Homemade Hot Apple Cider Recipes

Steps:

• 1. Juice apples in juicer until you have liquid for 10 cups.
• 2. Pour juice into large pot.
• 3. Add allspice, nutmeg, cinnamon, cloves, sugar, brown sugar, & water to pot of juice.
• 4. Put about 1 TBSP of cloves in a tea steeper and hang it on the side of the pot so the cloves are in the juice. (You could also use a cheese cloth bag or just throw them in, they come out when you strain the juice). You could also use ground cloves but only use about 1/4 teaspoon.
• 5. Cook on med heat just until boil then reduce heat to simmer.
• 6. Cook on simmer for about an hour or as long as you want.
• 7. Strain cider through small mesh strainer or through cheese cloth. (I used an extremely thin dish towel) Make sure to squeeze any extra juice that might be left in the cheese cloth.
• 8. Your cider is ready to serve.
• This cider is also really good cold.

Steps:

• Pour the apple cider into a slow cooker. Press 2 cloves into each apple quarter. Add the apples, maple syrup, lemon juice and lemon halves and the Fall Spice Mix. Stir to combine. Cover and cook on low for 4 hours.
• Discard the apples and lemons. Stir in the bourbon if using. Serve warm, in mugs.
• Whisk together the cinnamon, pepper, cardamom, nutmeg and salt in a small bowl. The mixture will keep in an airtight container for up to 6 months.

Steps:

• Pour the apple cider and maple syrup into a large stainless steel saucepan.
• Place the cinnamon sticks, cloves, allspice berries, orange peel, and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string.
• Drop the spice bundle into the cider mixture.
• Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.
• Remove the cider from the heat.
• Discard the spice bundle.
• Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.

Steps:

• Pour the apple cider into a large pot and set over medium-high heat. Dice up the apples and toss them into the cider. Peel the rind off the orange in large pieces and toss that in too. Add the cranberries, allspice berries and cinnamon sticks. Add the sugar and stir it around to dissolve. Bring the mixture to a low boil, then reduce the heat to low and simmer for 45 minutes to 1 hour.
• Add the brandy, then simmer for another 10 to 15 minutes. Serve warm.

Steps:

• Pour the apple cider and maple syrup into a large stainless steel saucepan.
• Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
• Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.
• Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.

Steps:

• Place the apple cider, peppercorns, one of the cinnamon sticks, the cloves, and the star anise in a medium saucepan. Cut a large (1 by 4-inch) peel from the orange using a vegetable peeler and add it to the pan. Bring the cider mixture to a boil, lower the heat, and simmer for 5 minutes. Strain into a 4-cup glass measuring cup and discard the solids.
• Pour the hot cider into mugs or heatproof glasses. Add 2 tablespoons of bourbon to each mug. Cut the orange in half through the stem, slice crosswise in 1/4-inch-thick half-rounds, and add one slice to each mug. Cut the apple in half through the stem, remove the core, slice crosswise in 1/4-inch-thick half-rounds, and add one slice to each glass.
• Serve hot with a cinnamon stick in each glass for stirring.

Steps:

• Combine apple cider and spices and sugar in a heat resistant mug that can go into the microwave.
• Heat, uncovered, in microwave 2 minutes.
• Let stand until cool enough to drink.
• Remove spices if you don't want them floating in your cup while drinking cider, and remove spices if serving to a child.

Steps:

• Place cloves, allspice berries, and cinnamon stick pieces in the center of a small piece of cheesecloth. Bring the ends of the cheesecloth together and tie securely with kitchen string.
• Combine cider, brown sugar, and spice bag in a large kettle over medium-high heat; bring to a simmer. Simmer for 5 minutes. Discard spice bag.
• Serve in mugs with a lemon slice in each cup.

Steps:

• Fill the filter-lined basket of a large automatic percolator with the brown sugar, cloves, allspice and cinnamon sticks. Prepare as you would coffee according to manufacturer's directions, but substitute cider for water.

Steps:

• In a saucepan bring first 5 ingredients to a simmer (cider - cinnamon stick); cover and simmer 15 minutes.
• Stir in lemon juice.
• Ladle cider into 8 mugs, floating a cube of butter n top of each and then garnish each mug with a cinnamon stick.

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:

• 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.