Old Fashioned Apple Cider
Deliciously natural and sweet, this old fashioned apple cider is made just the way my grandmother used to make it. It's a fantastic way to use a bundle of apples quickly and in a tasty way!
Nutrition Facts
Ingredients
Instructions
Wash, de-stem, and core the apples.
Cut apples into large chunks.
In a large pot, place the apples in and cover with the water. If the amount added doesn't cover them, add more water so that the apples are covered in 1 -2 inches of water.
Bring the apples to a boil and then turn down the heat to medium-low for a constant simmer. Simmer for 1-3 hours, or until the apples are mushy and easily mashed.
Remove the apples from the heat and let cool.
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Continue Reading at Thesaltypot →Chef's Notes
1. Use the kind of apple you enjoy the flavor of to make cider. If you'd rather go by a guide, then in the body of the post there are some suggestions of apple combinations you can try to find a blend you prefer.2. Sometimes the same type of apple differs in sweetness, so if you find your cider is a bit too tart for your liking, add a bit of natural honey to sweeten it. You can also use sugar, but honey has a nicer depth of flavor and its sweetness is often softer and not as harsh as granulated sugar. But again, use what you have on hand, that's the most important thing!3. When sieving the juice from the apples after they've been mashed, I prefer to wrap the solids in cheesecloth and let them hang over a bowl and drip into it, rather than just draining the apple mash all at once. When you let the liquids drain from the apple mash over time, you increase the volume of the cider, and as crazy as it sounds, I think the flavor is intensified because you're extracting as much as you can from the mash. At the end of the draining time, it also helps to give the cheesecloth a good squeeze too!
Notes
1. Use the kind of apple you enjoy the flavor of to make cider. If you'd rather go by a guide, then in the body of the post there are some suggestions of apple combinations you can try to find a blend you prefer.2. Sometimes the same type of apple differs in sweetness, so if you find your cider is a bit too tart for your liking, add a bit of natural honey to sweeten it. You can also use sugar, but honey has a nicer depth of flavor and its sweetness is often softer and not as harsh as granulated sugar. But again, use what you have on hand, that's the most important thing!3. When sieving the juice from the apples after they've been mashed, I prefer to wrap the solids in cheesecloth and let them hang over a bowl and drip into it, rather than just draining the apple mash all at once. When you let the liquids drain from the apple mash over time, you increase the volume of the cider, and as crazy as it sounds, I think the flavor is intensified because you're extracting as much as you can from the mash. At the end of the draining time, it also helps to give the cheesecloth a good squeeze too!
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