Before I start, I want to make one statement, making cider is EASY! No fancy tools required, just time.
Every fall we pick apples, a lot of apples. We'll pick close to 100 pounds of apples, which, I know, it sounds like a lot. Our favorite orchard sells 30 pound bags (you buy the bag and pick until the bag is about to burst) and we pick three times getting between 6 and 7 different varieties. Once we get home, there's so many things we do with our apples, like apple pie, canning and apple crisps. One thing we do at the end of the season is make cider with the apples that are turning a little squishy. It makes the house smell amazing and you're not wasting those last 10 to 15 apples. Making cider yourself also allows you to customize your cider to how (fall) spicy you want it. Essentially cider is as easy as removing the seeds and boiling. done.
This recipe can be a spiked cider, just a plain cider or my apple pie cocktail (with a little cream) customize it to what you like and enjoy!
Apple Pie Cocktail
- 12 Apples Any that are starting to get wrinkled
- 2 quarts Water
- 1 peel Orange
- 1 1/2 T Ground Cinnamon
- 1/4 T Allspice
- 1/4 T Ground Clove
- 1/4 T Ground Nutmeg
- 1/3 Cup Brown sugar
- 1/4 Cup Sugar
- 1/3 Cup Cream
- 2/3 Cup Rum
- Core, and then quarter the apples (or quarter the apples and then cut away the center). Put the apples (skins still on) into the pot with all remaining ingredients except for the cream and rum.
- Bring to a boil and then reduce to a simmer. Cook covered for 1 1/2 hours.
- Uncover and mash the apples (with a potato masher or immersion blender). You're looking to just break up the apples here, not to puree them, so you can even use a wooden spoon.
- Cook uncovered for hour, then strain the cider into a bowl, through a fine mesh strainer.
- For the drink, pour about 1/2 cup into a glass, add the rum and cream, then stir well. Enjoy!