- 3½ cups fresh apple cider or organic apple juice
- 3 tablespoons agar agar flakes
- 3 tablespoons brown rice syrup or agave nectar
- 1 cinnamon stick, broken in 3-4 pieces
- 3 whole cloves
- Pinch of sea salt
- 1 tablespoon arrowroot powder
- 1 medium apple, peeled, cored, and chopped in ½-inch pieces
Mix 3 cups cider, agar flakes, rice syrup, spices and salt in a heavy bottomed, non-reactive (stainless steel or enamel) saucepan.
Bring to a boil over medium heat, stirring frequently.
Reduce heat to a simmer and cook 10 minutes, stirring occasionally to ensure that the agar is completely dissolved.
Dissolve arrowroot in the remaining ½ cup of cold cider. (The arrowroot will not dissolve in warm liquid).
Remove cinnamon stick and cloves from the kanten.
Add the dissolved arrowroot to the kanten, stirring constantly to prevent lumps.
Raise heat to medium and bring the mixture back to a boil, and cook about 1 minute, stirring continually. The kanten will become glossy and thicken to the consistency of gravy.
Add the chopped apples and cook for two minutes.
Remove from heat and pour into individual serving dishes.
Let the kanten set for 1 hour before eating.
Refrigerate the kanten if it is not being eaten within a few hours. It will keep nicely for 3-4 days.
