Apple cider is surprisingly easy to make and a great recipe for a lazy day at home. Plus, it’s perfect for this time of year!
The apples simmer in water and sugar/spices. Strain, mash, press through cheesecloth to get all the juice and voila apple cider! The 8 apples I used yielded… half a pitcher (very scientific I know), which is fine for one or two people but probably not great if you are making this for a large amount of people… unless you use ALOT more apples. Anyway, no complaints here – the house smells great and it got me into the fall/thanksgiving spirit! Also, I learned quite a few things along the way.
Small aside – I’d love to try mulled apple cider soon. As I learned…
Mulling spices often include a mixture of allspice, nutmeg, cloves, cinnamon, star anise and various dried fruit peels, which are infused into different beverages (mulled wine for example). This includes mulled apple cider, which is made by infusing the spices into pre-made apple cider. For all your mulling spice recipes, check out this fun page.
Also fun to note – the phrase “mulling it over” is thought to come from the slow, deliberate process of creating mulled beverages. You learn something new everyday!
But back to apple cider!
Apple Cider (Adapted from Food.com)
8 -10 apples, cored (I used Gala)
½ to 1 cup sugar
4 tbsp cinnamon (or 4 cinnamon sticks)
4 tbsp allspice
In a large stock pot, add your apples and fill with enough water to cover the apples. I added 5 cups of water, but realized I should have initially added more. I added about two more cups halfway through. Add your sugar, cinnamon and allspice.
Fun fact – allspice is also known as Jamaica pepper and are whole or ground pea-size berries of the evergreen pimiento tree. Apparently it’s name comes from the fact that it tastes like a combination of cinnamon, nutmeg and cloves.
Boil on high for one hour (uncovered) checking on it frequently. Reduce heat and let simmer, covered, for two hours. It will turn into this lovely concoction. Remove from heat and let cool.
Mash up the apples to a pulp like consistency or put use a blender. Once cool, pour into a strainer over a large bowl. When most of the juice has drained away, put the remainder of the pulp into a doubled up cheese cloth and squeeze over the bowl until no more juice comes out.
I decided to blend the remaining mashed apple mixture after squeezing the majority of the juice out. I decided to save it for thanksgiving afterwards since it didn’t yield much juice. A chutney-like condiment, if you will.
Store in the fridge for up to one week or freeze until later use.