Homemade Apple Cider

 

Homemade Apple Cider

Homemade Apple Cider is a crisp, unsweetened, nonalcoholic drink made with fresh apples that can be served hot or cold.

Prep Time15minutes mins

Cook Time3hours hrs

Total Time3hours hrs 15minutes mins

Course: Drinks

Cuisine: American

Keyword: Homemade Apple Cider

 

Servings: 4 cups

 

Author: Amanda Rettke--iambaker.net

Ingredients

• 10 medium apples, quartered
• ½ cup (100 g) light brown sugar, packed
• 4 sticks cinnamon, or 2 teaspoons ground cinnamon
• 1 tablespoon ground allspice

Instructions

• Place quartered apples in a large stockpot and add enough water so it covers the apples by 2 inches when apples are submerged by pushing them down. (The apples will float.)
• Stir in the brown sugar, cinnamon sticks, and allspice. Bring to a boil and allow to mixture to boil uncovered for an hour.
• After the boiling, cover the pot, reduce heat, and simmer for 2 hours.
• After simmering, let the mixture cool a bit before straining it into a bowl through a cheesecloth, gently pressing down on the solids. Discard solids and drain the liquid one more time through the cheesecloth. (You can also use a fine-mesh sieve to drain.)

Slow Cooker Apple Cider

 

Ingredients

• 1 orange
• 10 medium apples (use a variety– I use Honeycrisp and Granny Smith)
• 3 cinnamon sticks (or 1 Tablespoon ground cinnamon)
• 1 teaspoon ground cloves
• granulated sugar*

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Instructions

1. Peel the orange and place the segments in a 4 quart or larger slow cooker. (Pictures show unpeeled- we prefer peeling it for a less bitter flavor.) Rinse the apples, cut into quarters, and place in the slow cooker. Add the cinnamon sticks, ground cloves, and sugar. Add just enough water to cover the fruit.
2. Cook on low heat for 6-7 hours. (Or high heat for 3.)
3. After 6-7 hours, the fruit will be very soft. Use a large spoon to mash the fruit and release its liquids. Allow the cider to cook on low for 1 more hour.
4. Very slowly strain the chunky liquid though a fine mesh sieve into a large pot or pitcher. You can discard the solids. Strain the cider one more time to rid any other solids. Serve the cider warm.
5. Leftover cider keeps well in the refrigerator for up to 5-7 days. Warm up on the stove before serving or enjoy it cold.

Raspberry Lemonade

 Raspberry Lemonade

Ingredients
6 medium lemon, juiced (yielding around 1 1/4 cup lemon juice)
2 lemon, zested
1 1/2 cups granulated sugar
7-8 cups water
1 star anise (optional)
1/4 cups raspberry

Instructions
In a small saucepan, add one cup sugar and one cup water over medium heat. Bring to a boil while stirring. Once the sugar is dissolved, remove it from the heat and allow it the cool.
In a small bowl, add the zest of two lemons, and the remaining sugar and stir well using your hands.
Cut the lemons in half and squeeze them.
Pour the lemon juice into the lemon zest mixture. Add the prepared simple syrup and fresh raspberries.
Strain the lemonade mixture through a mesh sieve (or Westmark strainer) to have no-pulp lemonade.
Pour 6 cups of cold water into the lemonade mixture and stir well. Taste and add more water if needed.
Add ice before serving!

Bon Appétit!

Cranberry Apple Cider (Slow Cooker)

Ingredients

• 1 liter apple juice, pure unsweetened
• 2 cups orange juice, pure unsweetened
• 1 liter cranberry juice, unsweetened
• 1/2 cup sugar, stevia, honey or other sweetener (to taste)
• 3 cinnamon sticks, whole
• 1/8 teaspoon ground cloves

  Instructions

  1. Add all ingredients to a 4 quart or larger slow cooker. Stir.
  2. Cook at least 3-4 hours on low or until hot. Keep warm as long as needed on the low or warm setting.
  3. *Leftovers refrigerate wonderfully and reheat just fine!