[Sca-cooks] cider sauce

[Sue Clemenger]

The unpasteurized, unfiltered "raw stuff."  There's a fair amount of it
available locally, during the right season (fall/early winter).
If I wanted to make it during another part of the year, I'd probably use
one of the filtered/bottled juices.
At my house, hard cider goes into the cook <g>.
--maire

Angus MacIomhair wrote:
>
> This might be a stupid question but I'll crawl out from under the Rock anyway.  Is this 'cider' as in the fermented product or as in apple juice?
> /Angus
>
> Do not put off till tomorrow
> what can be enjoyed today.
>  --Josh Billings
>
> --- Sue Clemenger <mooncat at in-tch.com> wrote:
> >I was using Brigid's recipe....Uhm, I think, 2 gals. of fresh cider, a
> >lot of sugar (8 lbs?), and the requisite white wine vinegar, white wine,
> >and spices (whole cloves, nutmegs, and cinnamon sticks).
> >I'd like to be able to give it to our king, for war gifts, but am a bit
> >nervous about putting it in small, decorative bottles (leakage could be
> >ugly, if things shifted on the trip down).  So I'm going to put it up in
> >my standard 4-oz. jam jars, and water bath process them for about 15
> >mins.
> >The house still smells lovely....
> >--maire