This wonderfully fresh Paleo Apple Cider is perfect to warm up with on a chilly day. Most often served warm/hot, it can be served chilled. To add some additional flavour especially if you make a nice size batch and are drinking it a few days later, serve with cinnamon stick, as well as, a slice of lemon or orange, even 1-2 tablespoons of diced apples.
3 – 3.5 lbs apples, like McIntosh
3 cinnamon sticks
1 tbsp allspice, whole
- Rinse apples under running water.
- Slice apples in to quarter, seeds and skin do not need to be removed.
- In a large stock pot add your apples and fill with water just until they are covered.
- Using a double layered cheese cloth, wrap your cinnamon and allspice and tie closed. Add to the apples and water.
- Bring the water to a boil on medium-high heat and boil for one hour. Keep an eye on it as the apples start to come to a boil so they don’t boil over.
- Cover, lower heat to medium-low and simmer for two hours.
- Remove from heat and let cool.
- Remove spice pack and if the apples are not already falling apart from the boiling, use a potato masher to mash the apples a bit more.
- Once cool, pour the apples mixture into a strainer over a large bowl. When the juice has drained away, put the pulp into a doubled up cheese cloth, use the one that was used for the spices and squeeze over the bowl until no more juice comes out.
- Transfer the apple cider to a glass container or mason jar. Store in the refrigerator for up to 2 weeks or in the freezer.