National Mulled Cider Day, A Recipe For An Irish Tradition!

Good libations for your celebrations!
Is deacair amhran a radh gan gloine – It’s hard to sing with an empty glass.

Here is a recipe for homemade Irish Cider, it is not for the faint-hearted though I must warn you.  It requires a few time consuming steps, but I am sure it would be the best cider!  Below it find a recipe for a mulled wine that sounds wonderful, too.

Home-made Irish Cider
7 pounds apples
2 pounds brown sugar
1 large teaspoon of wine yeast (or baker’s yeast will do)
One gallon water
Put the apples unpeeled into a wooden or earthenware crock, NOT metal. Crush the apples with a wooden pounder. Heat the water to about 75 degrees F and add to the apples. Dissolve the sugar in a little water over low heat. Dissolving it before adding to the apples makes sure it will not sink to the bottom. Add the yeast and stir the lot well with a wooden spoon. Cover the container and leave in a warm place to ferment. Every day, stir it a little to help the yeast do its work. It will bubble a lot; when all the bubbling has ceased, the cider is ready for bottling.

A cover will have formed on the top of the cider (scum and apple pulp). This will have to be squeezed to get all the apple juice from it. The easiest way to do this is to tie a square of strong muslin to the four legs of an upturned stool, dipping a little in the center. (Have ready a bowl or bucket under the muslin to catch the strained liquid). Strain the cider through the muslin. Rinse out the original container and return the cider to it; cover again and leave in a warm place for two days, allowing the sediment to settle at the bottom.

After 2 days pour the cider off very gently, not to disturb the sediment, which is thrown away.

Dissolve brown sugar in a little hot water; allow a half-teaspoon for each quart of cider. Allow to cool, and add to each quart.

Have ready some strong clean bottles with screw cap. Fill the bottles and keep them in a warm place for two weeks; remove to a cool, dark, dry place for 2 or 3 months before opening.
Then drink my health: Sláinte!

Mulled Wine or use apple cider
This is excellent for a winter party; the following quantities serve 6 to 8 people – one wine glass each.

1 bottle of red wine such as Claret or Burgundy
The peel of an orange
Half a lemon
A piece each of cinnamon and root ginger
2 cloves,
A pinch of mace
4 oz sugar

Boil the chopped orange peel, thinly sliced lemon, cinnamon, root ginger, cloves, mace and sugar in 1/4 pint of water for 5 minutes, stirring constantly until the sugar melts. Add the red wine, stir and heat until nearly boiling. Strain and serve hot.

Image Source: from google images

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