Fall is the perfect time to satisfy your Apple Cider craving. A combination of apples such as Honeycrisp, Gala, and Granny Smith makes for a sweet/tart delicious, nutritious drink. This recipe is courtesy of addapinch.com.
10-12 medium apples such as Honeycrisp, Rome, Gala, and Granny Smith
2 medium navel oranges, peeled and sectioned, pith removed
4 3-inch cinnamon sticks or 2 teaspoons of ground cinnamon
1 tablespoon of whole cloves or 2 ¼ teaspoons of ground cloves
1 gallon of freshwater
Optional garnish: sliced apples, oranges, and cinnamon sticks
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 it 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 to low and simmer for 2 hours.
Add water as needed to keep the 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 disc
Serve warm or transfer to a heat-safe container and refrigerate for up to 5 days or freeze for 3 months. Apple cider may need to be shaken or stirred prior to serving.


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