Reviewed: Jan. 28, 2013

Awesome cider recipe, however, don't discard the remains from the apples! It makes great applesauce!

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Reviewer:

Joy Mason

Cooking Level: Intermediate

Home Town: Hudson, Massachusetts, USA

Reviewed: Nov. 20, 2012

I made this today using ten very large apples, cores removed, and following the rest of the proportions. I reduced the heat on the boil - just barely kept it boiling but not boiling too hard - and did the full hour. I really didn't lose that much liquid. My cider wasn't too sweet at all, but we felt it needed a pinch of salt and more spices, so I added those at the end. After straining, I got 2.5 liters of cider, so definitely not a full gallon. I followed the advice of a previous reviewer and used the pulpy apples that were left to make the best darn apple butter I've ever had: added 2/3 cup brown sugar, 2/3 cup white sugar, a tsp of salt, ground cloves, nutmeg and more cinnamon and cooked with a lid for three hours and without a lid for another hour and a half. I used an immersion blender to blend in the apple skins and got four cups yield. YUM all around - happy with the cider and the apple butter, too!

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Reviewer:

cklee

Reviewed: Nov. 5, 2012

yummy. i used suggestions to get it boiling then let it simmer for two hrs. i still didn't get 1 gallon..way less but it was tasty.

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Reviewer:

bvgai102

Reviewed: Oct. 17, 2012

Loved it! I did it a little different though 3/4 cup of splenda instead of sugar and I threw it all in a crockpot on high for 8 hours and strained it. All done! It was great! Thanks!

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Reviewer:

Hungry Girl

Cooking Level: Expert

Home Town: Austin, Texas, USA

Reviewed: Sep. 30, 2012

This is a great recipe, and super easy, but I only got about 3 cups of cider, so that was a little dissapointing. Otherwise, loved it.

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Reviewer:

KrisShaarda

Reviewed: Sep. 17, 2012

it didn't make NEARLY a gallon of cider. far less, like maybe 4 cups. And it was a little to sweet for my liking. I think i will stick to orchard cider.

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Reviewer:

AmberMomOf2

Cooking Level: Expert

Reviewed: Dec. 13, 2011

I don't even like cider and I liked this. I didn't have a cheese cloth, so I just strained it twice. Was delicious.

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Reviewer:

kahgregg

Reviewed: Dec. 9, 2011

Thank you for having a GENUINE apple cider recipe as apposed to all of the so-called recipes that call for apple cider as an ingredient to "MAKE" apple cider. I am applaud that allrecipes has published soo many fraudulent "recipes" yet I have a very unique family candy recipe they have yet to to even review (after 4 years!).

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Reviewer:

Cuppycake

Cooking Level: Expert

Home Town: Gulfport, Mississippi, USA

Living In: Dunwoody, Georgia, USA

Reviewed: Nov. 24, 2011

This recipe is excellent! i've made it twice now the whole family loves it! its simple and tasty! its great served warm!

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Reviewer:

mythos

Reviewed: Nov. 23, 2011

Smelled Heavenly! Tasted really mediocre and bland. After hearing the complaints of small volume, i decided to bring to a boil only breifly and then simmer for an hour, covered. upon tasting, i realised this was not delciious and was mostly just water with a slight hint of apple and cinnamon. so i removed most of the large particles(peels) and allowed the stuff to simmer uncovered for another hour. the flavor improved within that hour! but still not great, so i took a cup or so of unsweetened applesauce that had been taking up space in my fridge, and added that to the mix. stirred it up and took a sip, much better! Then i put everything i had strained out previously back into the pot, brought it back up to a boil, covered it and held it at a very low boil for 30 minutes to soften up some more. I also added some orange peel. I'm still not in love with the recipe, but since thanksgiving is tomorrow and i'm now out of apples, it will have to do. next time i think i'll replace the water with apple juice, and use better quality apples - the bagged ones just aren't that great.

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