Wisconsin Apple Cider - Recipe

Some of our local markets, such as The Revolution Market in Green Bay, still have local apples available. As the weather grows colder, a delicious way to warm up is a hot glass of cider. If you’re like me, maybe you’ll drink it with a splash of whiskey. This treat will take some time to produce, but you can give it away as a late gift or bring it into the office for your coworkers if you don’t want to fill your fridge up.

The apples are sourced through Produce With Purpose, and the singular orange is through their connection in California. The rest is from the pantry. Sourcing local spices can be hard, but we’re making something tasty with local fruit.

​The cider should hold in the refrigerator for about two weeks.

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Ingredients:

• 8-10 apples, quartered
• 2 star anise, whole
• 4 sticks of cinnamon, whole
• 1 tsp cloves
• 1 tsp whole black pepper
• 1 tsp ground nutmeg
• ½ cup dark brown sugar
• 10 cups of water
• 1 navel orange, quartered

1. Quarter your fruits and measure out your ingredients. Add them all to a large pot, mix well, and bring to boil. Lower to a simmer and allow to cook, covered, for two hours.
2. Remove orange quarters after the first two hours have elapsed. Using a potato masher or a wooden spoon, break up the apples. Continue to cook for one more hour, uncovered.
3. Strain through a fine mesh strainer. Use your wooden spoon to mash extra liquid out of your apple solids. Do this in batches if you have a smaller strainer. Serve warm. Add 2 oz. whiskey or bourbon for a hot toddy.