Apple Cider
There’s no better way to get in the fall mood than making apple cider. It takes a few hours to make, but it fills your house with wonderful smells and is so worth the wait.
I’ve tried every kind of apple I could buy to make this cider, but the best combo I’ve found is half gala half fuji. Really though, you can use whatever apples you can find.
Serves: 5–7 servings
Prep time: 15 minutes
Cook time: 4 hours
from Udell’s Kitchen
Ingredients
3 lbs gala apples
3 lbs fuji apples
2 oranges, peeled (no pith)
5 sticks cinnamon
1 tsp whole clove
1 tsp whole allspice
1 whole nutmeg, cracked
1/3 cup brown sugar
Instructions
Quarter the apples and oranges and add to a large pot. Save the orange peel for garnish, if desired.
Fill with water until just covering apples. Add cinnamon, clove, allspice, and nutmeg.
Over high heat, bring to a boil. Once boiling, reduce heat to medium and cover; simmer for two hours, stirring occasionally.
After simmering for two hours, use a potato masher (and an oven mitt) to crush the apples and oranges. Cover and let simmer for two more hours, stirring occasionally.
Remove from heat and add brown sugar. Using a sieve or cheesecloth, strain apple pulp from cider.
Enjoy while warm, or refrigerate for up to three days.
Quick Hit
Really, do not add too much water. As you’re filling the pot with water the apples will float, making it look like you haven’t covered them yet. I push the apples down as I’m filling with water to ensure there is only enough to barely cover everything.
The way I strain the apple pulp from the cider is tedious. I use a sieve over a large bowl, add two ladles of pulp at a time, and use a spoon to stir it around and get out as much liquid as possible. This takes a while, but it really is the best method I’ve tried.