Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mom's Homemade Apple Cider (Non-Alchoholic) Recipe
    Lost? Site Map

    Mom's Homemade Apple Cider (Non-Alchoholic)

    1/3 Photos of Mom's Homemade Apple Cider (Non-Alchoholic)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    crazy crafter's Note:

    When I was growing up my mom made a version of this every fall to help get rid of the apples that were starting to wrinkle and weren't bad just yet and she'd make apple jelly with the juice too. I hope you like it as much as my family did and now my neighbors do :)

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 6-8

    Yield:

    gallon

    Units: US | Metric

    • 8 -10 apples (I used gala for a less tart or intense taste)
    • 1/2-1 cup sugar
    • 4 tablespoons cinnamon (or 4 cinnamon sticks)
    • 4 tablespoons allspice

    Directions:

    1. 1
      Quarter your apples (no need to remove peel or seeds).
    2. 2
      In a large stock pot add your apples and fill with water--just enough to cover the apples.
    3. 3
      Add your sugar.
    4. 4
      Wrap your cinnamon and allspice in a doubled up cheese cloth and tie, and add this to the apples and water.
    5. 5
      Boil on high for one hour (uncovered) checking on it frequently.
    6. 6
      Turn down heat and let simmer for two hours (covered).
    7. 7
      Take off the heat after two hours of simmering and let cool.
    8. 8
      Remove spices and mash up the apples to a pulp like consistency (a potato masher works well for this).
    9. 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 and squeeze over the bowl until no more juice comes out.
    10. 10
      (At this point you can either restrain the juice to get out the little bits of pulp that remain with a cheese cloth draped inside the strainer to catch them or just leave it like I do).
    11. 11
      You can store in an air tight container in your refrigerator for up to a week or you can freeze it for later use if you like.
    12. 12
      Reheat in the microwave or on the stove and enjoy either plain or you can add caramel syrup or caramels, whipped topping with cinnamon or, like my neighbors did if you like it really sweet, with marshmallows or marshmallow creme.
    13. 13
      also you could make this a diabetic recipe by omitting the sugar and adding diabetic sweeteners to taste in place of the sugar or none at all.

    Browse Our Top Beverages Recipes

    Ratings & Reviews:

    • on October 05, 2012

      55

      AWESOME recipe! If you use whole spices and not ground ones, you should have no problem with the cheesecloth. My entire house smells delicious; this is a perfect thing to make on a fall day when you've got company coming!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 24, 2009

      45

      this recipe would've gotten 5+ stars from me except the whole spices in the cheese cloth threw me off. After fighting with the cheese cloth and finally deciding that the cinnamon and allspice would just end up falling through the cloth anyway, i decided to just dump all the spices in. I used 1/2 cup sugar and 1/2 dark brown sugar. added nutmeg and cloves. after dumping the mixture through a strainer i had to taste the result and it tasted wonderful. i gave my DH a small taste and he said it was thicker then he expected but i think that came from all the spices being added in. It is absolutely wonderful and i havent even strained the apples through cheesecloth yet. thanks for a great simple (besides the cheesecloth thing) recipe. I fell in love with apple cider all over again:)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 23, 2013

      25

      I've been wanting to make my own cider for years now, but I never got around to researching recipes. A few days ago, my family and I visited a local farm to do some apple picking. I thought that if ever there were a time to make a nice batch of cider, this was it. This particular recipe seemed to be fairly simple so I thought I would give it a whirl.<br/><br/>THE GOOD: It's delicious. It really is. The apples are key here. Freshly picked golden and red delicious apples made for a naturally sweet and delicious beverage. Loved what the allspice brought to the table. Can't say enough about how tasty this turned out to be.<br/><br/>THE BAD: This was without a doubt the most tedious and time consuming recipe I have ever attempted. Appears simple, but wait until you get to the filtering! Three total hours of cooking and about two hours of squeezing apples though cheesecloth as well as double filtering through a fine strainer. And for what? Perhaps a tad more than a quarter of a gallon of cider. I started with ten apples and what must have been about three quarters of a gallon of filtered water. I'm not an idiot. I understand that a fair amount of the liquid will evaporate via the boiling process and of course there will be plenty of liquid that you just won't be able to squeeze out of those juice-logged apples. But I expected to get AT LEAST a half gallon of cider out of this recipe. Bare minimum.<br/><br/>A conservative estimate on this project would be around $18 ($8 for the ten apples, $4 for the 4 cinnamon sticks, $2 for the 3 tbsp allspice and $4 for the cheesecloth). That's $18 for around five hours of work and a quarter gallon of cider. I don't care how delicious this turned out. I can't justify giving more than two stars for a recipe that takes this long, costs this much and gives me this little in return. And quite frankly, two stars is very generous. Taste alone bumps it up one star. It is that good. Too bad it's not worth the effort.<br/><br/>I won't be attempting this method again.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)

    Advertisement

    Nutritional Facts for Mom's Homemade Apple Cider (Non-Alchoholic)

    Serving Size: 1 (201 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 214.0
     
    Calories from Fat 7
    44%
    Total Fat 0.8 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 6.1 mg
    0%
    Total Carbohydrate 57.2 g
    19%
    Dietary Fiber 9.4 g
    37%
    Sugars 41.9 g
    167%
    Protein 1.0 g
    2%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites