Smoked Cider Recipe
Make Smoked Cider Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Smoked Apple Cider
Garnish / optional finish
Method
Smoke Prep
- 1
Soak chips
Place the smoking chips in a bowl and cover with water. Let soak for 30 minutes, then drain. This reduces flare and gives a steady smoke.
- 2
Set up a smoking surface
If using an indoor smoker or stovetop smoking kit, prepare according to manufacturer instructions. Alternatively, use a small heavy skillet: add neutral oil and heat over medium-high until shimmering; dump drained chips into the skillet, then immediately cover with a tight-fitting metal bowl or lid to trap smoke.
Infusion
- 3
Prepare cider base
In a wide, heavy saucepan or Dutch oven, combine the fresh apple cider (6 cups) and apple juice if using (1 cup). Add brown sugar (2 tbs), maple syrup (1 tbs), cinnamon sticks (3), allspice berries (1 tsp), cloves (6), star anise (2), sliced ginger (1 tbs), lemon and orange slices, and a pinch of sea salt.
- 4
Heat gently
Warm the mixture over medium-low heat until it reaches a gentle simmer (do not boil). Stir to dissolve the sugar and maple syrup, then reduce heat to low so it stays at a bare simmer.
- 5
Smoke the cider
If using the stovetop smoking method: carefully lift the smoking cover from the skillet containing smoking chips (it will be hot and smoky). Immediately place the saucepan (take care to keep handles away from heat) on top of the covered skillet so smoke can infuse the saucepan and liquid — or position the smoking vessel so smoke is trapped around the pan for 5–8 minutes. If using an indoor smoker, transfer the warmed cider (in a heatproof tray) into the smoker and smoke at low heat for 10–15 minutes. Adjust smoking time to taste: 5 minutes for light smoke, 15 for pronounced smoke. Keep the cider warm but not boiling while smoking.
- 6
Finish simmer
After smoking, remove the pan from smoke source. Keep on low heat and continue to gently simmer for another 5 minutes to marry flavors. Taste and adjust sweetness with extra maple syrup or brown sugar if desired.
Strain & Serve
- 7
Strain
Using a fine-mesh sieve or cheesecloth, strain the cider into a heatproof pitcher or pot to remove spices, citrus and ginger slices, and any charcoal residue. Press gently on solids to extract flavor but avoid forcing sediment through the mesh.
- 8
Optional spiked serving
For an adult version, stir in bourbon or dark rum (1/2 cup total; about 1 tablespoon per 6 oz serving) to taste. Warm gently—do not boil after adding alcohol.
- 9
