Warm, fragrant, and filled with classic fall spices, homemade apple cider is the perfect drink for crisp autumn days. Fresh apples are slowly simmered with oranges, cinnamon, cloves, and other warm spices before being mashed and strained into a naturally sweet, flavorful cider.
Serve it warm straight from the pot, chill it for a refreshing fall drink, or use it as the base for seasonal punches and other autumn recipes.
Easy Homemade Apple Cider
Making apple cider from scratch is surprisingly simple. Using a combination of sweet and tart apples creates a more balanced flavor, while whole spices slowly infuse the cider as the fruit cooks.
Ingredients
- 10–12 medium apples
- 1 orange, quartered
- 4 cinnamon sticks
- 1 tsp whole cloves
- 1 tsp whole allspice
- ½ tsp whole nutmeg or ¼ tsp ground nutmeg
- 1 small piece fresh ginger, sliced, optional
- 10–12 cups water, or enough to cover the fruit
- ¼–½ cup brown sugar or maple syrup, to taste
- Additional cinnamon sticks, for serving
Instructions
1. Prepare the Apples
Wash the apples thoroughly and cut them into quarters.
There's no need to peel the apples. Remove damaged areas and discard the stems. For a cleaner finished cider, you can also remove the cores and seeds before cooking.
For the best flavor, use a combination of sweet and tart apples such as Honeycrisp, Gala, Fuji, McIntosh, and Granny Smith.
2. Add Everything to the Pot
Place the apples and orange in a large stock pot.
Add the cinnamon sticks, cloves, allspice, nutmeg, and optional fresh ginger.
Pour in enough water to completely cover the fruit.
3. Simmer
Bring the mixture to a gentle boil, then reduce the heat to low.
Cover and simmer for approximately 2 hours, allowing the apples to become extremely soft and the spices to infuse the liquid.
4. Mash the Fruit
Once the apples are very soft, use a potato masher or wooden spoon to carefully mash the fruit directly in the pot.
Continue simmering uncovered for another 30–60 minutes to develop a stronger apple flavor.
5. Strain the Cider
Carefully pour the mixture through a fine-mesh strainer into a clean pot or large heatproof container.
Press gently on the fruit to extract additional liquid. For a clearer cider, strain it a second time through cheesecloth.
6. Sweeten to Taste
While the cider is still warm, stir in brown sugar or maple syrup.
Start with a small amount and gradually add more until the cider reaches your preferred sweetness.
7. Serve
Serve the apple cider warm with a cinnamon stick or fresh apple slices.
For cold apple cider, allow it to cool completely before transferring it to the refrigerator.
Why This Recipe Works
Using several apple varieties creates a more complex flavor by combining different levels of sweetness, acidity, and apple aroma. Slowly simmering the fruit breaks it down and extracts its natural juices while giving the cinnamon, cloves, allspice, and nutmeg plenty of time to infuse the liquid.
Mashing the softened apples before the final simmer extracts additional flavor, while straining removes the fruit solids and whole spices for a smoother finished cider.
Tips for the Best Homemade Apple Cider
- Use a combination of apples rather than relying on a single variety.
- Leave the apples unpeeled for easier preparation and additional apple flavor.
- Use whole spices when possible for a cleaner cider that's easier to strain.
- Don't add all the sweetener immediately since the sweetness of the apples will vary.
- Simmer longer for a stronger flavor if your cider tastes too mild.
- Strain twice if you prefer a smoother, clearer cider.
- Serve warm or cold depending on the occasion.
- Store leftover cider refrigerated in a covered container and enjoy within several days.
Explore our selection of high-quality stock pots to slowly simmer fresh apples and aromatic spices into rich, flavorful homemade apple cider for the perfect fall drink.
