Apple Cider

  • 10 apples, quartered
  • 3/4 cup white vinegar
  1. Place apples in a large stockpot and add enough water cover by at least 2 inches.
  2. Stir in sugar, cinnamon, and allspice.
  3. Bring to a boil and boil, uncovered, for 1 hour.
  4. Cover pot, reduce heat, and simmer for 2 hours.
  5. Strain apple mixture though a fine mesh sieve. Discard solids.
  6. Drain cider again though a cheesecloth lined sieve.
  7. Refrigerate until cold.

Apple cider is an unfiltered, unsweetened apple juice. Most present-day apple juice is pasteurized and filtered.

Apple cider (also called sweet cider or soft cider or simply cider) is the name used in the United States and parts of Canada for an unfiltered, unsweetened, non-alcoholic beverage made from apples. Though typically referred to simply as "cider" in those areas, it is not to be confused with the alcoholic beverage known as cider throughout most of the world, called hard cider (or just cider) in North America. It is the official state beverage of New Hampshire.

It is the liquid extracted from an apple and all its components, that is then boiled to concentration. The liquid can be extracted from the apple itself, the apple core, the trimmings from apples, or apple culls. Once pressed mainly at farmsteads and local mills, apple cider is easy and inexpensive to make. It is typically opaque due to fine apple particles in suspension and generally tangier than commercial filtered apple juice, but this depends on the variety of apples used. Cider is typically pasteurized to kill bacteria and extend its shelf life, but untreated cider is common. In either form, apple cider is seasonally produced in autumn. It is traditionally served on the Halloween, Thanksgiving, Christmas, and various New Year's Eve holidays, sometimes heated and mulled.

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