PHOTO AND FOOD STYLING BY MEDA KESSLER
Apple cider is a family-friendly gift and one that takes advantage of the bounty of apples. The homemade stuff lets you control the amount of sugar, too.
Rum-spiked coquito (you can make it booze-free) is a rich Puerto Rican version of eggnog. Serve it over ice.
WRAP IT UP Package in clear reusable glass bottles. Decorate with cinnamon sticks and fruit.
APPLE CIDER
Makes 8 cups
6 Pink Lady and
6 Gala apples, cored and quartered
2 large oranges, peeled and quartered
3 cinnamon sticks
1 tablespoon whole cloves
1 teaspoon allspice
¼ teaspoon ground nutmeg
Pinch kosher salt
16 cups water, more as needed
¼ cup brown sugar (or to taste)
Place fruit, spices and salt into a large stockpot. Add water to cover. Over medium-high heat, bring to boil. Reduce heat and simmer. Cover and cook for about 2 hours.
Use a potato masher to crush softened fruit. Cover and return to low heat for 1 hour.
Using a fine mesh strainer, separate the liquid from the mashed fruit. Return cider to pot and stir in sugar to taste. Cool before bottling.
COQUITO
Makes 10 servings
1 can (14 ounces) sweetened condensed milk
1 can (15 ounces) sweetened cream of coconut
(such as Coco López)
1 can (12 ounces) evaporated milk
1 can (13.5 ounces) unsweetened coconut milk
1 jigger white rum (optional)
¼ teaspoon freshly grated nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla extract
Cinnamon sticks, for garnish
In a blender, combine all ingredients except cinnamon sticks and blend until thoroughly mixed. Pour into container. Serve chilled.
Meda Kessler is edible Dallas Forth Worth's art director, layout designer, and more.