This recipe comes from the New England Apple Association, celebrating the rich tradition of cider-making with heirloom apple varieties.
Nothing beats warm cider on a cold fall or winter night. Depending on your palette, you can create a sweet or tart cider blend. Many New England apple orchards, like Scott Farm, also provide their heirloom apples to brewers to create a hard cider that is perfectly crisp and dry. Look for those hard cider cans at local retailers!
Heirloom Apple Varieties to try in Cider: Ashmead’s Kernel, Baldwin, Black Oxford, Calville Blanc d’Hiver, Golden Russett, Hewes Virginia Crab, Karmijn du Sonneville, Maiden’s Blush, Newton Pippin, Ribston Pippin, Roxbury Russet, Snow, Sops of Wine, Winesap, Zabergau Reinette
Homemade Spiced Cider
Nothing beats warm cider on a cold fall or winter night. Depending on your palette, you can create a sweet or tart cider blend.
Ingredients
- 8-10 New England Apples, quartered
- 1/2 – 3/4 cup sugar
- 4 tbsp cinnamon or 4 cinnamon sticks
- 4 tbsp allspice
Instructions
- Place apples in large stockpot. Fill with enough water to cover apples. Add sugar.
- Tie up spices in cheesecloth, and add this to apples and water. Boil one hour, uncovered.
- Simmer two hours, covered. Let cool.
- Remove spices and mash apples with potato masher. Strain over a large bowl.
- Store in refrigerator for up to one week or freeze for later use.