There’s nothing quite like hot cider on a crisp fall day! A mug full of cider is sure to warm you right up. We’re using a variety of apples to help pack the cider full of flavor. And I’m not kidding when I say that a cupful of this stuff took me back to the cider farm I went to in Stowe! I recently shared this cider with friends and it was a HUGE hit at our fall party. My trick was to throw an extra cinnamon stick in the carafe once the cider was room temperature and I honestly think it made the flavor so much more delicious that way! Most apple cider recipes call for low and slow cooking in a slow cooker. Then you mash the apples with a potato masher and strain the mixture through a cheesecloth. My apple cider recipe uses a food processor to mimic the actions of a traditional apple press just like the way that do at the farm and is cooked just long enough so it’s safe to keep in the fridge for 1-2 weeks. It’s tart, sweet from the brown sugar or maple syrup, and since we didn’t cook it for too long, the apple flavor is so well pronounced. Trust me, this homemade apple cider tastes just like you got it fresh from an apple orchard!
Ingredients for homemade apple cider recipe
Apples: I suggest using a good variety of apples! Make apple cider if you’ve got an abundance of apples that you need to use up. Almost all varieties work well, but there are some specifics about varieties below. The apple cider I had in Vermont was in my opinion, the epitome of the best apple cider. They used McIntosh apples from local farms exclusively from what I’ve found in my research. But you can use a combination or your favorite variety if you’d like. Honeycrisp, Granny Smith, and McIntosh are my favorite combo!Spices: You’ll need whole cloves, the peel of an orange, and a few whole cinnamon sticks to help flavor the cider. Some people also like to add a few slivers of nutmeg, fresh ginger, or allspice berries. I’ve modeled my cider after the one I had in Vermont, and I only tasted a hint of cinnamon in that.Sweetness: You can use both brown sugar or maple syrup as a sweetener. There is no right or wrong answer here, use whatever you like! If you prefer sweeter cider, use more brown sugar or syrup to taste.Water: this cider packs quite a flavor punch! So I’m using just a bit of water to help stretch the cider. This won’t change the flavor but will help cut down costs, which will definitely help if you’re making this for a large crowd!
How to make apple cider at home:
Equipment to make apple cider:
Food processor: will break down the apple solids into a sauce-like consistency. Colander: catches all the apple solids and helps pass the cider through the cheesecloth.Cheesecloth: helps strain the pulsed apples before we simmer the cider in a saucepan.Measuring cup: You’ll need a large measuring cup to catch the apple cider and a small plate that you can use to press down on the pulp. You’ll also want a large 28 ounce can that you can use as a weight to squeeze juice from the apple. I prefer to catch the cider in a measuring cup because then we’ll know how much water to add to the cider later.Saucepan or medium pot: You’ll need a large pot to hold the liquid from the processed apples. A 4 quart sauce pan works well here.Fine mesh strainer: Helps strain out the orange peels, whole clove, and cinnamon sticks. It will also help catch any apple pulp that made it through the first round of straining. I don’t like any bits in my cider!Wooden spoon: to help stir in the sugar or syrup.Digital Thermometer: to help monitor the temperature of the cider.A Pitcher for storing. I like to use a glass carafe to store my apple cider in the fridge. Make sure to use a carafe that has a tight-fitting lid.
Other apple recipes to try:
Quick Warm Cinnamon ApplesCaramel Apple Cinnamon RollsMaple Honeycrisp Apple FrittersApple Crumble BarsAutumn Crisp Apple Sweet Potato Salad
Apples: I prefer to use a blend of McIntosh, Honeycrisp, Granny Smith, and Pink Lady apples for this recipe; however, you can also make this with McIntosh or Honeycrisp apples alone as well.Slow cooker: You can also simmer the cider in the slow cooker. Once you’ve gotten the apple cider, add it to the slow cooker along with water, sugar, spices, and orange peel. Simmer on the low setting for 3-4 hours or under it’s warmed through. Strain and serve immediately or when cold!
