Heat 1 gallon fresh cider with 1/2 cup brown sugar and 2 cinnamon sticks in a large saucepan.  Tie 1 teaspoon whole cloves (and
or whole allspice and a strip of lemon or orange peel) in a square of cheesecloth or put into a tea ball (so you can remove it easily). Add to cider. When boiling reduce heat and simmer 10 minutes. Remove spices. Ladle cider into mugs with a cinnamon stick added to each.  Makes 16 cups
 

Year-Round Cider: To enjoy cider all year, freeze it in plastic or glass containers, leaving about 2" headroom for expansion.

Use a variety or a mixture of apples.
Peel and core 6 large apples. Cut into chunks. Put into a 3 quart saucepan with 1/2 cup apple cider or juice. Bring to a boil.  Reduce heat, cover and simmer 20 minutes or until tender. Stir in 1/4 cup granulated sugar and, if you wish, ground cinnamon, nutmeg, ginger, cloves or allspice to taste.  Cook 2 minutes longer. Mash in the pot, or cool and puree in a food processor. Cool, then store in clean jars. Refrigerate up to 2 weeks.  Makes 4 cups.

Tip: for applesauce with a rosy hue and cinnamon flavor add a few red-hot cinnamon candies to the simmering apples.
 

Line a 9" pie plate with pie pastry.  Mix 7 cups peeled and sliced tart apples with 3/4 cup granulated sugar and 1 teaspoon ground cinnamon.  Heap in pie plate.  Dot with 1 1/2 Tablespoons butter.  Cover with top crust, then press edges with tines of a fork to seal.  Cut slits for steam to escape.  Bake in a 425 degree oven for 50 minutes or until crust is well browned and apples are tender when pierced through a slit.  Serves 6

Can also replace 1/4 cup of sugar with brown  sugar.

3 quarts of fresh sweet apple cider
8 lbs. of ripe well-flavored apples
2 1/2 cups of brown sugar firmly packed
2 teaspoon of cloves
2 teaspoon of cinnamon
1 teaspoon of allspice
1 tsp. salt

Cook apple cider over a high heat, uncovered for about 30 minutes or until it is reduced to half.  Wash, quarter and core-peeled apples, add to cider and cook over low heat until very tender.  Stir frequently until apples are the consistency of puree.  Stir in the sugar, spices and salt.  Cook over a very low heat stirring continuously until apple butter thickens.  Pour into four sterilized pint jars and seal securely.

2 cups chopped apples
1 teaspoon melted butter
1 egg
1/2 cup milk 
1 cup flour
1 teaspoon baking powder

Mix together drop by spoonfuls in deep fat.  Fry about 5 minutes.