Apple Cider

Make homemade Apple Cider from scratch with fresh apples, oranges, cinnamon, and cloves. Simmer everything together on the stove for a cozy fall drink that makes the whole house smell amazing.

 

Meggan’s Notes

There’s something particularly satisfying about making apple cider from actual apples. You quarter the fruit, add it to a big pot with oranges and whole spices, and let the stove do most of the work.

After a couple of hours, the apples are soft enough to mash right in the pot. Give everything another hour to simmer, then strain out the fruit and spices. What’s left is warm, fragrant homemade cider that tastes like apples, cinnamon, and fall.

I usually make this when I want a big batch for a gathering, but I also love having the leftovers in the refrigerator. Warm up a mug whenever you want one, with a cinnamon stick or orange slice if you’re feeling festive.

Why This Recipe Works

• Whole fruit: Apples and oranges simmer right in the pot, so there’s no peeling, coring, juicing, or other elaborate fruit preparation before you begin.
• Long simmer: Three hours gives the fruit plenty of time to soften and release its flavor. Mashing it after the first two hours helps extract even more juice before straining.
• Simple spices: Cinnamon and cloves give the cider its classic warm flavor without turning the ingredient list into a spice cabinet inventory.
• Easy to adjust: The finished cider can be sweetened to taste and served plain or dressed up with orange slices and cinnamon sticks.

Apple Cider Ingredients

• Apples: Sweet Gala apples are my go-to, but you can use one variety or a combination. Fuji, Golden Delicious, Red Delicious, and Cortland are sweeter choices; Braeburn, McIntosh, Jonathan, and Pink Lady add more tartness.
• Oranges: Two quartered oranges add citrus flavor that balances the sweetness of the apples. There’s no need to peel them first.
• Sugar: Start with ½ cup granulated sugar, then add more to taste if needed. The amount you need will depend partly on the apples you choose.
• Cinnamon and cloves: Whole spices slowly flavor the cider and are easy to strain out at the end.

How to Make Apple Cider

1. In a large stockpot, combine the apples, oranges, cinnamon sticks, cloves, and sugar. Add enough water to cover the fruit, leaving 1 to 1 ½ inches of space at the top of the pot.

2. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the apples are completely soft, about 2 hours.

3. Using a potato masher or large spoon, carefully mash the apples and oranges against the sides of the pot to release their juices. Continue to simmer for 1 hour.

4. Strain the cider through a fine-mesh strainer or cheesecloth into a large bowl, pressing on the fruit to extract as much liquid as possible. Discard the solids.

5. Return the cider to the pot and keep warm over low heat until ready to serve. Garnish with orange slices and cinnamon sticks, if desired.

Apple Cider Tips and Variations

• Yield: This recipe makes about 12 cups of apple cider.
• Make ahead: Make the cider up to 4 days in advance and refrigerate it in an airtight container. Reheat gently on the stove before serving.
• Sweetness: Taste the cider after straining and add more sugar if you prefer it sweeter.
• Serving ideas: Serve warm with thin apple slices, orange slices, cranberries, or cinnamon sticks.
• Spike it: Adults can add brandy, whiskey, or dark rum to individual mugs. For a different spiced version, try Mulled Cider.

How to Store Apple Cider

• Refrigerator: Cool leftover apple cider and refrigerate in an airtight container for up to 5 days. Reheat gently on the stove or in the microwave.
• Freezer: Cool completely and freeze in an airtight freezer-safe container for up to 3 months, leaving room for expansion. Thaw overnight in the refrigerator before reheating.

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