Fresh apple cider

Fresh apple cider

By
From
The Produce Companion
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Use a mixture of 3 or more apple varieties such as royal gala, pink lady and golden delicious. This helps give a balanced flavour. Put the washed whole apples through a clean fruit press, collecting the juice in a clean bucket or tub. Strain through muslin into bottles. You can enjoy the cider immediately or store in the refrigerator for up to 1 week, in which case your bottles should be sterilised.

Cook’s note

  • There is some debate over the difference between apple juice and fresh apple cider, but the answer is simple: apple juice is made from pressed apples, which is then heated or pasteurised and bottled; while fresh apple cider is juice that is bottled raw.

    This makes cider more perishable and it needs to be refrigerated, whereas juice has a longer shelf life.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again