Joined in 2023 
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63 About this deal
No surprises that after all that, the from-concentrate apple juice doesn’t taste that much like fresh apples any more. Overwhelming, in my tasting, the not-from-concentrate juice (but not necessarily the chiller cabinet juice) tasted better, fresher and more appley.
If you can afford it, the latter seems like a better choice - it’s fresh, after all, with all the connotations that carries of better flavour, more nutrition, more natural. Using apple juice in the recipe instead of water enhances the apple flavour even more, and you can make this fruity sauce in large quantities to freeze and use at a later date too.If that hasn’t put you in the mood for a hearty Sunday roast this weekend, we’re not sure what will. wine yeast, hydrated in 60 ml distilled water warmed to 40°C, or 118ml room-temperature wild yeast starter Fresh and flavourful, this salad is made for summer soirées. With very little prep work, you can whip this up in no time while using leftover Eager apple juice. Super easy from start to finish, just cut up the apples to the size you choose, toss everything together, and add the Eager apple juice-infused salad dressing to serve – enjoy!
After an unpredictable summer of heatwaves and downpours, the arrival of autumn will have been welcomed by many with open arms. Top with nuts, seeds, berries and shredded coconut for an even more wholesome start to your morning. Rather than making the gravy separately, this recipe involves roasting the pork in apple juice, then adding flour, water, seasoning and more apple juice to the roasting pan once the meat is removed; stirring constantly over the hob to make the gravy.And as bone fide juice lovers, we love replacing the almond or oat milk in our smoothie bowls with one of our Eager juices. Whether that’s apple, pineapple, cranberry or pomegranate, the juice gives the bowl an even more vibrant, fruity flavour. Not that apple juice is devoid of benefit. It counts as one of your five a day, even if most nutritional experts would prefer us to eat whole fruit instead. In addition, cloudy not-from-concentrate juice is better for you than clear juice, and not just because of the fibre provided by that pectin. It also has as much as four times the concentration of polyphenols, in particular a type called procyanidins, powerful antioxidants. But for all that, it’s for sipping, not gulping. To create an acid cider vinegar that will last for months to come, you simply ferment three ingredients for one month (see directions here). This recipe is for 4.5 litres, but you can amend it depending on how much apple juice you have left over. Combine all of the ingredients in a saucepan and bring to the boil, then reduce the heat to low and let it simmer for 15 minutes, making sure to keep an eye on the sauce so that it doesn’t burn. Simple to make and versatile to enjoy, apple sauce can be served with roast pork, dolloped on top of hog roast rolls, or even eaten with yoghurt or dessert.
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