I’ve never made apple cider before but it was a great way to use up some of the 40+ lbs of apples we picked!
Instructions
- Quarter your apples (no need to remove peel or seeds). In a large stock pot add your apples and fill with water--just enough to cover the apples.
- Add your sugar.
- Wrap your cinnamon and allspice in a doubled up cheese cloth and tie, and add this to the apples and water.
- Boil on high for one hour (uncovered) checking on it frequently. Turn down heat and let simmer for two hours (covered).
- Take off the heat after two hours of simmering and let cool. Remove spices and mash up the apples to a pulp like consistency (a potato masher works well for this).
- 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.
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