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Cider is also the natural and undiluted juice of fresh, whole apples. ‘However, it is less highly filtered so more of the apple solids are left in, and it is not pasteurized or vacuum packaged. That means that it needs immediate and continuing refrigeration to keep it sweet and unfermented. With adequate refrigeration, cider will remain fresh for up to two weeks. It is generally packaged in gallon and half gallon containers and sold at roadside stands.
Shoppers should note that although unclarified apple juice is sometimes labeled as cider, only unpasieurized juice actually fits the definition of cider.
Both apple juice and apple cider are delicious by themselves or in combination with a variety of other ingredients. Try these recipes for the great taste of apples prepared a new way.
Mulled Apple'Cider
1 teaspoon allspice
2 cinnamon sticks (2 inches)
14 cloves
2 quarts apple cider or juice
2/3 cups firmly packed brown sugar
ground nutmeg
Place allspice, cinnamon sticks and cloves in a small cheesecloth bag and tie firmly. Pour cider and sugar into a large saucepan. Add spice bag. Simmer for 15 minutes over low heat (longer if a spicier flavor is desired.) Remove spice bag. Serve hot in mugs. Sprinkle with nutmeg.
Yield: 7 cups.
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