Apple cider is chiefly made from apples. It differs from apple juice in that it isn't filtered to remove particles or sediment. A recipe from Food.com adds additional flavors by using 4 tablespoons each of cinnamon and allspice and 1 cup of sugar in addition to eight to 10 apples.
Prepare the apples for the cider-making process by quartering them. The seeds and peels do not need to be removed. Different apples can impart various levels of sweetness or tartness. In a large pot, add the apples, cover them with water and mix in the sugar. Cinnamon, allspice and other spices should be wrapped in cheesecloth before being added into the water.
Leaving the pot uncovered, boil the water, apples and spices for one hour. Then, turn the heat down, and let the covered pot simmer for two hours. Let the pot cool. Remove the bag of spices, then mash the apples into pulp. Strain the cool liquid into a bowl, wrap the remaining apple pulp in cheesecloth and squeeze the wrapper until no more juice comes out.
The apple cider can be stored for a week in the refrigerator or frozen for later use. It can be reheated in the microwave or on the stove, or served with whipped cream, syrup or other toppings.