From Apples to Cider
Yield: 1/2 gallon
Ingredients:
8-10 fresh local apples, quartered
1/2 - 1 cup sugar
4 tbsp cinnamon (or 4 cinnamon sticks)
4 tbsp allspice
Directions:
Add quartered apples to a large stock pot and fill the pot wth water with just enough to cover the apples. Add the sugar. Wrap cinnamon and allspice in a doubled-up cheese cloth and tie, and add this to the stock pot. Boil uncovered on high for 1 hour, checking on it periodically. After 1 hour, turn down heat and let it simmer covered for 2 hours. Take off the heat after 2 hours of simmering and let cool. Remove spices and mash up the apples to a pulp-like consistency (try a potato masher). Once cool, pour into a strainer over a large bowl. When most of the juice has drained, put the remainder of the pulp into a doubled-up cheese cloth and squeeze over the bowl until no more juice comes out. Juice can be stored in in air-tight container in refrigerator for up to a week or it can be frozen for later use. If frozen, reheat the cider in the mircowave or on the stove.
