Apple Cider Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Heat the cider in a medium skillet over medium-high heat until it comes to a boil. Continue to cook until syrupy and reduced to about 2 tablespoons, 12 to 14 minutes. Set aside to cool slightly.
• Whisk the flour, cream of tartar, baking soda, cinnamon and salt in a medium bowl until smooth. Beat the butter with 1/2 cup of the granulated sugar and the light brown sugar in a separate bowl on medium-high speed until fluffy and smooth, 2 to 3 minutes. Beat in the reduced cider and the egg (the mixture may look slightly curdled). Stir in the flour mixture and 1/4 cup of the chopped apple chips until combined.
• Stir together the remaining 3 tablespoons of granulated sugar, 2 tablespoons of chopped apple chips and the apple pie spice in a small bowl. Roll heaping tablespoons of dough into balls, using lightly moistened hands if the dough is too sticky, and then roll in the spiced sugar mixture. Place the dough balls 3 inches apart on ungreased baking sheets and top with a few pieces of whole apple chips. Bake until the edges are just set but centers are still soft, 11 to 13 minutes, rotating pans halfway through the baking time. Cool 2 to 3 minutes on the baking sheet, and then transfer to a wire rack to cool completely.

Steps:

• Place the apples, cinnamon sticks, ginger, cloves, and salt in an 8-quart (7.5-liters) slow cooker. Pour the water over the apples.
• Cover and cook on high for at least 8 hours, or overnight (up to 24 hours).
• Remove the solids from the cider, pressing the pulp to extract as much liquid as possible.
• Whisk in the brown sugar until dissolved.
• Serve hot, or store in the refrigerator to serve later. Reheat before serving.
• Enjoy!

Steps:

• Combine brown sugar, allspice, 1 teaspoon cloves, salt, nutmeg, cinnamon and apple cider in large saucepan.
• Bring to boiling.
• Cover and simmer for 20 minutes.
• Strain to remove spices.
• Serve in mugs with clove-studded orange wedges.

Steps:

• Quarter your apples (no need to remove peel or seeds).
• In a large stock pot add your apples and fill with water--just enough to cover the apples.
• Add your sugar.
• Wrap your cinnamon and allspice in a doubled up cheese cloth and tie, and add this to the apples and water.
• Boil on high for one hour (uncovered) checking on it frequently.
• Turn down heat and let simmer for two hours (covered).
• Take off the heat after two hours of simmering and let cool.
• Remove spices and mash up the apples to a pulp like consistency (a potato masher works well for this).
• Once cool pour into a strainer over a large bowl. When most of the juice has drained away, put the remainder of the pulp into a doubled up cheese cloth and squeeze over the bowl until no more juice comes out.
• (At this point you can either restrain the juice to get out the little bits of pulp that remain with a cheese cloth draped inside the strainer to catch them or just leave it like I do).
• You can store in an air tight container in your refrigerator for up to a week or you can freeze it for later use if you like.
• Reheat in the microwave or on the stove and enjoy either plain or you can add caramel syrup or caramels, whipped topping with cinnamon or, like my neighbors did if you like it really sweet, with marshmallows or marshmallow creme.
• also you could make this a diabetic recipe by omitting the sugar and adding diabetic sweeteners to taste in place of the sugar or none at all.

Steps:

• Line a large colander with a triple layer of cheesecloth, leaving an overhang of a few inches. Place colander over a large pot.
• Working in batches in a food processor (don't fill it more than halfway), grind apples to the consistency of thick applesauce, scraping down sides as needed.
• Transfer applesauce to colander. Once all of applesauce has been added, use overhang of cheesecloth to enclose applesauce; twist to close. Weigh down with a heavy pot, such as a Dutch oven.
• Refrigerate at least 4 hours and up to overnight. Discard solids.
• Cider can be refrigerated in an airtight container up to 1 week, or frozen in an airtight container up to 3 months.

Steps:

• Place apples in a large stockpot and add enough water cover by at least 2 inches. Stir in sugar, cinnamon, and allspice. Bring to a boil. Boil, uncovered, for 1 hour. Cover pot, reduce heat, and simmer for 2 hours.
• Strain apple mixture though a fine mesh sieve. Discard solids. Drain cider again though a cheesecloth lined sieve. Refrigerate until cold.