How to make delicious homemade cider: 2 ways

Cider is a light apple drink made from just three ingredients – apples, sugar, and sometimes water. The process of making the drink is quite painstaking, but the result is a delicious treat that can be flavored with spices and will make it taste completely different.

The FoodOboz editorial team shares 2 recipes for delicious cider that you can easily repeat.

Cider recipes:

1. Apple cider

Ingredients:

• apples - 5 kg
• sugar - 800 g

Method of preparation:

1. Wash the apples and cut them into medium slices, you can leave the core.
2. Pass them through a meat grinder.
3. Add sugar to the resulting puree, mix thoroughly, and put into sterile jars.
4. Cover with thick gauze, and transfer the jars to a dark, warm place for 4 days. Be sure to stir the puree every day.
5. Then squeeze the juice well through the cheesecloth and pour into dry, clean jars. Put a rubber glove with a puncture on the throat of each one to let the gas escape. Leave it for 2 months.
6. After the time has elapsed, strain the cider through 2-4 layers of cheesecloth, put sugar at the bottom of sterile jars or any glass container at the rate of 10 g per 1 liter of liquid, pour the cider and seal with lids, leave for 2 weeks and transfer to a cool place.

2. Spiced cider according to Jamie Oliver's recipe

Ingredients:

• cider - 2 liters
• powdered sugar - 8 tbsp.
• orange - 1 pc.
• whole nutmeg - 1 pc.
• vanilla pod - 1 pc.
• cinnamon - 1 pc.
• tangerines - 2 pcs.
• cloves - 6 pcs.
• star anise - 2 pcs.

Method of preparation:

1. Pour 2 bottles of cider into a large saucepan. Grate 1/4 of the nutmeg, add the cloves, star anise, vanilla pod, and cinnamon stick, and mix.
2. Squeeze the juice from the orange and tangerines and add to the saucepan.
3. Put the pan on the fire and cook until it boils, then for another 10 minutes.
4. Turn off the heat and let the cider stand for 5-10 minutes.
5. Then add sugar gradually.

The drink can be served warm, so its taste will be even brighter and more intense.

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