as you watch the Thanksgiving Day parade.
Gingery Spiced Cider Recipe
Recipe by Lindsay Hunt
Makes about 10 cups
1 vanilla bean
1 gallon fresh apple cider, preferably unpasteurized
½ cup (60g) roughly chopped fresh ginger
2 cinnamon sticks
10 whole cloves
½ teaspoon whole allspice
½ teaspoon freshly grated nutmeg (or ground nutmeg)
Whiskey or rum, for serving (optional)
large pot, fine mesh strainer
Use a paring knife to cut along one vertical side of the vanilla bean open. Using the dull edge of the knife, gently scrape the seeds from top to bottom. Add the seeds and bean to a large pot with the remaining ingredients and stir to combine.
Cover the pot and set over high heat. Bring to a boil, then reduce to a low simmer. Cook, stirring once or twice, until the mixture has reduced by about one third, 30 to 40 minutes.
If serving immediately, strain into a clean pot and set over very low heat. Serve with whiskey or rum, if desired. Or, let cool, stirring occasionally, then strain. Reserve the vanilla bean.
Bottle with the vanilla bean in the original apple cider container or another vessel.
Bottled cider will keep for up to 2 weeks in the refrigerator.