Sugar and spice and every nice: or apples, apples work too

Another fall recipe, wow this season is giving me ideas. I recently found out many of my friends don’t like apple cider because all they have ever tried is the hard kind, and I only found out about that kind a few years ago. So this is just what the title says: fruit juice, spice and sugar. This is a good old fashion, seasonal drink so its pretty rustic right?

photo from


  • 8 -10 apples (you might wanna look online so you can have a balance of sweet, tart, and bitter flavors. Its you choice, but advice: use some sweet apples so you don’t have to add too much sugar though)
  • 1⁄2-1 cup sugar (depends on the kinds of apples you used and how sweet you want it, do some taste tests)
  • 4 tablespoons cinnamon (or 4 cinnamon sticks)
  • 4 tablespoons allspice

Spice time

  1. Quarter your apples (you do not need to remove the peel or seeds).
  2. In a large stock pot add your apples and fill with water–just enough to cover the apples.
  3. Add your sugar. Be careful, if you don’t want it too sweet you might wanna leave this step till #11, once you add that sweeter you can’t take it out.
  4. Wrap your cinnamon and allspice in a doubled up cheese cloth (if you don’t own one you could use a paper coffee filter) and tie, and add this to the apples and water.
  5. Boil on high for one hour, uncovered, checking on it frequently.
  6. Turn down heat and let simmer for two hours, covered.
  7. Take off the heat after two hours of simmering and let cool.
  8. Remove spices and mash up the apples to a pulp like consistency (a potato masher works well for this).
  9. Once cool pour into a strainer over a large bowl. When most of the juice has drained away, put the remainder of the pulp into a doubled up cheese cloth (if you don’t own one hopefully you own a strainer, sadly this might take longer for you because you can’t squeeze a strainer, just let it drip and maybe apply pressure with the back of a spoon to help) and squeeze over the bowl until no more juice comes out.
  10. Here’s the thing, if you have been using a cheese cloth you will have pulp I your cider, but if you where using a strainer, not so much. If you don’t like pulp and you used a cheesecloth pass the liquid through a strainer to help catch what the cheesecloth didn’t, if you where using the strainer I guess you could pass it through again.
  11. Taste your cider, now if you don’t like how sweet it is you can add more sugar.
  12. Drink warm, so heat it up again after its done or save it and heat it up later.

recipe originally from


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