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Recipes for Massachusetts
Fresh Cider
Cider Apple Sauce
- 1 quart cider
- 1/2 cup sugar
- 3 quarts peeled and quartered apples
Boil cider down until you have three-quarters of a quart.
Add sugar, then apples. Cook very slowly for about two hours. Do not stir. When
apples are very soft turn into a bowl to cool. If desired, add just a little
more cider.
Honey of an Apple Pie
- Pastry for 2-crust 9-inch pie
- 4 to 5 medium sized cooking apples
- 3 tablespoons flour
- 1 teaspoon cinnamon (to taste)
- 1/2 cup cider
- 3/4 cup sugar
Line pie plate with pastry; sprinkle with a light dusting of
flour. Peel, core and slice apples. Place about one third of the apples in pie
shell; sprinkle with a little of the combined flour and cinnamon. Repeat this
procedure twice.
Mix cider and sugar together and drizzle over apples. Cover
with top crust, fluting edges of pastry together. Bake at 350 degrees 50 minutes
or until crust is golden brown. Serve with ice cream if desired.
Note: After baking, top crust may be glazed with combination
of about 3 tablespoons of honey combined with 1 tablespoon of cider.
Mulled Cider
- 1 quart apple cider
- 1 tsp. whole allspice
- 1 tsp. whole cloves
- 2 sticks cinnamon
- 6 thin lemon slices, if desired
Combine ingredients, except lemon slices, in a saucepan.
Simmer covered for 20 minutes.
Remove spices. Serve hot with lemon slices, if desired.
Makes 6 servings.
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