Issues → March/April 2008 → Food → Eating New Englandy →

10. Apple Cider

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Appleland Orchard

Since unpasteurized cider can legally be sold only at the orchard that presses it (a handful in New England still do this), it's a 40-year-old tradition to trek to Appleland in the fall. The cider is an unbeatable blend of Macs, Empires, and Delicious apples, whose nectarlike taste will make you swoon.

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Preparation Time: 5 minutes

Start to Finish Time: 20 minutes

Yield: 16 cups

Adapted from Appleland recipe

• 1 gallon apple cider
• 4 tablespoons honey
• Juice of 1/2 lemon
• Rum (optional)
• 4 to 5 cinnamon sticks
• 6 to 8 whole cloves

Clean a large coffee percolator well; then add apple cider, honey, and lemon juice (also a little rum if you like). Place cinnamon and cloves in the basket. Perk according to manufacturer's instructions. (Or, place all ingredients in a large stockpot and bring to a gentle simmer.) Strain and serve. (Be sure to wash the pot well afterward.)

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