homemade apple cider
October 18th, 2010
There is something so wonderfully nostalgic about cider mulling on the stove, infused with beautiful orange slices, cinnamon sticks and cloves, filling up the house with that most heavenly of heavenly spicy aromas. Mmmmm….
But for years, the “homemade” cider I’ve made has always come from the big glass jar I’ve purchased in my annual fall cider pilgrimage to the store. It was only until recently that I ever really thought about investigating how to make a batch completely from scratch. So during a beautiful fall day today, with the windows open and a cool breeze blowing through the house, I decided to give it a try.
Now, I have no idea why I waited so long. :)
The entire process was such a delight. It turns out that the initial prep work for the cider could not be easier. (I think it took me all of five minutes.) Basically, you let the apples and spices do their work for a few hours, while your home fills with the most wonderful, spicy aroma. And then after a little straining, you have a pot full of warm, delicious cider ready to be ladeled into your favorite mug and savored. Amazingly simple.
My favorite thing about the process, though, was just watching it all come together from scratch. I know that probably sounds obvious, but this was my first time making a homemade apple juice. Sure, I’ve juiced oranges and lemons and limes plenty of times before. But the anticipation of waiting for the crisp apples, cinnamon sticks and whole spices to mull together and create this completely new cider just felt different. Felt like I was connecting with a bit of tradition. A bit of history. I love it. :)
Will definitely be making this my new fall tradition!
Homemade Apple Cider Recipe
(Adapted from Chaos In The Kitchen)
Ingredients:
- 12 or so small-to-medium-sized apples, assorted types (I used mostly Gala, Granny Smith & Red Delicious)
- 1 orange
- 1/2-1 cup brown sugar
- 4 cinnamon sticks
- 1 whole nutmeg
- 1 Tbsp. whole cloves
- 1 tsp. whole allspice (optional)
- water to cover
Method:
Wash apples and the orange, and then roughly cut into quarters. (Don’t worry about removing peels, seeds, or stems.) Place in a large stock pot.
Add sugar (I start with 1/2 cup, you can always add more later), cinnamon sticks, nutmeg, cloves and allspice. Then cover with water, filling the pot until it is nearly full. (I left about 2 inches of space at the top of my pot.) Bring to a boil and boil uncovered for at least an hour, stirring occasionally. Then cover and reduce to a simmer, and allow juice to simmer for at least another two hours.
Periodically during the three hours, use a potato masher (or I used tongs, or you could just use the side of a spoon) to begin mash the apple and orange slices once they are soft. Feel free to also add more sugar or spices to taste.
When cider is ready allow to cool then strain apple pieces and whole spices into a clean pitcher or pot. If you feel like it you can strain everything through a cheesecloth and twist and squeeze to get every last drop.
Serve hot, and garnish with a cinnamon stick, fresh orange slice, or dried apples if you’d like. Store in the fridge and reheat as desired.
Ali’s Tip:
I have yet to try this in a slow cooker, but imagine it would make a fabulous batch of cider as well!
Oh yum! I have got to try this soon. Wishing I had all the ingredients to make some right now!
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Totally impressive!
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ali. SO excited to try this. i was going to buy some from the store this weekend, actually.
i do have a question though, if you just use preground nutmeg, how much do you use?
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the pictures on this website is absolutely gorgeous:)
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i like apple!!!!!!!! and i like tea
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This sounds wonderful! How much did you end up with in the end?
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Love that second photo, and this sounds wonderful.
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Just imagining the amazing fragrance you must have had in your house sounds wonderful. We just went to the cider mill a few weekends ago…now that you have shared this recipe I am going to have to try it myself!!
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I made this in my crock-pot today!! It was fantastic. I used all of the ingredients listed above and let it cook for 6 hours on high. I lined my strainer with cheese cloth and lightly pressed the excess juice out after the first strain. I ended up with about 2 large mason jars worth in the end…I will be making this every year….My kids LOVED it!! Thanks!! : )
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Looking at the picture of all the ingredients in the pot make me think of how wonderful the house would smell while this was simmering on the stove!
Going to have to try this recipe, and soon!
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Where have you been all my life? I am LA-HA-UV-ING your site! So glad I stumbled upon it :) I am heading to the store now for some apples! It’s finally cool in Arizona (72 degrees) and I am in the fall mood!!!!
Thanks for being fab and sharing that with the world!
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I am definitely going to try this in the slow cooker! Thank you for the idea, I never thought of making my own cider before!
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First off, I found this link on momadvice’s blog, and i LOVE the name of your blog! Genius!! Nothing like a clever name!! Well done!
I am trying this recipe tomorrow! Cannot wait – thanks for the idea; it never occurred to me to try cider on my own. Apple cider doughnuts to follow :-)
thanks!!
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This looks delicious! Thank you for sharing.
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Ali, I saw this on Pinterest and just had to come on over!! I love it and will be making this often! Do you think it can be bottled to keep at least a few days or a week or so? I’d love to share this with my friends. Also wondering about a sugar-free version. xo
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Actually, I have gotten really spoiled. Our local Raleigh NC Farmer’s Market is brimming with NC apples this time of the year. And one of the vendors makes the best apple juice going. So I buy her’s. Supporting our local economy and my need for great apple juice. It’s all brown and you have to shake it up before pouring. I usually have a gallon in the fridge and 1 in the freezer. Then I can drink it hot or cold. If I want it hot, I warm it on the stove (microwave doesn’t cut it) and add a touch of ground cinnamon or nutmeg to mine. I have to be careful as my youngest is allergic to cinnamon. But it is define. What I have made is homemade apple sauce in my slow cooker. I just peel and chunk the apples and a touch of water and let them simmer all day. Add a little sugar and mash up and can. I’m eating a batch of “Rusty Coat” apples right now which are a hard, tart apple and is great.
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Oh thanks for posting this, Ali!!! I can’t wait to try it. :)
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Does anyone know if this can be freezed after making? I have 2 dozen apples for cider making and want to make sure my apples don’t spoil!
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In the process of being made right now, my wife and kids cant wait to try it tonight, Christmas Eve! It smells amazing!
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