Time 7h35m Yield 16 Number Of Ingredients 4 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.
Time 1h5m Yield 8 Number Of Ingredients 5 Steps:
In a slow cooker, combine apple cider and cinnamon sticks. Wrap allspice and cloves in a small piece of cheesecloth, and add to pot. Stir in brown sugar. Bring to a boil over high heat. Reduce heat, and keep warm.
Yield 6 servings Number Of Ingredients 7 Steps:
Place fruit and spices into a slow cooker. Add 8 cups of water. Cook on high heat for 3-4 hours. Uncover the slow cooker, and mash the softened fruit with a potato masher. Cover again and cook on low for 1-2 hours. Strain out fruit and spices from the slow cooker into a cheesecloth in a bowl. Wait about 20-30 minutes for the cheesecloth to cool. Squeeze out cider from cheesecloth into the bowl. Pour the cider back into the slow cooker. Serve warm. Enjoy!
Time 4h Yield Makes about 1 1/2 quarts Number Of Ingredients 1 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.
Yield 32 servings Number Of Ingredients 3 Steps:
Place the apple peels and cores (optional) in a quart-sized jar with a wide mouth. Cover the peels completely with the water. Add the sugar and stir. Make sure your scraps are completely covered with water. Cover the mouth of the jar with a coffee filter or a thin cloth, then screw on the outer ring of the lid. Let sit in a dark area at room temperature for 1-2 weeks, stirring the mix once a day to stimulate proper fermentation and prevent mold from forming. When you notice some fizz and a significant amount of bubbles on the surface, strain out the scraps and compost them. Put the liquid back in the jar, cover with a coffee filter or a thin cloth, and let it sit. Taste it once a week and once it has reached your desired level acidity, cover with a lid or transfer to a closed bottle to stop the fermentation. The apple cider vinegar will keep for about a year in the refrigerator. Enjoy!
Time 8m Yield 42 mugs, 42 serving(s) Number Of Ingredients 8 Steps:
Combine all ingredients in a large bowl, and mix well. Store in an airtight container until ready to use. For each serving, place 1 tablespoon plus 1 teaspoon mix in a cup. Add 1 cup boiling water, and stir well. Serve hot.
