Beverages Seasonal

Apple Cider

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I made apple pie yesterday with apples that we picked, but I still had about a zillion apples left that I needed to use. I thought I would try my hand at homemade apple cider because it’s one of my favourite drinks. This was super easy to make because for the most part, it’s just sitting around waiting for the apples to cook. I think if I made it again, I would increase the spice amounts a little bit to give it some additional flavour, but it turned out delicious!

The following recipe resulted in about a gallon of cider, but I probably would have ended up with more if I had used cheesecloth to strain it. I did not have cheesecloth so I just used a thin dish towel. It worked, but it could have gone better. You can use any type of apples that you like for this. I used the ones we picked, and they were a good mix of sweet and tart. I would probably use half Granny Smith and half of a sweeter variety of apple.

Apple Cider:
20 apples
Water
8 cinnamon sticks
1 Tablespoon whole allspice
1 Tablespoon whole cloves

Cut the apples into quarters and remove the cores (don’t bother peeling them).

Add the apples to a large stock pot and fill with enough water just to cover them. 

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Add the spices and bring to a boil. Boil for 45 minutes.

Reduce heat to low and simmer for another 1 and a half to 2 hours (until apples are soft enough to be mashed).

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Mash up the apples using a potato masher. Strain through a regular strainer and remove the cinnamon sticks.

Wrap the rest of the mashed apples up in cheesecloth and squeeze over a bowl until no more juice comes out.

Drink hot or allow it to cool. Store in the fridge.

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Apple Cider
Total time: 
 
Ingredients
  • Apple Cider:
  • 20 apples
  • Water
  • 8 cinnamon sticks
  • 1 Tablespoon whole allspice
  • 1 Tablespoon whole cloves
Instructions
  1. Cut the apples into quarters and remove the cores (don't bother peeling them).
  2. Add the apples to a large stock pot and fill with enough water just to cover them.
  3. Add the spices and bring to a boil. Boil for 45 minutes.
  4. Reduce heat to low and simmer for another 1 and a half to 2 hours (until apples are soft enough to be mashed).
  5. Mash up the apples using a potato masher. Strain through a regular strainer and remove the cinnamon sticks.
  6. Wrap the rest of the mashed apples up in cheesecloth and squeeze over a bowl until no more juice comes out.
  7. Drink hot or allow it to cool. Store in the fridge.

 

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