Homemade Apple Cider
I had no idea what I was doing when I made this all I knew was that I really wanted to make apple cider from scratch and that I had 10 apples sitting on my counter. I bought apples previously to make this and I kept slicing them up and eating them with cheddar cheese. Thankfully the cheddar ran out when I bought my apples so I wasn’t possessed to eat them all again. Have you ever eaten apples and cheddar cheese together? It was a new phenomenon for me and it was oh so good. I think next time I get a nice block of cheddar I will smear some raspberry jam on along with the apples at the suggestion of my dear friend, Jess.
Apples float. I think that my first attempt at this apple cider was too watery due to the fact that apples float. Basic science is apparently confusing to me. Once my apples began to float I should have stopped adding water! Can you say: “DUH!”? For this recipe you will need some cheesecloth and spices. Cinnamon sticks and allspice to be exact. I used ground allspice because it was what I had and I was nervous the cheesecloth wouldn’t hold all of it but everything seemed to work out alright.
Don’t become impatient when making this and start squeezing out the pulp before it is completely cool, you don’t want to end up like me with burns on your hands saying “ow” at every squeeze. Sometimes I do
dumb silly things. Head on over to Food.com for the apple cider recipe I used.