Homemade Apple Cider Recipe
Nothing beats making your own apple cider, and it’s pretty easy to do. All you need are a bunch of apples, a food processor, a big mesh bag, and a way to squeeze out the cider. It takes a little work, but it’s miles better than anything you’ve ever bought from the store!
Homemade Apple Cider Recipe
Course: Dessert, Snacks, BreakfastCuisine: American, NortheasternDifficulty: Easy
Servings
3
QuartsPrep time
45
minutesCooking time
40
minutesIngredients
15 lbs Apples (mix of sweet and tart varieties)
Directions
- Wash, core, and slice all the apples. Discard the cores. There is no need to peel the apples first.
- Process the apple slices in batches using a food processor. I like to use the grater disc that many food processors come with. But either way, just break it down into shreds or pulp.
- Put the shreds or pulp into a large mesh strainer bag.
- From here, all that’s needed is to squeeze or press the cider out. You can use a cider press, a sausage stuffing machine, or even just wring it out by hand. Squeeze out as much cider as possible.
- Optionally filter the cider again with some cheesecloth,
- For the leftover, squeezed apple pulp, you can discard it or use it for some other purpose (animal feed, baking, etc).
- Transfer the finished cider to airtight containers (such as mason jars) and refrigerate. Apple cider must be refrigerated, and will last about 2 weeks in the fridge.
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