Ingredients Jump to Instructions ↓

  1. 3 medium McIntosh or Rome apples

  2. 1/2 cup water

  3. 2 gallons apple cider or juice, divided

  4. 2 medium navel oranges, halved and sliced

  5. 2 medium lemons, halved and sliced

  6. 1-1/2 cups sugar

  7. 1/2 teaspoon ground nutmeg

  8. 1/2 teaspoon ground cloves

  9. 1 cinnamon stick (3 inches), halved

Instructions Jump to Ingredients ↑

  1. Core apples and cut in half. Place cut side down in an 8-in. square baking dish. Pour water around apples. Bake, uncovered, at 375° for 20-25 minutes or until tender. Cool slightly; scoop out pulp and place in a blender. Discard apple peel. Add 1/2 cup cider to the blender; cover and process until smooth. In a Dutch oven, combine the oranges, lemons, sugar, nutmeg, cloves, cinnamon, pulp mixture and remaining cider. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Discard orange and lemon slices and cinnamon stick if desired. Yield: about 2 gallons.


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