This traditional autumnal drink has been elevated by the simple inclusion of a well known spice, cinnamon.

Apple cider is a famed drink of farmer’s market and orchards alike. But what if your average cider is lacking in the flavors you seek? Make your own of course!

Most ciders that you would purchase in the store or at a farmer’s market tend to be fresh pressed cider. This means that the process of fermentation is not utilized and it’s just a freshly pressed out juice from fresh apples. I wanted to change this for my homemade cider. I desired to make a cider that has complexity and some character. My apples were begging to be fermented and just had to oblige their request. I got my jars, quartered the apples and got down to business. Now I didn’t want to ferment my poor apples too hard to get boozy concoction. I wanted something that would be a delightful drinking experience while having a unique quality. I only fermented the cider for a mere two weeks to get the tastiest apple cider that has ever graced my lips. 

Lightly fermented, this apple cider has a beautiful effervescent quality giving it a lighter cider that makes for a very pleasurable drinking experience. The addition of cinnamon is an obvious bonus giving it a little spice and warmth. Truly it is like drinking the liquid essence of Autumn.

Cinnamon Apple Cider

3 Cortland apples; cored and quartered 

3 Honey Crisp apples; cored and quartered

½ cup light brown sugar

Cinnamon Sticks

Filtered Water

In batches, mash your cored and quartered apples in a food processor until it is the consistency of applesauce. Separate the apple mash into two wide mouth quart jars. 

Add ½ cup brown sugar into each jar and mix until the sugar is incorporated. Fill the jars the rest of the way with filtered water leaving an inch of headspace from the top and mix.

Submerge one cinnamon stick in the mixture; top with the jar lid and ring tightened the ring slightly.

Leave in a cool and dark place for two weeks. This should be long enough for fermentation to occur. Just like the Concord Cabinet Wine, you will want to check the jar everyday for signs of fermentation, mold and to burp the gas out of the jar.

After two weeks have past, strain the sweet and cinnamon laced liquid from the mash. Filter the juice with a mesh strainer lined with a coffee filter and fill a Swing bottle.

Chill and store the finished cider in the fridge. The cider will keep for up to a week, the cider might keep slightly longer but I would not want to risk it because it is an unpasteurized cider product.