Last Saturday I went to Birds and Bees Farm for their annual apple cider press. I’ve never made cider before, so it was awesome to see and be a part of the whole process. We first sorted through the apples and cut out spots with any rot. After sorting and rinsing, they went into a machine that completely mashed them up into a bucket below. That bucket is moved over when it’s full and you turn a wheel to press down on the mashed apple and extract the juices! It goes through a mesh bag but that’s about it. Totally fresh and unfiltered. It was amazing.
As soon as I got home I started drinking on it. It was so delicious that I drank all but one cup, and thankfully stopped myself before there was no more left. The taste of apple cider lends itself to so many things. It would be awesome with a slow roasted pork or chicken dish, or even made into a sweet apple cider caramel. With limited apple cider remaining
The caramel sauce is really easy to make, and goes with so many things. You could top ice cream with it (like I did) or even add it to some to oatmeal or on top of pancakes! Just try not to eat it all straight out of the jar…
Apple Cider Caramel – Makes 1 half-pint
1 cup apple cider
½ c sugar
¼ c butter
Reduce apple cider down for 15 minutes on medium boil. Add in sugar and continue to reduce for another 10 minutes. The consistency will be a little syrupy but still runny. Add in the butter and mix until full combined. Allow to cool before using!
Pour into a mason jar when cooled down and store in fridge! When you want to heat it up, simply fill a pot with hot water from the sink, and let the jar sit in it until desired temp.