What’s fall or the holiday season without a hot cup of apple cider? Enjoy this homemade recipe with real apples and cinnamon sticks. Sit around the fire on a cold night or serve this during a family gathering.
- 10-12 medium apples assorted such as Honeycrisp, Gala, Rome, and Granny Smith
- 2 medium navel orange peeled and sectioned
- 4 (3-inch) cinnamon sticks or 2 teaspoons of ground cinnamon
- 1 tablespoon whole cloves or 1 1/2 tablespoon of ground cloves
- 1 gallon of fresh water
- dark brown sugar to taste, optional
- optional garnish: apple slices, orange slices, cinnamon stick
- Wash the apples, core and cut into wedges. Add the apple and orange slices to a stockpot. Place the cinnamon sticks and whole cloves into a small piece of cheesecloth and place into the stockpot or add the ground spices to the top of the fruit. Add the water, enough to cover the fruit plus about 1 inch, and cook on high heat for 30 minutes, stirring often, then reduce the heat for 30 minutes, stirring often, then reduce the heat to low and simmer for 2 hours. Add water as needed to keep fruit covered.
- Remove the cheesecloth of spices, if using, from the stockpot and mash the fruit with the back of a wooden spoon or with a potato masher as much as possible. Reserve the cooked fruit for another purpose, like apple sauce, or discard.
- Taste your cider for sweetness and add the brown sugar until you reach the desired sweetness.
- Serve your homemade apple cider warm or transfer to a heat safe container and refrigerate for up to 5 days or freeze for up to 3 months
- Store homemade apple cider in an airtight container in the refrigerator for up to 7 days. Apple cider may need to be shaken or stirred before serving as ingredients may settle.
Recipe provided by: Noni Robinson