Halloween: Shrunken Heads in Cider

By NicoleS

Ingredients

• For the Shrunken Heads:
• 2 cups lemon juice
• 2 tablespoons coarse salt
• 8 large Granny Smith apples
• 32 whole cloves
• 2 gallons apple cider
• 2 (12-ounce) cans frozen lemonade concentrate, thawed
• 2 cups spiced rum (optional)
• 2 cups lemon juice
• 2 tablespoons coarse salt
• 8 large Granny Smith Apples
• 32 whole cloves (2 for each head)
• For the Spiced Cider:
• 1 gallon apple cider
• 1/3 c. brown sugar
• 2 cinnamon sticks
• 8 whole allspice
• 6 cardamom pods
• 1 orange, quartered
• freshly grated nutmeg
• pinch sea salt

Details

Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 250 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, mix together lemon juice and salt; set aside.

Peel apples and cut each in half through the stem; remove seeds and core. Using a sharp paring knife, carve a face, as desired, on the rounded side of each apple half. Place apples in lemon mixture for one minute; transfer to paper towels to drain.

Place apples, face-side up on prepared baking sheet and transfer to oven. Let bake until apples are dry and begin to brown around the edges, about 90 minutes. Remove apples from baking sheets and press cloves into the "eye" sockets.

While the apples are in the oven, combine all of the cider ingredients in a pot over medium heat (use freshly grated nutmeg to taste). Bring to a boil, then immediately reduce to the lowest heat. Allow to simmer very gently for 30 minutes. Strain. Hold the cider over very low heat to keep warm until apples are finished. Float apple heads on top.