Ingredients

The following ingredients have 4 Servings
  • 8 apples ((mix of green and red; about 3 1/2 pounds))
  • 1 large orange ((12 ounces))
  • 4 cinnamon sticks ((or 2 teaspoons ground))
  • 1 whole nutmeg ((or 1/4 teaspoon ground))
  • 1 teaspoon whole cloves ((or 1/2 teaspoon ground))
  • 10 cups water
  • 1/3 cup maple syrup

Instruction

  • Slice the apples and oranges into quarters. (No need to peel them or remove any seeds or stems.) Add them to a large stockpot, at least 8 quarts or larger, along with the cinnamon, nutmeg, cloves, and water.
  • Bring the liquid to a boil, then lower the heat. Cover and simmer until the apples are very tender, about 1 hour. Use a potato masher to mash the apples and oranges to a pulp, then cover and simmer for 1 more hour.
  • When the cider is done cooking, use a fine mesh strainer to strain out the pulp. (I have to do this in batches, because I don't have a huge strainer.) I recommend double-straining the cider, to get it as smooth as possible, with very little sediment. Return the strained cider back to the large pot, and add in the maple syrup. At this point you can adjust anything to taste, adding extra water if you want to dilute the apple flavor, or you can add a squeeze of lemon juice if you'd like a more tart flavor. Serve warm, with sliced fruit in each glass, if desired.
  • Leftover apple cider can be stored in an airtight container for up to 7 days in the fridge. For longer storage, you can freeze it for up to 3 months. Be sure to leave at least an inch of room at the top of your storage jar, to allow for expansion as the cider freezes.