Homemade Spiced Apple Cider from Scratch Recipe
This homemade apple cider recipe captures the true essence of autumn with fresh apples simmered alongside warm spices and a hint of sweetness. Unlike store-bought versions, this cider is made from whole apples, including skins and cores, offering a rich, comforting flavor that fills your kitchen with the aroma of fall. Perfect served warm on chilly evenings or customized with a splash of bourbon for festive occasions, this classic cider is easy to make and endlessly satisfying.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 8 cups (serves 6–8) 1x
- Category: Beverage
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Fruit
- 10–12 medium apples (a mix of sweet and tart varieties like Fuji, Gala, Granny Smith, and Honeycrisp)
- 1 large orange, quartered (optional)
Spices
- 4 cinnamon sticks
- 1 tablespoon whole cloves
- 1 tablespoon whole allspice
- 1 whole nutmeg or 1 teaspoon ground nutmeg
- Optional: star anise, fresh ginger slices
Liquids & Sweeteners
- 8 cups (2 liters) water, or enough to cover the fruit
- ½ cup brown sugar (adjust to taste)
- Optional: maple syrup
Instructions
- Wash and Chop the Apples: Thoroughly wash all apples and then quarter them. There is no need to peel or core the apples as the skins, seeds, and stems will add flavor to the cider.
- Add Ingredients to a Large Pot: Place all the quartered apples and orange pieces into a large stockpot. Add the cinnamon sticks, whole cloves, allspice, nutmeg, and any optional spices such as star anise or ginger slices.
- Cover with Water: Pour in enough water to cover all the fruit, typically about 8 cups, ensuring everything is submerged.
- Simmer: Bring the mixture to a boil over high heat, then reduce the heat to maintain a gentle simmer. Let it cook uncovered for 1.5 to 2 hours, stirring occasionally. Press the fruit with a spoon to help release juices.
- Mash the Fruit: After simmering, use a potato masher to mash the softened fruit to extract extra flavor. Continue simmering for an additional 30 minutes.
- Strain the Cider: Place a fine-mesh sieve or cheesecloth over a large bowl or second pot. Carefully pour the cider through it, separating and discarding the solids to get a smooth liquid.
- Sweeten to Taste: Return the strained cider to the pot, stir in brown sugar and optional maple syrup, adjusting sweetness as desired. Simmer for another 5 to 10 minutes to meld the flavors.
- Serve Hot: Pour the warm cider into mugs. Garnish with a cinnamon stick or orange slice for an inviting presentation.
Notes
- Leave skins and cores on the apples; they contain natural pectin and contribute to the cider’s depth of flavor.
- Use cheesecloth when straining for a smoother, pulp-free cider.
- Do not over-sweeten early on; the sweetness intensifies as the cider reduces during simmering.
- Cider can be made in a slow cooker: cook on low for 6–8 hours or on high for 3–4 hours for convenience.
- Store cooled cider in the refrigerator for up to 7 days or freeze for up to 3 months.
- Reheat gently on the stovetop or in the microwave without boiling to preserve flavors.
- For an adult version, add 1–2 ounces of bourbon, dark rum, or spiced whiskey per serving.
Keywords: apple cider, homemade apple cider, fall drink, spiced cider, warm beverage, autumn recipes, cinnamon apple cider, holiday drink
