Apple Cider

Ingredients

• 5 pounds apples – rinsed and cut into 1–2 inch chunks
• 1 orange orange – sliced (seeds removed)
• 3 sticks cinnamon
• 8 cloves whole
• 6 berries whole allspice
• 12 cups water
• 0.5 cups light brown sugar – packed

Instructions

1. Rinse the apples and cut them into 1–2 inch chunks; there is no need to peel or core. Slice the orange and remove any seeds.
2. Combine the apples, orange slices, cinnamon sticks, whole cloves, whole allspice berries, and water in a large heavy pot. Bring to a boil over high heat, then reduce to a bare simmer.
3. Partially cover and simmer, stirring every 15 minutes, for 60–75 minutes, until the apples are very soft and the peels look faded.
4. Mash the fruit in the pot with a potato masher until pulpy. Continue to simmer uncovered for 30–45 minutes, stirring occasionally, until the liquid is deeply amber and very aromatic.
5. Set a fine-mesh strainer lined with cheesecloth over a large bowl or pot. Ladle the mixture into the strainer and let it drain; press the solids gently to extract more liquid, then discard the solids and spent spices.
6. Return the strained cider to a clean pot. Stir in the light brown sugar and warm over low heat until dissolved, 2–3 minutes; do not boil.
7. Serve warm in mugs, or cool to room temperature, then refrigerate until chilled, at least 4 hours. Store refrigerated up to 7 days or freeze up to 3 months.