Ingredients
7 pounds apples, cored but unpeeled, washed and cut into 1 1/2-inch wedges
Preparation
Line a large colander with a triple layer of cheesecloth, leaving an overhang of a few inches. Place colander over a large pot.
Working in batches in a food processor (don’t fill it more than halfway), grind apples to the consistency of thick applesauce, scraping down sides as needed.
Transfer applesauce to colander. Once all of applesauce has been added, use overhang of cheesecloth to enclose applesauce; twist to close. Weigh down with a heavy pot, such as a Dutch oven.
Refrigerate at least 4 hours and up to overnight. Discard solids.
Cider can be refrigerated in an airtight container up to 1 week, or frozen in an airtight container up to 3 months.
