Today's Cranberry-Pear cider recipe is from Vegetarian times magazine and I made it for the brunch yesterday. It is spiced with ginger & cinnamon and is served warm which is perfect for the chilly weather and also for the sniffles and coughs.
Like I said earlier, the weather is really gloomy and I could not take photos of the cider. I saved some to take pictures and will update ASAP, until then please enjoy the recipe.
Recipe adapted from Vegetarian Times magazine: Ingredients: Makes 3~4 servings Cranberries - 2cups, fresh or frozen Pear Juice or Pear Cider - 1cup Sugar - ¼cup (adjust as per taste) Cinnamon Stick - 2" long piece Ginger - 2 ¼" slices, crushed Vanilla bean - ¼ bean, split Pear - 1 medium, peeled, cored and diced into small cubes (optional)
Method:
- Combine cranberries, ginger, cinnamon stick and 2 cups of water in a medium saucepan. Bring the mixture to a simmer, lower the heat to medium-low and simmer for 10 minutes.
- Remove ginger and cinnamon stick and set aside.
- Strain the cranberry mixture into another saucepan, pressing down on the solids to extract all liquid -- you should have about 2 cups of liquid.
- Return the reserved ginger and cinnamon stick to the cranberry juice. Add the pear juice/ cider, sugar and vanilla bean. This is a great time to check the taste and adjust the taste by adding more juice or sugar.
- Bring the mixture to a simmer and reduce the heat to medium-low and simmer for 10 minutes.
- Remove the ginger and cinnamon stick and vanilla bean. Add the diced pears (if using) and remove from heat. Serve warm.
Linking this to Valli's 'Cooking from Cookbook Challenge: December -- Week 3'.