Hot Buttered Apple Cider

I‘ve only made this recipe once, but since we’re approaching apple season and it was so awesome the first time, I thought I’d share it with you.  I’m going to go look for good apple cider and make some this afternoon.  Next week I’m going to make Egg Nog!  I’ll report on that when I get to it.  But, in the meantime, here’s …  

Hot Buttered Apple Cider:  

3 cups apple brandy 

7 tablespoons (packed) golden brown sugar 

6 tablespoons butter 

12 cups apple cider 

¾ cup fresh lemon juice 

12 cinnamon sticks 

Whole nutmeg 

Bring apple brandy, brown sugar, and butter to a simmer in a large pot over medium heat.  Stir until sugar dissolves and butter melts.  Add the apple cider, lemon juice, and cinnamon sticks: bring to a boil.  Cover it and refrigerate until ready to use.  Re warm before serving.  Ladle into cups, add 1 cinnamon stick from the pot to each cup, and grate some nutmeg on top of each (makes 12 cups).  Note:  you can refrigerate what isn’t used and save for later, but don’t add the nutmeg until you’re ready to serve.   

What’s the Difference Between Apple Cider and Apple Juice? 

It depends on where you live.  If you’re English then apple cider is an alcoholic drink and everything else is apple juice.  But, here in the United States Apple Cider is unfiltered, unpasteurized, mashed and strained apples.  Real apple cider is made by straining apple mash in a press through cloth (as the only filter before consumption).  Apple cider, since it isn’t pasteurized, is extremely perishable.  Also, because of its production method, typically in relatively small batches, it’s more expensive.  It’s also healthier than apple juice and in my opinion is more satisfying.