Fall brings a lot of warm fuzzies at our house. It is the season my husband and I met (fun fact, our first date was on Halloween) and also the first season we enjoyed under the same roof. It was fall when we found out we were expecting our first baby and almost exactly a year later we took our cross country adventure to move our then small family back to my home state. We’ve done a lot of memory making in the crisp Autumn air.
Favor is a big emotional marker for both my husband and I, so when the days start to grow cool we begin to dream of our fall favorites. I simmer huge pots of soup on the stove all day, bake pumpkin everything, and ladle up mugs of steaming hot cider. This past weekend, I made our first batch of cider for the year and shared it with some of the neighbors. It was a big hit.
I have been making cider this way for years now, but apparently its gingery punch is not the norm. If you prefer less zing, feel free to reduce the ginger. Always use fresh spices and apple juice with as little processing as you can find. I prefer organic and unpasteurized.
1 gallon 100%, unsweetened apple juice
1 cup sugar
3 cinnamon sticks
3 slices unpeeled, organic orange
3 whole cloves
3 slices fresh ginger
A pinch of salt
Place all ingredients in a large, covered pot and bring to a boil. Once boiling, reduce heat and simmer for 3-4 hours. Serve hot.