Redcurrant Cider
The origin of cider dates back hundreds of years, originally made from fermented apples. Over the years, many variations have emerged, including spiced hot cider enriched with fruits. Redcurrant adds a unique tart sweetness to this drink, making it an excellent choice for the cold months. Imagine the scent of redcurrant cider filling the kitchen as it slowly warms on the stove. The spicy aroma of cinnamon and cloves instantly creates a festive mood. The secret to perfect redcurrant cider is slow cooking, which allows all the flavors to fully meld. If you want a more intense redcurrant flavor, gently press the fruit while cooking to release even more aroma. This warming drink is ideal for Christmas gatherings or a pleasant evening spent at home.
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Ingredients for this recipe
Servings: 4
1.5
l
Apple Juice (100%, Unfiltered)
0.5
l
Redcurrant Juice (100%)
80
g
Brown Sugar
2
Cinnamon Sticks
4
Cloves
1
pinch
Ground Nutmeg
5
ml
Vanilla Extract
50
g
Fresh Redcurrants
20
ml
Lemon Juice
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Preparation Steps
1
Pour the apple juice and redcurrant juice into a large pot and begin to heat over medium heat. Avoid boiling to allow the flavors to meld gently.
2
Add the brown sugar and stir until completely dissolved. This helps to balance the slight tartness of the redcurrants.
3
Add the cinnamon sticks, cloves, and ground nutmeg to give the drink a rich, spicy aroma.
4
Add a touch of vanilla extract and the lemon juice to achieve a refreshing and balanced flavor.
5
Sprinkle in the fresh redcurrants and let it simmer gently for 20-25 minutes to allow the flavors to fully develop.
6
Strain the drink to remove the spices and redcurrants. Use a fine-mesh sieve or cheesecloth.
7
Serve hot in mugs, garnished with a cinnamon stick or fresh redcurrants.
