There’s nothing better than Autumn in New England, and in the City Girl/Hippie Mom household we’ve been busy taking in everything Fall has to offer. We’ve harvested our pumpkins, finished our canning, gone on hayrides, been through corn mazes, and my personal favorite; Apple Picking!
But when we arrived home with bushels and bushels of apples I’ve started to run out of things to do with them. We made apple sauce, apple pie, apple crisp, apple monkey bread and we still had an abundance. Then it hit me, apple cider! I thought it would be much more difficult than it actually is. I searched the interwebs for a general idea on how to do it and came up with the recipe below:
Homemade Apple Cider
- 8-10 Medium sized apples (I used Gala because we had more of those than anything)
- 1 Cinnamon Stick
- 2 Tbs Whole Allspice Berries
- 1/8 cup Agave Nectar (or 1/2-1 cup of Sugar)
1. Wash and quarter the apples. There’s no need to peel or core them. Put them into a large stock pot and cover with water.
2. Add the Agave, Cinnamon and Allspice. Boil on high uncovered for 1 hour.
3. This is what it will look like after 1 hour. Lower the temperature and cover. Simmer for an additional 2 hours.
4. Let cool. Remove the Allspice and Cinnamon stick. Mash the apples with a potato masher.
5. Pour into a strainer lined with cheesecloth over a bowl. I always seem to misplace my cheesecloth so I used a tea napkin and it worked great. When most of the liquid has drained into the bowl gather up the cheesecloth and squeeze the pulp to get to the rest of the juice. That’s it!
Cider can be stored in an airtight container in your refrigerator for up to one week or can be frozen. I like mine with a little dairy free caramel sauce yummy!
Anyone else have apple recipes they’d like to share?