Tridoshic Spiced Apple & Pear Cider

Tridoshic Spiced Apple & Pear Cider

I've never been a huge fan of cold weather, but there are a few things that come along with the cooler months that I love. Right up there on the list with layers and boots is hot spiced ciderrrr!  The cooked fruit has so much natural sugar that you really don't need to add any sweetener at all to it, but if you're wanting your cider on the more decadent side, there are a couple of options included in the recipe ;)     

You'll need:

7 organic red apples (cored and quartered)
3 organic pears (cored and quartered)
1 gallon filtered water
3 cinnamon sticks (or 1tbsp ground)
6 whole cloves (or 1 tsp ground)
2 green cardamom pods (or 1/2 tsp ground)
2 or 3 allspice berries (or 1 tsp ground)
1/4 teaspoon fennel seed
1/4 teaspoon coriander seed
1 tablespoon raw honey (optional, and local is best)
1 tablespoon maple syrup

 

If you don't want your spices floating around willy nilly, you can put all the spices into a reusable cotton teabag, or a square of cheesecloth, corners bundled and tied well with kitchen string.  This is really helpful too if you want to use what's left over to make yummy applesauce by just sticking the leftover boiled fruit into a blender, or if you want to make this delicious apple butter, which you should, because waste not want not. ;) 

I like to use a large stock pot with a strainer insert (one that goes all the way to the bottom of the pot) inside and toss all the ingredients in, as it makes for easier straining.

If you're a fan of delicious little apple bits and a thick thick cider, use a potato-masher to squash the fruit a little about halfway through.

ciderspiced2.jpg

 

Directions:

1. Put apples and pears (cored and quartered), the spices in their bag, and water into the stockpot. 

2. Turn heat on high and bring to a boil, allowing the boil to roll for about 15 minutes. 

3. Turn heat down to medium-low and allow to simmer for about 3 hours.

4. Taste your cider (be careful it's hot!) and add your sweeteners here if you feel they're needed.  

5. Allow cider to cool in the pot, and put it in the fridge overnight or about 8 hours.  In the morning, take it out, bring to a boil, then remove from heat and carefully strain when cooled.  This gives it a thick, deep, rich flavor. 

5. (Another option, though I recommend the above)  Allow cider to cool and sit for about an hour before straining. 

6. Keep the apple/pear and about 1 cup of cider out for applesauce or apple butter!  

7. Store in a glass container and heat or drink cold whenever you want! 

PS.  Another option would be to put all the ingredients in a big crockpot if you've got one, and cook overnight on low, about 8 hours or so :)

 

Be sure and taste test your cider before you bottle, and add ground spices a little bit at a time if the spicing isn't yet to your liking! 

The fruit in this recipe is cooked for quite some time making it great for Vata, has no refined sugar which keeps it cooler for Pitta, and the warming spices are just right to cut through Kapha.

Now you can further reap the benefits of your labor by using the leftover apple and pear mush to make your Tridoshic Cider Apple Butter

 

 

 

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