Daybreak Delights: Apple Cider

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David Bondarchuck from Scratch Catering Services shows us how to make Apple Cider.

What You Need

3 Large Cinnamon Sticks broken in half yielding 6 small Cinnamon Sticks

10-12 Whole Allspice Berries

2 Macintosh Apples Quartered

5 Golden Delicious Apples Quartered

3 Fuji or Jonathon Apples Quartered

4 Tango or Honey Crisp Apples Quartered

1 Lemon Quartered

1 Cup Granulated Sugar


*Cheesecloth for Straining


What to Do

All all ingredients to a large stock pot and fill with water until water covers the apples when pressed down. Apples will float. Cover pot with lid.


Place on high heat and bring to a boil- Once Boiling Reduce heat and simmer for 2.5-3 hours until the apples are completely mushy. using a long handled potato masher press down on each solid piece to break up the solids further if needed. Then Remove from heat and allow to cool.


Once cooled. Line a large mesh strainer with 3-4 layers of cheesecloth, and slowly strain the liquid- separating the solids. Once all strained allow the solids to drip and press the solids in the cheesecloth to wring out all the liquid inĀ  the solids.


Serve this cider hot or cold.


Try Adding Caramel Sauce to Cider for a Hot Caramel Apple Cider.




*Cooking Tip: you may need to periodically add additional water in 1 cup increments due to evaporation. Add more water if you press down on the apples with a large wooden spoon and the liquid does not cover the solids or if the liquid becomes to thick- you want the constancy of juice.