In My Kitchen

Homemade Apple Cider from Fresh-Picked New York Apples

My dogs and I went Apple picking last month in the Hudson Valley and brought home a ton of fresh-picked apples. Don’t ask me the variety, because I just picked what looked good.

The first thing I made was a paleo-friendly apple pie filling in the slow cooker. I had about 10 or 12 apples left and I got the bright idea that it would be cool to make apple cider donuts, but from homemade apple cider.

I never made homemade donuts or apple cider before! The cider was not as hard as I thought it would be. However, there has to be an easier way to strain it at the end. It was a bit messy and I feel like a lot more cider could have been squeezed out of the apples.

How to make homemade apple cider:

Take about 10-12 apples, of all varieties, quartered them and put them into a large stockpot. (From what I’ve read, people say you can leave in the seeds, but I cut them out because I have dogs who really like apples and I’m always afraid they are going to find their way to the apples.)

Cover the apples in water.

Stir in 1 to 1 1/2 cups coconut sugar. (If you’re not making this Paleo or have a food sensitivity to cane sugar, feel free to use that instead. Also, for a less sweet version play it safe and use just 1 cup sugar.) In a double coffee filter combine 4 tablespoons ground cinnamon, one clove and a dash of nutmeg. Tie tightly with cooking twine and add to the apples.

Bring the water to a boil, and boil uncovered for 1 hour.

When that’s done, cover, and reduce to a simmer, and simmer for two hours covered.

Remove from heat and cool completely.

Line a strainer with cheese cloth and put the strainer over a large bowl. Gently scoop out the apple mixture and liquid and pour over the strainer. Using he cheese cloth squeeze the apples as best as you can to remove as much liquid as possible.

Store the cider in air right containers or mason jars in the fridge. If you’re not going to use it right away, freeze what’s left.

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