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Stay warm at chilly Autumn outings with a thermos of Hot Cider!
1 quart apple juice or apple cider
1 teaspoon whole allspice
1 teaspoon whole cloves
2 sticks cinnamon
Combine ingredients and simmer 20 minutes. Strain out spices. Serve hot. 6 servings.
2 c. apple cider
1 c. orange juice
1/4 c. lemon juice
sugar
2 c. ginger ale
Combine orange and lemon juice. Sweeten to taste. Add cider and chill. Add ginger ale when ready to serve. Makes 8 servings.
2 qts. apple cider
1/2 tsp. cinnamon
1/2 tsp. mint leaves
1/4 tsp. nutmeg
1/2 c. powdered sugar
3 oranges, sliced
Cloves
1/2 c. apricot brandy or other spirits (optional)
In large saucepan combine cider, cinnamon, mint, nutmeg and sugar. Stick cloves into orange slices and add to cider. Simmer slowly (do not boil). Before serving, add alcohol if desired. Serves 12-16.
Wonderful holiday punch!
6 small tart apples
1 T. brown sugar
1 qt. apple cider
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/4 c. sugar
2 c. dry sherry
4 thin lemon slices
Preheat oven to 350° F. Grease 10x6x1-1/2 inch baking pan. Core and halve apples, arrange (cut side up) in pan. Sprinkle with brown sugar and bake in preheated oven for 20 minutes or until tender. Set aside.
Just before serving, pour cider in saucepan and heat to just below boiling point. Stir in remaining ingredients over low heat until sugar is dissolved. Remove lemon slices. Pour mixture into punch bowl. Garnish with apple halves. Serves 12.
This recipe is from a small cookbook printed in 1942 as part of The Cookery Library series to help make America more trade independent during the war years. In the Forward, the author, Helmut Ripperger, states, “The United States Government announced recently that, if necessary, every known spice, herb, and seed could be grown in this hemisphere of ours...We have learned to appreciate our own cheeses, we are beginning to learn to appreciate our own wines (as far as this country will ever appreciate wine), and now we will learn to use and like our own spices.”
This is an old English drink served at Christmas time. Put half a pound of loaf sugar in a large bowl, grate a nutmeg over it, and dust over one teaspoon of powdered ginger and one of cinnamon; pour over this one pint of hot beer, half a pint of sherry and five pints of cold beer. Stir this thoroughly and let it stand for two or three hours. Cut three thin slices of bread and toast them brown, cut them into pieces, and put them in the bowl. Core and roast six apples until they are well done and add them to the bowl. - Source: Spice Cookery by Helmut Ripperger, George W. Stewart Publisher, NY, 1942.
2 c. cranberry juice
2 c. apple juice
1 c. sugar
2 c. orange juice
1 c. pineapple juice
3/4 c. lemon juice
2 c. chilled ginger ale
1 pint fruit flavored sherbet
Blend cranberry and apple juice, sugar and other fruit juices. Refrigerate. Add ginger ale and sherbet just before serving. Serves 10-12.
Recipe of Helen Nelson, Pine Ridge Woman's Club, Fairfax, Virginia
4 oz. dried apples
3 oz.. seedless raisins
3 oz. prunes
1 oz. dried orange peel (pommerance)
2 oz. almonds
1 oz. cardamom
1 oz. cloves
1 oz. cinnamon sticks
1 c. sugar
2 bottles port
1 bottle claret or dry red wine
brandy
almonds, raisins and cloves (optional)
Day before, tie fruits, almonds and spices in cheesecloth; put in large pot. Add sugar, port and claret or dry red wine. Bring to boil; then simmer over medium heat until reduced to about 2 1/2 bottles. Pour into glass jar; cover; cool for 24 hours.
Next day, remove spice bag from wine.
Heat 1 part wine with 1 part brandy; do not boil. Serve in punch glasses. If desired, garnish each serving with a couple of almonds, raisins and cloves.
Sugar Syrup
2 T. lemon juice
1 qt. chilled apple juice
2 qts. chilled red wine
1 qt chilled ginger ale
Combine plain sugar syrup and lemon juice in large bowl, mix well. Stir in apple juice and wine. Add ginger ale last, blending well. Serve at once over ice.
Fruit
SmoothiesGo blender crazy creating a concoction of your own fruit smoothie. Start with your main liquid, say apple or orange juice. Put about two cups juice into the blender container. Add a modicum of fresh or frozen fruit and berries such as pears, peaches, apricots, raspberries, and/or blueberries, depending on what's in season. Add a banana for extra creaminess, calories and nutrition. Drizzle in honey for sweetener. Add a dollop of yogurt for your calcium hit. Place the lid on the blender and blend on high (or higher) until smooth. Taste and correct as needed. Sprinkle with cinnamon or nutmeg. Serve straight away in a tall glass.
1 banana, sliced
1/2 c. fresh berries
2 c. milk
Mix and blend. Serves two. For variation use 1/2 c. diced
soft fruit, such as peaches, pears, or apricots.
2 c. apple juice
1/2 c. lemonade
1 1/2 c. frozen berries (blueberries, strawberries, raspberries, etc.)
1 c. sherbet (your choice of flavor)
Place all ingredients in blender. Mix on low speed for 30 seconds then blend on high speed until smooth. Serves 3-5.
Click for our Herbal and Fruit Blend Tea Recipes
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