flipWarm Spiced Apple Cider
Warm Spiced Apple Cider
Why this dish? The apple, again and always, is the emblematic fruit of Tell. Apple juice — fresh or lightly fermented into "Most" — was the common drink of Swiss farms, warmed in winter by the fireside.
An apple must (natural juice, sometimes slightly fermented) gently heated with honey and sweet spices. The comforting drink of winter evenings in alpine valleys.
In the bad season, friend, when the wind howls around the chalet, we draw from the barrel the must of our apples. We pour it into an earthenware pitcher near the embers, melt in a drop of honey and grate a little perfumed bark brought by the merchants. Warm, it thaws the hunter's numb fingers and loosens tongues at the evening gathering. Drink, but without excess: the must that has turned a bit goes quickly to the head, and a drunken archer no longer hits the apple — I know something about that.
- •Apple must (pressed juice, fresh or slightly fermented) — one pitcher (base)
- •Honey — one spoonful (sweetness)
- •Sweet spices (cinnamon, clove) — to taste (flavor)
- •Apple or quince zest — a little (aroma)
Warm Spiced Apple Cider
An apple must (natural juice, sometimes slightly fermented) gently heated with honey and sweet spices. The comforting drink of winter evenings in alpine valleys.
Why this dish? The apple, again and always, is the emblematic fruit of Tell. Apple juice — fresh or lightly fermented into "Most" — was the common drink of Swiss farms, warmed in winter by the fireside.
In the bad season, friend, when the wind howls around the chalet, we draw from the barrel the must of our apples. We pour it into an earthenware pitcher near the embers, melt in a drop of honey and grate a little perfumed bark brought by the merchants. Warm, it thaws the hunter's numb fingers and loosens tongues at the evening gathering. Drink, but without excess: the must that has turned a bit goes quickly to the head, and a drunken archer no longer hits the apple — I know something about that.
Ingredients (period version)
- Apple must (pressed juice, fresh or slightly fermented) — one pitcher (base)
- Honey — one spoonful (sweetness)
- Sweet spices (cinnamon, clove) — to taste (flavor)
- Apple or quince zest — a little (aroma)
Ingredients
- Cloudy apple juice (unfiltered) — 1 liter (base)
- Honey — 1 tbsp (sweetness)
- Cinnamon stick — 1 (flavor)
- Cloves — 2 (flavor)
- Fresh apple slices — a few (garnish)
Method
- Pour the apple juice into a saucepan with the cinnamon and cloves.
- Heat gently without boiling for 10 minutes to infuse the spices.
- Remove from heat, stir in the honey, and taste to adjust.
- Strain, pour into mugs or earthenware pitchers, garnish with apple slices, and serve hot.
How it was made : "Most", pressed apple (and pear) juice, was the table drink of the Swiss countryside, consumed fresh in autumn then lightly fermented over winter. Imported spices like cinnamon remained an occasional luxury; honey sweetened at lower cost.
The contemporary twist : Served in a pewter mug with an apple fan and a splash of cold apple juice on the side, this "hot Most" becomes the non-alcoholic mulled wine of alpine Christmas markets.
Sources : Patrimoine culinaire suisse / Kulinarisches Erbe der Schweiz (Most / jus de pomme, patrimoineculinaire.ch)
William Tell · Charactorium
