Sunday, September 24, 2017

Fresh-Pressed Apple Juice #AppleWeek #sponsored

This post written by me on behalf of the sponsors of #AppleWeek. 
Products for recipe development and review were provided; prizes were donated for the giveaway, 
and this page may contain affiliate links.

We are gearing up for #AppleWeek! Carlee of Cooking with Carlee arranged this amazing event for you and wrangled a group of bloggers to celebrate all things apple. Click to read about the giveaway prizes and to enter for a chance to win: here



One of our sponsors shipped us a box of voluptuous, organic Honeycrisp apples. Thanks, Rainier Fruit Company.


And while I did use some of apples themselves, I wanted to try my hand at fresh-pressed apple juice. I don't have a fancy juicer, but I have a blender and a food processor. Turns out that that's all I needed. You'll see this fresh-pressed juice in several of my #AppleWeek creations.

Fresh-Pressed Apple Juice 

Ingredients
  • apples (I used organic Rainier Honeycrisps)
  • Also needed: a food processor, cheesecloth, colander, mesh strainer


Procedure
Quarter the apples and place them in the bowl of the food processor. I put them in there peel, seeds, and all.

Process until you have a puree. Line your colander with cheesecloth and place the entire thing over a large bowl to catch the juice. You can do this in batches to make it easier to press. Bring the edges of the cheesecloth together so you have all the edges in your hand. 


Begin to turn the cloth, forming a ball. As you tighten the ball, the juice will being to extract from the pulp. Keep going until you have gotten as much of the juice from the pulp as you can.


Strain the juice through the mesh strainer into a lidded glass jar. Refrigerate until ready to use. Compost the pulp.

Find Rainier
on the web
on Twitter

*Disclosure: I received products for recipe development and generating social media traction. My opinions do not necessarily reflect the opinions of the manufacturers of this product or the organizers of #AppleWeek.

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