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Recipes from the Attic

Belle’s Homemade Apple Cider

Belle boils it once, then turns it to low and leaves it: that one switch is why the bottom never burns. Mash at two hours, strain, and sweeten only if it needs it.

  • About 10 cups
  • 3 hours, mostly simmering
A painted ceramic mug of steaming amber apple cider with a cinnamon stick and orange peel, on a candlelit Thanksgiving table with a cornucopia, pies and dried corn.

Ingredients

You’ll wantan apple corer, a 6-8 quart pot, cheesecloth and a strainer.

Method

  1. Core: Core and quarter the apples. Quarter the orange, skin on.
  2. Pot: Fruit and cinnamon in the pot, water to just cover.
  3. Simmer: Boil, then LOW, lid on, 2 hours. Low keeps the bottom from burning.
  4. Mash: Mash the soft fruit against the side, then 1 more hour on low.
  5. Strain: Through cheesecloth in a strainer. Sweeten only if it needs it.
  6. Keep: Fridge up to a week, or freeze.

Inspired by @heybrooklynb.