These are really much simpler than they look, and are such a charming way to enjoy your favorite apple cider! The only requirements are some apples, a paring knife, and a spoon. (Although if you have a melon baller, it’ll make the scooping slightly easier!)
Cute, delicious, and nutritious!
Apple Cider Cups Recipe
- large apples
- lemon juice
- apple cider, either homemade or storebought
- optional: cinnamon sticks, whole cloves, allspice and/or star anise for garnish
On a cutting board or sturdy surface, use a knife to cut off the top of the apple. Then take a paring knife and carefully outline where you’d like the “rim” of your apple cup to be. (My rims were about 1/4″ wide.) Use a spoon to carefully begin scooping out the center of your apple until you have a nice “cup”. (A melon baller also works well for this.)
Also, if your apple doesn’t sit exactly level, take your paring knife and just slice off a few millimeters to even off the bottom to make it even. Just be careful not to let your knife cut through the bottom or sides of the apple when hollowing it out, or the cider will leak out!
Once you have the inside of the apples hollowed out, brush a little lemon juice over the inside of the apples (to prevent browning). Then fill with your favorite apple cider, garnish with cinnamon or spices if you’d like, and serve!
You could also warm the apple cups in the oven before serving. DON'T leave them in too long, or they will lose their firmness.
Homemade Apple Cider (Non-Alcoholic)
8 -10 organic red apples
1/4 cup real maple syrup
4 tablespoons cinnamon (or 4 cinnamon sticks)
4 tablespoons allspice
1. Quarter your apples (no need to remove peel or seeds).
2. In a large stock pot add your apples and fill with water--just enough to cover the apples.
3. Add maple syrup
4. Wrap your cinnamon and allspice in a doubled up cheese cloth and tie, and add this to the apples and water.
5. Boil on high for one hour (uncovered) checking on it frequently.
6. Turn down heat and let simmer for two hours (covered).
7. Take off the heat after two hours of simmering and let cool.
8. Remove spices and mash up the apples to a pulp like consistency (a potato masher works well for this).
9. Once cool pour into a strainer over a large bowl. When most of the juice has drained away, put the remainder of the pulp into a doubled up cheese cloth and squeeze over the bowl until no more juice comes out.
10. (At this point you can either restrain the juice to get out the little bits of pulp that remain with a cheese cloth draped inside the strainer to catch them or just leave it like I do).
11. You can store in an air tight container in your refrigerator for up to a week or you can freeze it for later use if you like.
** You could make this a diabetic recipe by omitting the maple syrup and adding stevia to taste in place of the sugar or none at all.**