Hot Spiced Cider…mmmmm

We went down (and up) the mountain to the orchard stand to get fresh cider and apples. They  still had Stayman Winesap, my favorite here in the south for cooking and eating. We made applesauce – I love homemade applesauce. I usually throw a half-dozen cranberries in with the apples during the cooking, which it gives it lovely pink color naturally. But we didn’t have any cranberries (I’d already made them all into cranberry jelly), so we threw in a handful of frozen blueberries. It turned it a lovely purplish tint when done, and gave just a little flavor. Most excellent!

But it was soooooo cold – down in the 20’s. We’d had a good hard frost, and there was no cloud cover at night, so the stars were magnificent when we went to look. If the moon hadn’t been almost full, could have seen the Milky Way. And when we came in, we wanted something hot to warm us to our very toes, so heated up that wonderful fresh homemade cider.  I was bemoaning the lack of Courvoisier or Remy Martin, cognacs that I have added to hot cider, but was given some with Capt. Morgan’s Spiced Rum. Wow. Simply amazing, Will now have it no other way. It makes it taste kind of caramel-apple-y. Scrumptious!

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