Ultimate Guide to Apples (+ Homemade Apple Cider BEST RECIPE!)

What’s Up, Hungry People

Apple picking season is right around the corner. I’m ready to get out and get to pickin’—but first, I want to get to know as many different types of apples as I can get my hands on.

At my local store, I was able to pick up a dozen different kinds of apples. And of course, I took the labels off for pictures and confused which pics went with which apple, but at least I wrote down the different kinds of apples I purchased:

• Golden Delicious: Discovered on the Mullins’ family farm in West Virginia in 1912, Golden Delicious apples are known for their sweet, honeyed flavor and versatile use.
• Granny Smith: Originating in Australia in 1868, Granny Smith apples were discovered by Maria Ann Smith and are famous for their tart flavor and bright green color.
• Macintosh: Found by John McIntosh in Ontario, Canada in 1811, Macintosh apples have a sweet-tart flavor and are particularly popular for making applesauce and cider.
• Red Delicious: First marketed in 1874 after being discovered in Iowa by Jesse Hiatt, Red Delicious apples are known for their deep red color and mildly sweet flavor.
• Honeycrisp: Developed by the University of Minnesota in the 1960s, Honeycrisp apples are celebrated for their juicy, crisp texture and balanced sweet-tart taste.
• Pink Lady: Created by John Cripps in Western Australia in the 1970s, Pink Lady apples are a cross between Golden Delicious and Lady Williams, known for their sweetness and firm texture.
• Gala: Bred in New Zealand in the 1930s by J.H. Kidd, Gala apples are a cross between Kidd’s Orange Red and Golden Delicious, offering a sweet flavor with a hint of vanilla.
• Jonagold: Introduced in 1968 by Cornell University in New York, Jonagold apples are a hybrid of Jonathan and Golden Delicious, praised for their sweet-tart taste and honeyed flavor.
• Ambrosia: Discovered in British Columbia, Canada in the early 1990s, Ambrosia apples are a chance seedling known for their sweet, honey-like flavor and crisp texture.
• Jazz: Developed in New Zealand in the 1980s, Jazz apples are a cross between Gala and Braeburn, offering a tangy-sweet flavor and firm, crunchy texture.
• Kanzi: A hybrid of Gala and Braeburn, Kanzi apples were first cultivated in Belgium in the 1990s and are known for their balanced sweet and tart flavor with a crunchy bite.
• Braeburn: Discovered as a chance seedling in New Zealand in the 1950s, Braeburn apples have a unique sweet-tart flavor with a hint of spice and a crisp texture.

In the USA alone, there are over 2,500 different kinds of apples—and over 7,500 worldwide. However, out of all of those apples, only about 100 are commercially available in the United States.

Of course, what to do with a dozen different kinds of apples? Watch the video to find out which apples are best for your favorite apple recipes!

I decided to turn my apple collection into the ULTIMATE apple cider. Sweetened with oranges and spiced up with cinnamon sticks, allspice, and cloves—it’s time for pumpkin spice to move over. There’s a new fall favorite flavor in town: APPLE SPICE!

Here’s What You Need

• Apples: Provide the base and main flavor of the cider.
• Oranges: Add a citrusy note and natural sweetness.
• Cinnamon stick: Adds warmth and depth to the flavor.
• Allspice: Contributes a hint of spice and complexity.
• Cloves: Add a rich, aromatic spice.
• Sugar: Adjusts the sweetness to taste.

Let’s Cook

Peel, core, and finely slice the apples. Leave a few apples with the skin attached for a slightly bitter bite to the cider (I left the skins on about 3-4 apples). Quarter the oranges and toss them into the pot.

Cooking the Cider

Place the apples into a large soup pot—the pot needs to be big enough to cover the apples and oranges almost entirely with water. Fill the pot until the apples and oranges stay submerged when pressed with a spoon (cover with about 1/4 inch of water; the apples and oranges will peek out of the water as they float).

Use a coffee filter to make a makeshift pouch. Place the cinnamon stick, allspice, and cloves into the pouch and secure it to the side of the pot.

Heat the pot over high heat, stirring occasionally, until the water comes to a rapid simmer. Then, cover the pot and reduce the heat to medium-low. Simmer for 2-3 hours until the water is amber in color and fragrant.

Straining and Storing

Strain the apples and liquid through a fine mesh sieve over a large bowl to remove as much of the apple pulp as possible. Discard the pulp. Pour the collected cider into large mason jars and seal. Place the jars in the fridge to chill completely and let the flavors develop further.

Serving Suggestions

Before serving, taste the cider and add sugar to achieve the desired sweetness. The apple cider can be enjoyed reheated to a warm temperature, though I prefer my apple cider chilled for the best results.

Tips for Perfect Apple Cider

• Adjusting Sweetness: If the cider is too tart, add more sugar gradually. Taste as you go to avoid over-sweetening.
• Spice Pouch: Secure the spice pouch well to prevent the spices from floating freely in the cider.
• Chilling Time: Letting the cider chill in the fridge overnight helps the flavors to meld together beautifully.
• Reheating: Reheat the cider gently to avoid breaking down the delicate flavors. A slow simmer works best.
• Using Different Apples: Experiment with different apple varieties for unique flavor profiles. Some apples are sweeter, while others add tartness.

So there you have it, Hungry People! With all these apple varieties, you can make the ultimate apple cider that’s sweet, spicy, and full of fall flavor. Whether you’re a fan of chilled cider or prefer it warm, this recipe has got you covered. Grab those apples, get to chopping, and enjoy the process. There’s nothing like the taste of homemade apple cider to welcome the cozy season. Thanks for following along, and happy cider-making!

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