For many of us, the taste of autumn is not complete without freshly pressed apple cider. Whether drinking fresh, mulling with spices, boiling down into cider syrup or using in any number of family favorite recipes, fresh apple cider is part of Maine’s heritage.
Our cider changes over the cider pressing season (mid-September to late November) because of the apples we use. Ginger Golds make for a spicy sweet nearly colorless blend. MacIntosh in their prime offer a pure sweetness with just a hint of tartness, ranging in color from honey to dark amber. Every apple brings its own unique flavor and makes a difference, just as each and every one of us do in contributing to the health and well-being of our families and communities.
Our cider maker, Scott Miller, selects each batch’s blend of apples from what’s ripest at the orchard to press our unpasteurized cider.
We never use drops. We do use our kitchen grade apples – fruit with lovely flavor and full of character, what we think of as pitcher-perfect, but not picture-perfect.
½ gallon apple cider
1/3 cup honey
10 whole cloves
2 whole nutmeg
6 cinnamon sticks
1 TB dried orange peel
Wrap spices and orange peel into a piece of cheesecloth and tie tightly.
Combine the cider, honey and spice bag in a large saucepan.
Heat slowly to a slow boil.
Reduce to simmer and simmer for 10 minutes.
Remove spice bag.