‘Tis the season for drinking: eggnog’s and spiced brandy’s, hot cocoas and the always-favored homemade-spiced apple cider.
When you have a house full of relatives, this is one recipe that won’t be more hassle than it’s worth. Lucky for you, it couldn’t be simpler to make and almost has more ingredients than directions, and during the hours that it’s simmering, take some time for you and curl up under a blanket with a good book. By the time you’re ready for a break, it will be spiced and ready for sipping.
¼ cup brown sugar
½ teaspoon allspice
1 teaspoon whole clove
1 cinnamon stick
¼ teaspoon salt
1 dash freshly grated nutmeg
8-10 apples (gala apples are good for a less tart sip)
- Cut your apples into quarters. No need to remove the peel or seeds.
- In a large stockpot, add the quartered apples and fill with water—enough to cover them.
- Add the brown sugar (for a more diabetic friendly recipe you omit the sugar all together).
- In a cheesecloth combine your allspice, clove, and cinnamon stick, and tie with a string. Add this to your pot.
- Boil, uncovered on high for 1 hour.
- Turn down heat and let it simmer for 2 hours.
- Add your salt and nutmeg.
- Remove from pot and with a (potato masher works great) masher grind the apples and spices to a pulp like consistency.
- Pour over a strainer into a container. Put the remainder of the ingredients into the cheesecloth and drain them into the container as well.
Just make sure you make enough for all, because all relatives will certainly want a mug full. This recipe makes about 12 cups.