Based on yesterday’s replies, it seems as though I need to divulge the details of my hard apple cider recipe.
Well, I’ll tell ya how Sandra Lee did it first; but I’d like for you to come away feeling like you can substitute just about all of the ingredients for your own preferences.
Per Semi-Homemade With Sandra Lee, combine for 2-3 hours on low in the slow cooker:
- 2 bottles hard apple cider
- 2 C. peach nectar
- 2 C. apricot nectar
- 1 12. oz. bag frozen peaches
- 1 C. bourbon
- 1/2 C. lemon juice
- 1 C. brown sugar
- 1 t. allspice
- 2-3 cinnamon sticks
As far as the hard apple cider goes, I get the granny smith variety from Woodchuck’s selection of hard ciders. The drink is sweet enough on its own, so I prefer the tartness of that particular cider. (Though the other day, I was momentarily entranced by another brand that had apple cider with ginger undertones! However, I suppose it’d be just as easy to grate in a little fresh ginger myself. Maybe next time…)
In regards to the two types of nectar, don’t get too persnickety about that. Peaches and apricots are not so far removed from one another that you can’t just use four cups of one or four cups of the other.
The bag of frozen peaches? Well, it’s not bad. But I thinly sliced two tart apples and added them during the last hour of cooking instead. MmmmMmmm! More thrifty, too!
One cup of bourbon? I use one cup of Earlytimes Kentucky Whiskey. Let me know what you use if you ever make this recipe. It’s worked like a charm every time, but I’m always open to suggestion!
The rest of the recipe I follow fairly closely. Don’t skimp on the lemon juice. Trust me. And, yeah, I always do the three cinnamon sticks instead of the two.
Come back and let me know if you try this or if you have a similar recipes with some variations! Perhaps we can together come up with the ULTIMATE hard apple cider!
In the meantime, it seems that I need to make this drink again so that I can add a picture to this post!
Oh the hardships of blogging…