I hope when you decide to make this Apple Cider recipe, you are prepared for your house to smell like the most intoxicating aroma of warm cinnamon and spicy apple!
- 12 medium apples, assorted types
- 2 oranges
- 4 cinnamon sticks
- 1 whole nutmeg
- 1 Tbsp. whole cloves
- 1 tsp. whole allspice (optional)
- 1 gallon (16 cups) water, more or less
- 1/2 – 1 cup coconut sugar
Wash apples and the orange, and then roughly cut into quarters. (Don’t worry about removing peels, seeds, or stems). Place in a large stock pot. Add cinnamon sticks, nutmeg, cloves and allspice. Cover with water, filling the pot until it is nearly full. (I left about 2 inches of space at the top of my pot.) Bring to a simmer over high heat, stirring occasionally. Then reduce heat to medium-low, cover and simmer for 2 hours.
Once the apples have softened after an hour or two, use a potato masher (or tongs or the side of a spoon) to mash the apple and orange slices once they are soft. Cook for one more hour.
Strain out the apple cider into a clean pitcher or pot. To get the maximum juice out of the apples, you can press them through a fine-mesh strainer or strain through a cheese cloth. Stir in your desired amount of coconut sugar until it is dissolved.
You can also transfer the cider to a heat-safe sealed container and refrigerate for up to 5 days. Just rewarm the cider to serve.
Thank you Gimmie Some Oven for this yummy recipe!