How to Make Spiced Apple Cider : Ingredients For Spiced Apple Cider


Uploaded by expertvillage on 22.01.2008

Transcript:
Hi. My name is Brandon Sarkis on behalf of Expert Village. Today I'm going to show you
how to make the holiday favorite, Spiced Apple Cider. OK there is not really a great deal
in the way of ingredients to this. But that's what makes it fun. It's easy to make. Over
here I've got one quart of apple juice. This is actually fresh squeezed apple juice. You
can buy the stuff from the store. Just make sure if you get the stuff from the store it
is the no sugar added variety. Because when they add the sugar to it, it's going to throw
this recipe off because we're already going to add sugar to our recipe, so try to get
the cleanest apple juice you can get if you're going to buy it. Like I said my recommendation
is fresh squeezed. We're also going to add one cinnamon stick. You can buy these in your
grocery store in your spice aisle. Pretty common stuff. Don't ever try to eat one of
these. Resist the temptation to think that this would taste good on its own, because
i assure it would not. Cinnamon by itself is a horrible, horrible tasting thing. Mix
it with sugar though and you have a different story. Now these are black peppercorns. Like
the kind for black pepper. Like the stuff you put on vegetables, like salt and pepper.
We're going to need twenty of these. You can buy these at the grocery store as well. They're
just plain black ones. Don't get any other color besides black. Sometimes they will sell
like a mixed variety at the store. Like pink and white or like green in there. Those have
very different flavor profiles, just black only for this. Also you'll need four cloves.
That's these little tiny things like this. You can get these from the grocery store as
well, in the spice aisle. These are really, really strong and if you try to eat these
also, they smell delicious but you try to eat them, once again , they taste really horrible.
So you only want to get these and use them in stuff, not to try to eat them separately.
Here i have two tablespoons of just plain light brown sugar. I use light brown because
it doesn't effect the coloring so much. If you use a dark brown, it will actually turn
your cider a different color. So be aware of that, so just two tablespoons of that.
And I've also got a lemon here. And now this lemon is we're not going to use the lemon
juice, we're just going to use the lemon zest, the lemon rind, so if you already have a lemon
laying around or half a lemon laying around, we're not going to use the whole thing. We're
just going to use basically about a teaspoon to a teaspoon and a half of lemon zest. So
if you already have a lemon laying around that you've only used half of or something,
then that would be fine. I'm just going to go ahead and use a whole one. So with that,
let's move on to the equipment that we are going to need.