Known in the U.S. and Canada as “sweet cider” because it’s not fermented like its “hard” cousin, this quintessential cool-weather sipper differs from standard grocery-store apple juice; the fresh crushed pulp and skins give it a unique tartness and an added texture. Relatively easy to make at home, this unfermented cider is the perfect way to squeeze out all the advantages of fresh fruit from markets and local orchards this season. Here’s our step-by-step guide to homemade apple cider.
Thoroughly wash 4 lbs. of apples. Core and cut into wedges, discarding any rotten or damaged parts.
In a blender or food processor, purée the apples in batches until they resemble a fine pulp. Let crushed fruit rest together for 30 minutes.
Place pulp in a triple layer of cheesecloth and twist, squeezing the juice into a saucepan. Continue to squeeze and twist until all the juice is extracted.
Pasteurize by briefly heating to 160 degrees. Be sure not to over-cook—you don’t want to melt away any of that fresh-pressed flavor.
Return cider to a clean glass jar and cover. Can be stored in the refrigerator for up to one week. Serve hot or cold. Makes about one liter of cider.