This is our family easy instructions on how to make cider when apples are plentiful in the fall and will make your house smell with that fall cinnamon, apple scented aroma.
Growing up in East Utica, New York, apples were plentiful and making homemade apple cider was a must since almost every neighbor had an apple tree in the neighborhood.
Apple Cider is much different than apple juice (which is clear) and cider tastes so much better than any store-bought.
Luckily, they were actually happy to have me take them off their hands.
Mom would make apple pies, apple cakes and this was an all-time favorite that dad loved, apple cider.
It was pure comfort, a drink we even heated on a cold October day around Halloween.
Those memories are etched in my mind forever, warm and cozy feelings of the 1960s as a little girl.
This was the perfect drink after going to the pumpkin patch in Westmoreland and usually every year Halloween was a frigidly cold night.
Warm apple cider with a cinnamon stick did the trick getting off the hayrides we took.
There is even an adult version spiked at the end.
Making homemade apple cider is much easier than you think and with these step by step easy instructions, you'll never buy it again.
I also recommend you use New York State Apples, of course, I am a little bias but hey I live in Florida and still only use them!!!
Scroll down and print off this simple recipe and HAPPY FALL!
Homemade and Comforting
There is something more than comforting with homemade apple cider brewing in the kitchen.
The whole house feels like I went back in time when grandma would be making this or mom.
I grew up in a time when everything was homegrown and made from scratch.
Going back to the 1960s, everyone had fruit trees in their yards, dad's garden was plentiful all summer and during the winter months canning and harvesting were always going on in our kitchens.
Here are a few recommendations to use:
- For sweeter cider, try Gala, Fuji, Cortland, and Golden Delicious.
- For more on the tart side, go with Pink Lady, Braeburn, Jonathan, or McIntosh.
- A blend of apples from both sweet and tart can also make a delicious cider.
Making Homemade Applesauce
As I said before you can make applesauce with the leftovers, however, if you really want a lot of applesauce and a little cider, then here's what I do:
Rinse, peel, core, and seed as many apples that will fit in the 4-quart slow cooker.
Add around 2 tablespoons of honey, 1 tablespoon of lemon juice and some cinnamon, and a pinch of nutmeg if you prefer.
You can leave it plain if you don't want flavored applesauce.
I put my slow cooker on low overnight and in the morning it is nice a mushy. You can strain it and use that juice to drink and it's another method of making apple cider!
Save the amber juice if you're not going to drink it for keeping meats juicy when cooking like baked pork tenderloin or baked pork chops. Great for baking chicken in as a substitute for alcohol and also for added sweetness.
Some Suggestions for Making Apple Cider
- If making applesauce, peel, quarter, and seed the apples
- I boil the apples first to remove any kinds of chemical impurities whole then quarter then and follow the recipe for cider
- Always quarter only for best tasting results and if you prefer to leave skins on it's okay
- No need to boil them first if the apples are organic just wash them first
- Peeling keeps the bitterness out (as I prefer to do that method)
- To make 1 gallon it takes approximately 42 apples, a bushel of apples that weighs 40 lbs. will make 3 gallons
Tips:
- If making applesauce with the simmered apples after sieving, add more spice after straining to taste
- Quarter apples for best results
- Always store in the refrigerator
- Cider will last a while however, I freeze it if longer than 1 month in the refrigerator
- You can use this cider in any recipe
- Add sugar to taste before
- Always using cooking twine to tie the coffee filters
- You can add more or fewer spices you like IE nutmeg, cloves cinnamon
- I have used whole cloves before but not a fan of the flavor is too strong for me, use either one you like powdered or whole to taste
- Refrigerate before drinking the cider for at least 3 hours to for flavors to meld
- Cover the apples with at least 4 inches of water if making a small batch of cider
Stovetop Pot or Slow Cooker
- StoveTop: you will need to have at least a 6 to 8-quart saucepot or slow cooker
- remove any pesticides ( unless they are an organic wash in hot water) wash or boil for 3 minutes
- cut in quarters add the spices and ingredients, and cover with water 4 to 5 quarts of water
- Slow Cooker Method/Instant Pot: add the apples and spices to the slow cooker and cover with water, leaving about an inch or two of space at the top of the slow cooker.
- simmer covered and cook the apple cider on low for 6-8 hours, or overnight, until the apples are completely soft
- For Straining Both Methods:
- Mash the apples Using a potato masher or a wooden spoon, take a minute to mash cover, and let the cider simmer a bit longer in the pot, then strain solids in a cheesecloth or mesh strainer
- sweeten to taste
- refer to the recipe card for ingredients
More Apple Recipes We Love
Apple Caramel Cake
Dutch Apple Pie
Apple Fritter Fried Cakes
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Yield: 10 cups
New York State Apple Cider
prep time: 15 Mcook time: 1 hourtotal time: 1 H & 15 M
Homemade apple cider is the best way to use an abundance of apples with that crisp onset of the fall weather, this will surely be the best drink of the season.
A little sweet and a little tart, warmed or cold, New York State apples make the best cider ever!
A little sweet and a little tart, warmed or cold, New York State apples make the best cider ever!
ingredients:
- 10 to 12 cooking apples (I use (McIntosh or Cortland) peeled, quartered and seeded ( if you do that step you can use the apples for apple sauce after straining through the cheesecloth
- water
- 1 cup to 1 1/4 cups sugar
- 2 large coffee filters
- 4 - 1/4 tablespoons cinnamon
- 1/4 teaspoon cloves
- pinch of nutmeg
- pinch of salt
- butcher string or cooking twine
- cheesecloth
instructions:
How to cook New York State Apple Cider
- Start out by boiling the apples in hot water for 5 minutes to remove any chemicals if not organic.
- Cool, then peel, quarter, and seed the apples, and with a sharp knife cut away the core.
- If you don't want to do this and are not interested in using the boiled apples for applesauce sauce just add the quartered apples to a pot seeds skin and all.
- The seeds will be caught by the cheesecloth.
- Next, add to a large tall stockpot and cover the apples with water so they are underneath the water around when pushed down. It's around 4 to 5 quarts of water for this amount of apples.
- Add 1 cup sugar or more. Go ahead and taste it, we like it a little sweeter so I add 1/4 cup more.
- Add the spices to the coffee filter and tie tightly with butchers string or twine and add to the water with apples. Again add more spice if you like more of a stronger flavor.
- Let the water come to a rolling boil and lower to a simmer uncovered for 1 hour.
- Cool completely after the hour, if in a hurry and have a large refrigerator you can speed up the process and place it in the fridge.
- Remove the spices and toss them out.
- Using a huge colander placed over a large pot or bowl, line the colander with the cheesecloth.
- Carefully add the apples into the colander and remove as much liquid from them as you can into the bowl.
- After you have removed all the juice you can from the apples, then strain the remaining liquid.
- Pour into mason jars and seal tightly. You can add to freezer bags and freeze also.
- I have saved my juice for up to 1 month in the refrigerator, but it doesn't last that long, the family drinks it faster than I can make it!
- This can be used for many cocktails, cake recipes, and taste great.
- This can also be done in a 6-quart slow cooker overnight on low.
- Note if you peeled and quartered the apples and removed the seeds, I do not throw out the apples since they are soft, peeled, and cored, use it for applesauce. Season to taste with sugar and cinnamon if desired.
Calories
179
179
Fat (grams)
0
0
Sat. Fat (grams)
0
0
Carbs (grams)
16
16
Net carbs
11
11
Sugar (grams)
21
21
Spiked Cider
5 cups Apple Cider
1/2 cup Cinnamon Schnapps
1/2 cup Meyers Rum or other Dark Rum
Adult Spiked Cider Directions:
Mix the cider, rum, and schnapps together in a large pitcher.
Add the shaped ice cubes.
You can make this in a large punch bowl for parties just doubling the recipe.
A nice garnish on the glass would be a sliced apple dipped in caramel with a skewer.
More Apple Recipes
Apple Crumb Cake
Apple Blueberry Slab Pie
Pork Chop with Apple Stuffing
Country Apples
Apple Fried Donuts
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