Apple 3-in-1: Juice + Cider, Applesauce, & Baked Apples
Apple Juice:
  • 4 lbs apples (I used half Fuji, half Honeycrisp)
  • 3x layer cheesecloth
  • fine mesh sieve/strainer
  • large air tight glass jar
  • juicer (or blender/food processor + fine mesh sieve)
Apple Cider:
  • fresh-pressed apple juice OR 10 apples, roughly chopped & covered with water
  • 2-4 sticks cinnamon
  • Optional Additions: honey, 1 orange, ¼ in slice fresh ginger, pinch allspice/cloves/nutmeg
  • 4 lbs apples of choice, peeled, cored, & sliced (I used Gala, Honeycrisp, & Envy)
  • ½ cup water OR cider
  • juice of ½ lemon
  • 1 stick cinnamon
  • fresh nutmeg - grated or whole
  • pinch allspice
  • tiny pinch salt
  • Optional Addition: 1 to 4 tbsp coconut sugar, honey, OR maple syrup, depending on tartness of apples (I used 1 T coco sugar)
Baked Apples:
  • 2 equal size apples of choice, cored, scored, & scooped
  • 2 tsp butter, ghee, OR coconut oil, divided in half
  • ½ cup walnuts/pecans, chopped
  • ¼ cup raisins, chopped
  • ½ tsp cinnamon
  • ⅛ tsp sea salt
  • Optional Swaps/Additions: shredded coconut, heavy cream, full fat coconut milk, dried cranberries, dried figs, dried cherries/berries, dates, almonds, hazelnuts, macadamias
Apple Juice:
  1. Thoroughly rinse & chop apples.
  2. Run apple chunks through juicer and, using a funnel, pour juice through 3-4 layers cheesecloth into an airtight glass jar. (You could use a blender/food processor - it just takes more work to squeeze & strain the apple puree into juice through a cheesecloth)
  3. Use a spoon to move pulp around so the cheesecloth doesn't get clogged and store juice, refrigerated, up to 1 week.
Apple Cider:
  1. Place ingredients into a pot and simmer covered over med low heat for 2 hours or until fragrant. Alternatively, cover 10 chopped apples in a crockpot with water and simmer on low for 24 hrs or high for 12 hrs.
  1. Saute all ingredients over med heat in a covered dutch oven for 30 mins, stirring occasionally.
  2. Puree in food processor in batches for classic, smooth applesauce. For a more chunky, "rustic" applesauce, puree by hand with a potato masher.
Baked Apples:
  1. Preheat oven to 350.
  2. Core apples, making sure not to cut through the bottom of the apple. Score the skin of the apple, making 4 vertical slits in the apple's skin for ventilation.
  3. Scoop out some apple flesh and fill with chopped fruit & nut mixture of choice. Top each apple with 1 tsp butter/ghee and another sprinkle of cinnamon.

  4. Place in a baking dish and fill dish with water/cider. Bake at 350 for 1 hour.
Recipe by Merit + Fork at