- Can I use tinned cherries?
- Yes, blend them along with their juice into a purée. In this case, omit the sugar as the tin is already sweetened.
Sweet cherry cider
The marriage of cherry and apple represents the meeting of stone fruit and pome fruit flavours. The deep, more 'tannic' sweetness of the cherry adds seriousness to the cider's light acidity. The spicing (cinnamon, vanilla) evokes the world of baking, making this drink practically a liquid apple-cherry pie topped with whipped cream.
Ingredients
500
ml
Apple cider
150
g
Cherry purée (from fresh or frozen)
30
g
Brown sugar
1
pc
Whole cinnamon stick
1
tsp
Vanilla extract
100
ml
Double cream (for whipping)
50
g
Whole cherries (pitted, for serving)
1
pinch
Salt
Shopping List (0)
Equipment Needed
- Saucepan
- Sieve
- Whisk (manual or electric)
- Heatproof mugs
Allergen Information
Milk
Sulphur dioxide (sulphites in cider)
Instructions
1
✓
Pour the cider into a saucepan and begin to warm it. Add the cherry purée, brown sugar, cinnamon, and pinch of salt.
Tip: The salt doesn't make it salty but 'opens up' the taste buds to the sweet flavours.
2
✓
Mix the purée thoroughly into the cider and heat until simmering (do not boil vigorously!). Leave like this for 5-8 minutes.
Tip: The purée also thickens the drink, giving a more full-bodied mouthfeel.
3
✓
Remove from the heat and stir in the vanilla. Let it rest for a minute.
Tip: Always add alcohol-based extracts at the end so they don't evaporate.
4
✓
Meanwhile, whip the cream into soft peaks.
Tip: Stiff peaks sit like a 'cork' on top; soft foam blends beautifully when drinking.
5
✓
Strain the drink (if the cinnamon or larger cherry pieces bother you) and pour into mugs. Crown with whipped cream and fresh cherries.
Tip: Serve hot, with a spoon for the cream.
Recipe FAQ
Ingredients
- 500 ml Apple cider
- 150 g Cherry purée (from fresh or frozen)
- 30 g Brown sugar
- 1 pc Whole cinnamon stick
- 1 tsp Vanilla extract
- 100 ml Double cream (for whipping)
- 50 g Whole cherries (pitted, for serving)
- 1 pinch Salt