Applecider Recipes

HOMEMADE APPLE CIDER

Steps:

• Place apples in a large stockpot and add enough water cover by at least 2 inches. Stir in sugar, cinnamon, and allspice. Bring to a boil. Boil, uncovered, for 1 hour. Cover pot, reduce heat, and simmer for 2 hours.
• Strain apple mixture though a fine mesh sieve. Discard solids. Drain cider again though a cheesecloth lined sieve. Refrigerate until cold.

MULLED APPLE CIDER

Steps:

• Pour the apple cider into a large pot and set over medium-high heat. Dice up the apples and toss them into the cider. Peel the rind off the orange in large pieces and toss that in too. Add the cranberries, allspice berries and cinnamon sticks. Add the sugar and stir it around to dissolve. Bring the mixture to a low boil, then reduce the heat to low and simmer for 45 minutes to 1 hour.
• Add the brandy, then simmer for another 10 to 15 minutes. Serve warm.

APPLE CIDER RECIPE BY TASTY

Steps:

• Place the apples, cinnamon sticks, ginger, cloves, and salt in an 8-quart (7.5-liters) slow cooker. Pour the water over the apples.
• Cover and cook on high for at least 8 hours, or overnight (up to 24 hours).
• Remove the solids from the cider, pressing the pulp to extract as much liquid as possible.
• Whisk in the brown sugar until dissolved.
• Serve hot, or store in the refrigerator to serve later. Reheat before serving.
• Enjoy!

APPLE CIDER VINEGAR RECIPE BY TASTY

Steps:

• Place the apple peels and cores (optional) in a quart-sized jar with a wide mouth.
• Cover the peels completely with the water.
• Add the sugar and stir.
• Make sure your scraps are completely covered with water.
• Cover the mouth of the jar with a coffee filter or a thin cloth, then screw on the outer ring of the lid.
• Let sit in a dark area at room temperature for 1-2 weeks, stirring the mix once a day to stimulate proper fermentation and prevent mold from forming.
• When you notice some fizz and a significant amount of bubbles on the surface, strain out the scraps and compost them.
• Put the liquid back in the jar, cover with a coffee filter or a thin cloth, and let it sit.
• Taste it once a week and once it has reached your desired level acidity, cover with a lid or transfer to a closed bottle to stop the fermentation.
• The apple cider vinegar will keep for about a year in the refrigerator.
• Enjoy!

APPLE CIDER

Steps:

• Line a large colander with a triple layer of cheesecloth, leaving an overhang of a few inches. Place colander over a large pot.
• Working in batches in a food processor (don't fill it more than halfway), grind apples to the consistency of thick applesauce, scraping down sides as needed.
• Transfer applesauce to colander. Once all of applesauce has been added, use overhang of cheesecloth to enclose applesauce; twist to close. Weigh down with a heavy pot, such as a Dutch oven.
• Refrigerate at least 4 hours and up to overnight. Discard solids.
• Cider can be refrigerated in an airtight container up to 1 week, or frozen in an airtight container up to 3 months.