Hot Apple-Pear Cider with Pomegranate and Spicy Notes - photo 1
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Hot Apple-Pear Cider with Pomegranate and Spicy Notes

Drinks Vegetarian Dishes 150 min Medium 10 wyświetleń ~32.90 PLN - (0)
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Description

A warming, seasonal drink for winter evenings — aromatic apple-pear cider with fresh ginger, cinnamon, cloves, and decorative pomegranate seeds. Its origins are inspired by the European tradition of mulled cider; it works great as a welcome drink at family gatherings, during holiday celebrations, or as an alternative to mulled wine. The flavor is balanced: the natural sweetness of the fruits and honey (optional) is complemented by lemony acidity and a spicy ginger character; visually, it attracts with the ruby sheen of pomegranate and a cinnamon accent. The drink is vegetarian and can be served warm or cold as a winter cocktail.

Ingredients Used

Ingredients (11)

Servings:
6
  • Apple 1.7 szt.
  • Pear 1.7 szt.
  • Sok jabłkowy 100% 500 ml
  • Water 250 ml
  • Lemon 1 szt.
  • Fresh ginger 30 g
  • Pomegranate (arils) 100 g
  • 🌿 Przyprawy
  • Cinnamon stick 5 szt.
  • Cloves 3 g
  • ✨ Opcjonalne
  • Honey 60 ml
  • Fresh mint 0.7 pęczek
💰 Szacowany koszt dania: ~32.90 PLN (5.48 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fruits

1

Wash the apples and pears under running water, gently scrubbing the skin. On a cutting board, use a sharp knife to cut off the top and bottom of the ripe apple, then slice it lengthwise into quarters. Remove the cores with a sharp knife or a teaspoon. Cut the fruit into pieces about 1.5–2 cm (they don't have to be perfect). You can leave the skins on — they will add color and aroma. Transfer the chopped fruit to a large bowl.

Ingredients: Apple, Pear
Use a wide cutting board and a sharp chef's knife; do not peel the fruits unless they are very dirty. If you don't have a scale, pieces roughly the size of soup cubes will be suitable.

Preparation of flavors

2

Zest the lemon thinly using a citrus zester, collecting only the yellow part of the peel (about 1 teaspoon of grated zest). Cut the lemon in half and squeeze out the juice (there should be about 30–40 ml). Peel the ginger thinly with a teaspoon and slice it or grate it finely. Prepare the cinnamon sticks and cloves.

Ingredients: Lemon, Fresh ginger, Cinnamon stick, Cloves
Use a microplane for citrus zest; to get more juice from the lemon, heat it in the microwave for 10 seconds or roll it on the countertop — it will yield more juice.

Cooking and seasoning

3

In a large pot (with a capacity of 2.5–3 l), combine apple juice, water, and chopped apples and pears. Add ginger slices, grated lemon zest, lemon juice, cinnamon sticks, and cloves. Place the pot over medium heat and heat until a gentle simmer begins to appear — you will notice small bubbles of steam at the edges (this is simmering). Reduce the heat so that the liquid is just lightly boiling, partially cover with a lid, and cook on very low heat for 20 minutes. After this time, the fruit should be soft, and the drink aromatic with a visible trace of cloudiness from the fruit pulp.

Ingredients: Sok jabłkowy 100%, Water, Apple, Pear, Fresh ginger, Lemon, Cinnamon stick, Cloves
Use a heavy stainless steel pot with a diameter of 20–24 cm. Important: do not allow it to boil vigorously (bubbling, strong boil) — this will cause a bitter taste of ginger and citrus. Stir every 5–7 minutes with a wooden spoon.

Extraction and Sweetening

4

After 20 minutes, remove the pot from the heat. Prepare a fine-mesh strainer placed over a large bowl. Pour the contents of the pot through the strainer and gently press the fruit pieces with a wooden spoon or potato masher to extract as much juice as possible (do not crush too hard — this will help avoid bitter notes from the seed cores). Discard the remaining pulp or use it as an addition to fruit puree. If you want to sweeten with honey, wait for the liquid to cool for 2–3 minutes (it should be hot, not boiling), add the honey, and stir vigorously until dissolved.

Ingredients: Honey
Use a metal or nylon strainer and a wooden spoon. Add honey only when the temperature drops below about 70°C — too high a temperature will destroy some of the honey's aromas.

Cooling and flavor melding

5

Pour the strained cider into a pitcher and set aside to cool to room temperature (about 20–30 minutes). For better flavor blending, place the pitcher in the refrigerator for at least 90 minutes — the flavors will mellow and combine. If you're in a hurry, immerse the pitcher in a bowl of ice for 15–20 minutes, stirring occasionally.

Ingredients: Sok jabłkowy 100%, Water
If you want to serve the drink hot, you can skip this cooling step — then proceed to step 7, reheating over low heat to 60–70°C.

Serving cold

6

In tall glasses (about 300 ml), add a few ice cubes, pour in about 200–250 ml of chilled cider. On top, add 1–2 tablespoons of pomegranate seeds and fresh mint leaves (if using). You can place a thin slice of lemon or a cinnamon stick on the rim of the glass as decoration. Additionally, honey can be added to each glass if someone prefers a sweeter drink.

Ingredients: Pomegranate (arils), Fresh mint, Lemon
Use highball glasses or cider cups. Add pomegranate seeds just before serving so they don't soften and retain their color.

Serving hot (alternative)

7

To serve the drink hot, pour the strained cider into a clean pot and gently heat it over low heat until it reaches a temperature of 60–70°C (do not let it boil). At this temperature, the aromas will be intense, but the honey and citrus will not lose their fragrance. Pour into thermal mugs or ramekins, adding a tablespoon of pomegranate seeds and a sprig of mint and a cinnamon stick to each serving.

Ingredients: Pomegranate (arils), Fresh mint, Cinnamon stick
Use a kitchen thermometer to check the temperature. If you don't have a thermometer, check — the drink should be very hot, but not scalding (let it not boil).

Finishing and final tips

8

Serve the cider in decorative mugs or glasses. When serving cold, you can add a slice of lemon on the rim of the glass and an extra portion of pomegranate seeds in a bowl on the side for guests to add themselves. If you prepare the drink in advance, reheat it to the desired temperature (60–70°C) or chill it again and serve over ice.

Typical mistakes: allowing it to boil violently (bitter taste), adding honey to boiling liquid (loss of aroma), and overloading with cloves. Use a slotted spoon when pouring the hot drink into cups.

Fun Fact

💡

Preparing mulled cider is a tradition in many European countries: in the Middle Ages, spiced apple drink was popular as a way to extend the shelf life of fresh juice and as a warming beverage for the cold months.

Best for

świąteczne spotkania zimowe wieczory przy kominku przyjęcia powitalne

Tips

🍽️ Serving

Serve in clear dishes to highlight the ruby seeds of the pomegranate and the golden color of the cider. For guests, prepare a bowl with extra pomegranate seeds and lemon slices. For adults, you can prepare a version with a splash of rum or liqueur (serve separately).

🥡 Storage

Store in a closed pitcher in the refrigerator for up to 3 days. Before serving hot again, gently heat to 60–70°C (do not boil). Serve cold directly from the chilled pitcher; add pomegranate seeds just before serving.

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