Grilled Apple Cider Print this recipe
Cook time: 2 Hours 15 Minutes minutes Prep time: 30 Minutes minutes
- 1/2 cup granulated sugar
- 1/4 cup ground allspice
- 1/4 cup ground cinnamon
- 12 oz. spiced rum (Optional)
- 3/4 cup granulated sugar
- 5 pounds of apples (about 10 medium sized), skinned and sliced
- Using Kingsford charcoal, set up a two-zone fire for indirect cooking by situating the charcoal on one side of the grill and leaving the other side void. While the grill preheats, combine sugar, cinnamon and allspice in a small bowl. Place the apple slices in a separate medium-sized bowl. Season the apples with all of the sugar spice mix, coating evenly. Immediately place the seasoned apple slices over direct heat at 400 degrees Fahrenheit. Grill the apples for 1 minute on each side or until the sugar caramelizes.
- Remove the apples from the grill and place them into a medium-large stock pot. Add 12 cups of water to the pot. Place the pot on the hot side of the grill, sealing with a lid or aluminum foil. Boil for 1 hour or until the liquid reduces by half, then shift the pot to the area of the grill away from the coals. Close the grill lid and simmer over indirect heat for 1 hour 15 minutes at 275 degrees Fahrenheit. Remove the pot from the grill and set it aside to let cool.
- Pour the juice from the pot through a strainer into a small pitcher. Squeeze the remaining pulp through four layers of cheesecloth into the pitcher. Discard the leftover pulp and add rum (optional). Serve hot or chilled; add rum if desired.
- Recipe created by champion pitmaster Chris Lilly on behalf of Kingsford® charcoal.