Eat & Drink

The Devil’s Apple Water

During a minute of downtime last week, amid a rush of volunteer organizing and fundraising (NYCVMS for Hurricane Relief)  for the devastated community in the Rockaways (among so many others in the aftermath of Hurricane Sandy) I sat down to clear my head and knit. Of course while trying not to think, i thought of yet another warm, winter drink to add to the recipe log. The idea was simple enough, Spiked apple cider, but then I got to thinking about old fashioned cider, and found a great little snippet in a dusty old copy that i couldn’t pass up…and my oh my, did we enjoy it!

Apple Water: This is given as a sustenance when the stomach is too weak to bear broth. It may be made thus, – Pour boiling water on roasted apples; Let them stand three hours, then strain and sweeten lightly: – Or it may be made thus, – Peel and slice tart apples, add some sugar and lemon-peel; then pour some boiling water over the whole, and let it stand covered by the fire, more than an hour.

– The American Frugal Housewife, Published 1833

I love the idea of roasting the apples (peeled and cored) and spices, to bring out the the cider flavor.

The Devil’s Apple Water

6 Apples, cut into chunks

6 cups water (or just enough to cover apples when in the pot)

4 Cinnamon sticks

8 Coriander seeds

8 Black pepper corns

4 teaspoons Honey

1 tablespoon Butter

Orange peel (or shot orange juice)


1. place apples in a large pot. Cover with water and bring to a boil.

2. Add spices, butter, honey and orange peel. Reduce heat and simmer for 1 hour or until apples are very soft. Strain.

3. Combine the Apple Water with Rum and more spices. Serve piping hot.



– Corinna

2 thoughts on “The Devil’s Apple Water”

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