Homemade Apple Cider at home
- Yield 12
- Prep 10 minutes
- Cook 30 minutes
- Total 30 minutes
Homemade Apple Cider at home is a christmas recipe on Avoteb. The yield on the card is 12. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 10 –12 medium apples, a mix of sweet and tart (e.g., Honeycrisp, Fuji, Granny Smith), quartered
- 2 oranges, quartered and peeled*
- 4 cinnamon sticks
- 1 tablespoon whole cloves
- optional flavor boosters: 1 teaspoon whole allspice, grated fresh nutmeg, and/or 1–2 inches fresh ginger (sliced)
- 14 –16 cups water (just enough to cover fruit by about an inch)
- 1/2 to 3/4 cup sweetener (white sugar for clean flavor, brown sugar or maple syrup for warmth and depth)
- pinch of salt
Method
Mix ingredients. Tip in apples, oranges, cinnamon, cloves, and any skippable spices to a large stockpot. Tip in enough water to just cover the fruit by 1–2 inches. Tip in a pinch of salt.
Let it bubble gently gently. Raise to a boil over a hot burner, then reduce to a gentle let it bubble gently. Lid and cook for about 2 hours, until the apples are very soft and fragrant.
Mash for flavor. Take a potato masher or sturdy spoon to crush the softened apples and oranges against the pot’s sides. This releases extra juice and aromatic oils. Lid and let it bubble gently for 30–60 minutes more for a deeper, richer flavor.
Strain well. Carefully ladle the mixture through a fine-mesh strainer into a clean pot or large heatproof bowl. Press firmly on the mixture to extract all of the liquid, then discard pulp and spices afterward.
Sweeten and balance. Stir in sweetener of choice while the cider is still warm, starting with ½ cup and adding more to taste. (It is worth 3/4 cup if you’d like cider sweetened to a store-bought level.) A tiny splash of lemon juice or apple cider vinegar can also brighten the flavor if needed.
Plate or store. Enjoy hot with fresh orange slices and cinnamon sticks for finish, or let cool and refrigerate up to 5 days. Freeze up to 3 months.
