Prep time: 5 minutes
Cook time: 2 hours, 30 minutes
Total time: About 2 hours and 45 minutes including the straining time
Yield: About 6 cups (You can get more liquid out of this if you use cheesecloth or a nutmilk bag to squeeze the pulp at the end.
- 6 medium apples (I used 3 galas -- two were small, so I counted them together as one -- 2 honeycrisps, and 2 ida reds)
- 1 orange peel (I used the peel from a Cutie because they have almost no bitter, white pith)
- 1/2 cinnamon stick
- 4 cloves
- 4 allspice berries
- 6 cups water
- Cut the apples into quarters and add to a large soup pot along with the other ingredients.
- Bring the pot to a boil and hold it there for 30 minutes.
- Cover the pot, reduce the heat to low, and simmer for 2 hours.
- Mash up the apples with a potato masher.
- Strain the contents of the pot. I forgot to buy cheesecloth, so I just used an ordinary strainer and pressed the pulp with the back of a wooden spoon. If you have cloth and can squeeze the pulp dry, you'll likely get an extra 1/2 cup to a cup of cider in the end.
- Enjoy warm. Pour leftovers into a jug or jar. This will keep in the fridge for about a week.