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Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a colander with 4 layers of cheesecloth and place it in a large bowl. Wash and core the apples, then cut each into 8 wedges, discarding bruised parts.

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  • Working in batches, chop the apples in a food processor, about ten pulses. Scrape down the bowl. Process until pulpy, 1 minute. Transfer to colander.

  • Place a bowl on the apple pulp; add a weight (such as a large can of food) to help press out the cider. Let stand for 30 minutes. Remove top bowl, gather cloth and squeeze out the remaining cider.

  • Heat the cider over medium-high until a thermometer registers 160 degrees (don't boil it). This will eliminate any bacteria that were on the apple skins. Refrigerate for up to a week.

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