Recipe for Homemade Apple Cider

Four pounds of an assortment of apples (eight to ten medium apples) 1 medium orange, quartered and skinned 3 cinnamon sticks, or 1 tablespoon cinnamon, powdered 1 whole nutmeg or 1 sprinkle of nutmeg 1/2 teaspoon ground cloves or 2 teaspoons whole cloves We used a total of 3/4 cup compressed light brown sugar plus additional sugar to taste.* eleven to ten glasses water



Simply core and coarsely slice the apples; peeling is unnecessary. They should be placed in a large saucepan with a minimum capacity of 5 1/2 quarts. The orange should be quartered and added to the saucepan.

STEP- 2 

Add cloves, cinnamon, and nutmeg as seasonings. After adding sugar to the fruit, gradually add sufficient water to submerge it.

STEP- 3 

Reduce heat to medium, then bring the kettle to a gentle boil over medium heat for one hour while uncovered. Cover, reduce heat to medium-low, and simmer for an additional two hours. At completion, the juice should begin to develop an amber hue. To flavor, add additional sugar and hot water. It ought to be both piquant and sweet.


In a large basin or punch bowl, strain the cider through a fine mesh strainer or cheesecloth placed over a standard colander. Remove as much fluid as possible by squeezing the fruit, then dispose of the pulp. Prepare boiling.

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