Apple Cider

First Simmer (2 hours)

• Pour enough water into the pot to cover the fruit by about 2 inches.
• Bring the mixture to a rolling boil over high heat.
• Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 2 hours. The apples should be very soft and tender.

Mash and Second Simmer (1 hour)

• After 2 hours, remove the lid. Use a potato masher or the back of a large spoon to carefully mash the softened fruit against the sides of the pot. This releases more juice and flavor.
• Leave the pot uncovered and continue to simmer on low for another 1 hour to allow the flavors to concentrate and deepen.

Strain the Cider

• Turn off the heat and let the mixture cool slightly for about 15-20 minutes to make it safer to handle.
• Place a fine-mesh sieve over a large heatproof bowl or another clean pot. For extra clear cider, line the sieve with a few layers of cheesecloth.
• Carefully ladle the cider mixture into the sieve in batches. Press down firmly on the solids with a spoon to extract every last drop of liquid.
• Discard the solids (they can be composted).

Sweeten and Serve

• Taste the strained cider. If you prefer it sweeter, stir in the brown sugar while the cider is still warm until it fully dissolves. Add more or less to your liking.
• Serve the apple cider warm in mugs. Garnish with a fresh cinnamon stick or a thin apple slice, if desired.