Traditional Warm Apple-Pear Cider with Cloves and Rosemary - photo 1
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Traditional Warm Apple-Pear Cider with Cloves and Rosemary

Wegetariańskie Drinks Christmas Eve Dinner 40 min Medium 7 wyświetleń ~55.27 PLN - (0)
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Description

Warm, aromatic spiced apple-pear cider is a traditional, seasonal drink perfect for chilly days. It combines the natural sweetness of fresh apples and pears with warming spices: cloves, cinnamon, and a hint of ginger. The addition of rosemary introduces an unexpected, piney note, while a slice of lemon adds freshness. The drink has a golden-copper color, an intense aroma of spices, and an enticing steam rising from the glasses — it looks very impressive served in wine glasses or clear mugs. It can be served alcohol-free or with a splash of rum (optional). Perfect for holiday evenings, social gatherings, or as a warming drink by the fireplace.

Ingredients Used

Ingredients (12)

Servings:
4
  • Apple 3.3 szt.
  • Pear 2.2 szt.
  • Apple cider (natural, non-carbonated) 1000 ml
  • wildflower honey 80 g
  • Fresh ginger 30 g
  • Lemon (slices, preferably organic) 1 szt.
  • Fresh rosemary 0.1 pęczków
  • 🌿 Przyprawy
  • Clove (whole) 16 szt.
  • Cinnamon stick 7 szt.
  • ✨ Opcjonalne
  • Brown sugar 30 g
  • Dark rum (optional) 60 ml
  • Dried cranberries 30 g
💰 Szacowany koszt dania: ~55.27 PLN (13.82 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fruits

1

Wash the apples and pears thoroughly under running water. Place the fruits on a cutting board. Peel the lemon thinly using a peeler (if you are using organic skin, you can leave some of the peel). Cut the apples in half, remove the cores using a spoon or knife, and then slice them into pieces about 8–10 mm thick. Do the same with the pears — remove the cores and slice them into pieces of similar thickness. The slices should be thin enough to release juice when heated, but not fall apart immediately.

Ingredients: Apple, Pear, Lemon (slices, preferably organic)
Use a cutting board and a sharp kitchen knife (chef's knife). If you're worried that the fruit will oxidize and darken, you can drizzle a little lemon juice on it. Remove any soft or brown parts of the fruit.

Preparation of spices

2

Prepare the spices: break the cinnamon stick in half, peel the ginger and slice it thinly (about 2–3 mm). You can place the cloves loose in a small cheesecloth bag (or in a tea infuser) to make later straining easier. Take one sprig of rosemary and rinse it.

Ingredients: Cinnamon stick, Fresh ginger, Clove (whole), Fresh rosemary
Use a small container, kitchen cheesecloth, or a tea infuser/metal strainer. If you don't have cheesecloth, you can use a strainer at the end — just remember that small pieces of cloves and ginger may end up in the drink.

Cooking

3

In a large pot with a capacity of at least 2 liters, pour in the apple cider (1000 ml). Add the chopped apples and pears, ginger slices, broken cinnamon stick, a bag of cloves, and lemon slices. Also add honey (80 g) to the pot. Set the pot over medium heat and slowly warm it up.

Ingredients: Apple cider (natural, non-carbonated), Apple, Pear, Fresh ginger, Cinnamon stick, Clove (whole), Lemon (slices, preferably organic), wildflower honey
Use a pot with a diameter of 20–24 cm made of stainless steel or enamel. Add the honey at a lower temperature — if you prefer, add it after removing from heat. Do not bring to a boil (to avoid losing the aroma) — the goal is a temperature of about 70–80°C.
4

When steam starts to appear slowly and small bubbles form on the surface (temperature around 70–80°C), reduce the heat to low and maintain a gentle warming for 12–15 minutes. During this time, the fruits should release their juice, and the spices should release their aroma. After 12–15 minutes, check the smell and taste: the drink should have an intense spicy aroma, and the flavor should be balanced between sweetness and tartness.

Ingredients: Apple cider (natural, non-carbonated), Apple, Pear, Fresh ginger, Cinnamon stick, Clove (whole)
Do not cook on high heat and do not bring to a boil — boiling burns off the aromas and may cause the honey to lose its properties. Use a kitchen thermometer if you have one (70–80°C). If you don't have one, watch for steam and small bubbles at the edges of the pot.

Finishing

5

After steeping, remove the pot from the heat and let it sit for 5–10 minutes to allow the flavors to meld. Then, take out the bag with the cloves and strain the drink through a fine sieve into a pitcher or large bowl — gently press the fruits with a spoon to release a bit more juice, but do not crush them into a pulp.

Ingredients: Apple, Pear, Clove (whole), Cinnamon stick
Use a large sieve or cheesecloth for straining and a heatproof jug. Do not squeeze the fruits too hard, as the drink may become cloudy; a light press with a spoon will suffice.

Seasoning

6

Taste the drink and sweeten if necessary: if you want a stronger sweetness, add brown sugar (30 g) to the pot or pitcher and stir until dissolved. If the drink is too sour, add a little more honey (to taste).

Ingredients: Brown sugar, wildflower honey
Add sugar or honey gradually — it's easier to sweeten than to take away sweetness. Use a wooden spoon or whisk to dissolve the addition well.

Alcoholic variant (optional)

7

If you are serving the drink to adults and want to add alcohol, measure 15 ml of rum per serving (a total of 60 ml for the whole pot or pour into individual glasses). Add the rum only after removing the drink from the heat — alcohol added before heating will lose some of its aroma.

Ingredients: Dark rum (optional)
Use a bar jigger or tablespoon for precise measuring. If you don't want to add rum to the entire batch, you can pour it into a separate carafe and serve it to guests as an option.

Serving

8

Pour the hot cider into heatproof glasses or mugs, filling them about 2/3 of the way full. In each glass, place half a cinnamon stick, a slice of apple or pear, and a sprig of rosemary. You can top it off with a few dried cranberries for decoration. If you added rum to the entire pot, be sure to clearly label it for your guests.

Ingredients: Fresh rosemary, Cinnamon stick, Apple, Pear, Dried cranberries
Use a stainless steel ladle for pouring. It looks best served in transparent cups or thick glass glasses to showcase the color and toppings. Be careful not to burn yourself while pouring — hold the cup by the handle.

Final tips

9

Serve the hot cider immediately, preferably on a plate with a small saucer for a sprig of rosemary or a slice of lemon with a clove. If you prepare the drink in advance, chill it and store it in the refrigerator (see storage tips), and before serving, gently reheat it and restore the aromas.

For heating, use a small saucepan over low heat or a water bath, do not bring to a boil to avoid losing the aroma and properties of the honey.

Fun Fact

💡

Spiced warm drinks have a long tradition in Northern European countries and were created as a way to use up excess fruits and juices in winter. Spices like cloves and cinnamon were once valuable commodities and were added to holiday drinks as a sign of hospitality.

Best for

Świąteczne spotkania Wieczory przy kominku Przyjęcia w ogrodzie zimowym

Tips

🍽️ Serving

Serve in transparent heatproof glasses, decorating each with a cinnamon stick and a sprig of rosemary. For children and non-drinking guests, serve a version without rum; serve the rum separately in a decanter. You can add a gingerbread cookie to the plate — a perfect combination.

🥡 Storage

Store the strained cider in a sealed container in the refrigerator for up to 3 days. When reheating, do so slowly over low heat, avoiding boiling; if the drink thickens (honey crystallizes), add a little hot water and stir. Store dried additions (e.g., cranberries) separately and add fresh ones before serving.

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