8 -10 apples – I use Fuji, Granny Smith or 1⁄2 & 1⁄2
1/2 cup sugar – try this with no sugar. You may like it just as well!
4 cinnamon sticks
4 tablespoons whole all spice
- Slice apples (no need to remove peel or seeds).
- In a large stock pot add your apples and fill with plenty of water, enough to cover your apples.
- Add sugar.
- Tie cinnamon and allspice in a double layer of cheese cloth and tie. Add this to the apples and water.
- Boil on high for one hour (uncovered) checking often.
- Turn down heat and let simmer for two hours (covered).
- Take off the heat and let cool.
- Remove spices and mash up the apples to a pulp like consistency (a potato masher works well).
- 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 the remaining juice into the bowl.
- Restrain the juice to get out any little bits of pulp that remain with a cheese cloth draped inside the strainer to catch them.
- Serve immediately or store in an air tight container in your fridge for up to a week, or freeze it for later use.
- Sprinkle with cinnamon or add a cinnamon stick for garnish.
Makes about 1⁄2 gallon
Serves approx. 6
Another thing to try, make this with Honeycrisp apples! If you have questions about which apples to use in your cider, ask Gary at Russ’s Market, 33 He’s my expert when it comes to apples.
Update – Gary can now be found in the produce section at Russ’s Market, 66th & O
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