Crisp days and cool nights call for one of my favorite drinks–apple cider. I love a cup of cold, fresh apple cider during the day, but please heat it up for my evenings.
I thought it would be fun to make a batch to have on hand through the holidays. It’ll keep in your refrigerator for about a week or you can freeze it. Then, just thaw and–voila!–you have a delightful drink to serve holiday guests.
Homemade Apple Cider
Ingredients
10 medium apples, cored and quartered (I use an apple corer that cuts apples into eight pieces)
2 oranges, quartered (peel can be left on)
1/3 C brown sugar (more or less to taste)
1 T ground cinnamon
1 T whole cloves
1 T allspice
1-inch piece of fresh ginger, peeled
16 C (more or less) water, enough to cover the apples by 1-2 inches
Directions
* Place apples and orange pieces in a large stockpot. Add enough water to cover them by about 2 inches.
* Stir in sugar and spices and bring mixture to a boil. Boil uncovered for 1 hour.
* Cover pot, reduce heat and simmer for 2 hours.
* Slowly strain the chunky liquid though a fine mesh sieve into a large pot or pitcher. Discard the solids. If desired, strain the cider again through a cheesecloth-lined sieve. Add more sugar to taste preference. Refrigerate until cold or serve hot.
My Shortcut and Some Tips
I used my Instant Pot instead of taking the time to make it in a stock pot. I threw in all the ingredients with enough water to cover the fruit (specifically, I filled it to the maximum line in the Instant Pot). And, I steamed the mixture for 25 minutes. I kind of lost track of time and eventually let the steam vent. I know that’s not all that helpful to you, but it didn’t seem to make any difference…so, there’s that!
Then I mashed the mixture with the back of a large wooden spoon. If you have a masher, that would work even better. I squeezed out as much juice as I could by putting a fine mesh colander over a large pot and pressing. I did this in about three batches, cleaning the colander between each time.
You can also put all the ingredients into a slow cooker and cook on low for 6-7 hours or on high for 3 hours. Just add enough water to cover the fruit.
I like using an assortment of types of apples. I think combining sweet and tart makes the best cider (i.e. Honeycrisp and Granny Smith or Fuji or Pink Lady and Braeburn. For this cider I used two Pink Lady, three Honeycrisp (because I bought small ones), and two Granny Smith. I used navel oranges, and though I didn’t peel them, I did cut off the ends.
I used Splenda brown sugar (because I was out of regular brown sugar) during the simmering. Then after I strained it, I added at least a half a cup of white sugar to satisfy my taste buds.
Next Time I Make This
The next time I make this I think I’ll use whole spices instead of ground ones and will bundle them in cheesecloth or muslin. I’m just interested in whether or not the outcome tastes the same.
But, truthfully, I don’t know how it could be much better! I poured some into a large Bell jar, tied a cute ribbon on it, and took it to my neighbors (full disclosure: my parents! :))They loved it as did the hubster and me. I prefer it hot, because it lasts longer in my cup that way. If it’s cold, I tend to chug-a-lug. Ha!
I’ll definitely be making more of this during the winter. It is much easier to make than I expected and it’s nice to have on hand when a friend stops by for a chat.
Wanna come on over?
Maury Dodson
Tracey, that was the best apple cider I have ever had !!!
Tracey Buchanan
I’ll make it again for Christmas!