Brown rice vinegar cider

• Produce

  • 1 Orange peel

• Condiments

  • 1/4 cup Apple syrup

• Baking & Spices

  • 1 tbsp Allspice
  • 2 Cinnamon sticks
  • 4 Cloves, whole

• Oils & Vinegars

  • 3 cups Apple cider vinegar
  • 3 cups Brown rice vinegar

• Other

  • 1 tablespoon cinchona bark cut (option

Found on circahappy.com

Description

Ingredients

• 3 cups brown rice vinegar
• 3 cups apple cider vinegar
• 1/4 cup apple syrup, more if needed
• 2 cinnamon sticks, more if needed
• 4 whole cloves
• 1 tablespoon allspice
• 1 tablespoon cinchona bark cut (option)
• 1 orange peel
• 3 cups sugar
• 2 cup fresh apple juice
• Sterilized jar (s)

Directions

• Place the cinnamon sticks, cloves, allspice berries, orange peel and cinchona bark cut in the cheesecloth; tie it up with a string. Set aside Warm both vinegars and apple syrup in a large stainless steel saucepan over moderate heat for 5 to 10 minutes, then drop the spice bundle into the cider mixture. Be careful NOT to let it boiled. Adjust the heat to low & let it steeped for another 10 minutes. Taste & adjust to your liking; you may add more apple syrup or let it steeped even longer. Remove the cider from the heat. Discard the spice bundle. Ladle the cider into mugs, adding a fresh cinnamon stick to each serving to make it fancy. 🙂 (make 5-6 cups)
• To sterilize the jar, submerge it in the boiling water for 3 minutes. Let dry on a wire rack. Warm sugar and juice in a saucepan over low heat; stir occasionally until all sugar has been dissolved. Keep simmering for 15-20 minutes. Bring to boil, then remove from heat & let cool completely. Keep it in a sterlized jar in the refrigerator for up to a month. (make 3 cups)