Cut apples into quarters to make cider in a stock pot.
Fresh, warm apple cider is a delicious treat during the cooler months or whenever the apple harvest arrives. Despite practical seasonal application, you may enjoy apple cider at any time. Provided you have a large stock pot and a day to devote to the process, you can make a batch of apple cider yourself that is comparable to the pricier cider you buy at a local farmer's market.
Instructions
1. Cut the apples into quarters. You do not have to worry about removing the seeds or peel, as they will separate naturally later in the cooking process.
2. Put the quartered apples into a large stock pot. Fill the pot with just enough water to cover the apples. Pour the sugar into the pot.
3. Fold the cheesecloth in half. Wrap it around the cinnamon and allspice so that if forms a pouch. Tie the cheesecloth pouch with a string so that nothing spills out. Put the cheesecloth pouch into the pot.
4. Bring the pot to a high boil uncovered for 1 hour. Watch the pot consistently to make sure nothing burns or unravels during the boil.
5. Cover the pot and turn the heat down to a simmer for 2 hours.
6. Turn off all heat and allow the pot to cool.
7. Remove the cheesecloth from the pot. Use your potato masher to press the softened apples to a liquid consistency.
8. Pour the cooled mashed apples through a strainer into a large bowl. Pour the pulp into your folded cheesecloth and wring its juice into the bowl. Feel free to place the cheesecloth in the bottom of the strainer and run the cider through again if you want less pulp.
9. Store any leftover cider in an air-tight container, such as Tupperware. Refrigerate leftover cider immediately. The cider will stay fresh for up to 1 week. You may also freeze leftover cider for long-term storage.
Tags: apples into, leftover cider, apple cider, apples into quarters, cheesecloth pouch
