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Homemade Dutch Oven Apple Cider Recipe

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  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 2 quarts
  • Category: Beverage
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This Homemade Dutch Oven Apple Cider recipe delivers a warm, spiced beverage perfect for cozy evenings or entertaining. Using fresh apples, orange, and classic spices simmered slowly in a Dutch oven, it produces a rich and flavorful cider that can be enjoyed immediately or preserved through canning for long-term storage.

Ingredients

Scale

Fruits

  • 3 lbs apples (about 8-10 medium-sized apples)
  • 1 orange, sliced

Spices

  • 1 tsp cloves
  • 4 cinnamon sticks
  • 1 tsp allspice

Liquids

  • 2 quarts water (8 cups)

Instructions

  1. Prepare the fruit: Wash the apples and orange thoroughly. Cut the apples into quarters, keeping the skin on. Slice the orange into rounds with the peel intact.
  2. Combine ingredients: In a large Dutch oven (or crockpot), add the apple quarters, orange slices, cloves, cinnamon sticks, and allspice. Pour in 2 quarts of water over the fruit and spices.
  3. Simmer the cider: Place the Dutch oven on medium heat and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 2 hours, stirring occasionally and pressing the fruit to release flavors.
  4. Mash the fruit: After 2 hours, use a potato masher or the back of a spoon to crush the apples and orange slices to extract more flavor. Continue simmering the cider for another 2 hours.
  5. Strain the cider: Carefully strain the mixture through a fine mesh sieve or cheesecloth into another pot or heat-safe pitcher, pressing down on the solids to extract as much liquid as possible.
  6. Serve: Serve the cider warm or let it cool and refrigerate for later use. Reheat as needed, or proceed to can for long-term storage.
  7. Sterilize your jars: While cider simmers, wash jars with hot soapy water, rinse well, and sterilize by boiling in water bath for 10 minutes. Keep jars hot until filling. Prepare lids by simmering in hot water for 5 minutes.
  8. Reheat the cider: After straining, return cider to the pot and bring to a boil. Boil for 5 minutes before filling jars.
  9. Fill the jars: Using a funnel, ladle hot cider into the sterilized jars, leaving 1/2-inch headspace. Wipe rims clean to ensure a good seal.
  10. Seal the jars: Place lids on jars and screw bands fingertip tight, avoiding overtightening.
  11. Process in water bath canner: Place jars in waterbath canner with 1-2 inches water covering jars. Boil rolling water and process pints for 10 minutes, quarts for 15 minutes. Adjust time for altitudes above 1,000 feet by adding 1 minute per 1,000 feet.
  12. Cool and check seals: Remove jars with lifter and place on towel-lined surface to cool for 12-24 hours. Check lids by pressing in center; no flex means sealed properly. Refrigerate any unsealed jars and use within a week.
  13. Store the jars: Label and date jars. Store in cool, dark place for up to one year.

Notes

  • Use a mix of sweet and tart apples for a balanced flavor.
  • Adjust the amount of spices to your taste preference.
  • Ensure jars and lids are properly sterilized to prevent spoilage.
  • If you prefer less pulp, strain the cider twice.
  • The cider can be enjoyed chilled or warmed up.
  • Altitude adjustments are important for safe canning.

Nutrition

  • Serving Size: 1 cup (240 ml)
  • Calories: 100
  • Sugar: 22g
  • Sodium: 5mg
  • Fat: 0.2g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0.2g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 1.5g
  • Protein: 0.3g
  • Cholesterol: 0mg

Find it online: https://jessicasrecipes.com/homemade-dutch-oven-apple-cider-recipe/