Lisa Grentz, MS, RDN, CD
Tree leaves changing color and apple harvest are two symbols that represent autumn. To help kick off the beginning of autumn, we included a simple recipe for homemade apple cider. We hope a warm cup of cider will help you stay warm and cozy on these cool crisp mornings and evenings.
Attributes
A member of the rose family, apples originated in central Asia. There are over 2,500 varieties of apples grown in the United States and more than 7,500 varieties grown worldwide. They come in various shades of red, green, and yellow. Red apples are sweet, green apples are tart, and yellow apples are sweet with a hint of spice. Apples are a versatile fruit that can be used in salad, pie, muffins, oatmeal, smoothies, and many other recipes.
How to Keep Apples Fresh and Crisp
Most apples are picked by hand to prevent bruising. When selecting apples, look for shiny skin that is free of bruises or punctures. Apples should feel firm when lightly squeezed. They stay freshest when refrigerated. Always wash apples before eating. Apples will naturally oxidize after they are cut. To prevent the flesh from browning, dip apple slices into a solution that is one part citrus and three parts water. This will keep them looking and tasting fresh.
Health Benefits
Does an apple a day keep the doctor away? Apples are rich in fiber, prebiotics, and phytochemicals, all of which provide health benefits. The fiber helps with satiety for weight management and improves blood sugar stability. Apples are high in pectin, which is a prebiotic that serves as a carbon source for gut bacteria; thus, pectin feeds the good bacteria in your gut and improves gut health. Apples are also loaded with phytochemicals, which are plant compounds that have antioxidant properties that reduce the risk of some cancers and promote heart health.
Apple Cider
10 apples, assorted variety, cored and quartered
1 navel orange, quartered
4 cinnamon sticks
1 tsp. whole cloves (or 2 ¼ tsp. of ground cloves)
2 tsp. ground nutmeg
1 tsp. ground allspice
¼ cup pure maple syrup
12 cups water
Combine all ingredients in a large stockpot over medium heat. Bring to a boil, then reduce heat to medium-low and simmer, covered, 2 hours.
Using a wooden spoon, mash apples and orange pieces against the side of the pot. Return to a simmer and let simmer covered for 1 hour.
Strain through cheesecloth, pressing on solids with wooden spoon to squeeze out all the remaining juices. Discard the solids.
Serve the apple cider warm. Allow leftover cider to cool to room temperature before transferring to a sealed pitcher and storing in the refrigerator for up to 5 days.
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