The BEST Apple Cider

Homemade Apple Cider has it all–tangy Granny Smiths, sweet Galas, snappy Honeycrisps, and a perfect mix of orange, cinnamon, nutmeg, vanilla, and brown sugar to spice things up. You’re going to love this warm beverage!

Our Favorite Apple Cider

Not to be confused with cold-pressed apple cider; this is a warm, homemade version meant to take the place of those instant packet ciders.

Homemade is always better, don’t you think?!

It’s the perfect addition to any get-together, sure to impress your guests with its amazing flavor! Not to mention, your home will smell absolutely incredible.

Not only is it delicious, but it’s also a clever use for any extra fruit you have lying around, and it’s a breeze to make on the stovetop. Plus, no need to peel the apples – they go right into the pot!

Apple Cider Ingredients

1. Medium apples, assorted varieties: Use a mix like Granny Smith for tartness, Gala or Fuji for sweetness, and Honeycrisp for a balance of sweet and acidic. No need to peel the apples!
2. Large orange: Peel completely to avoid bitterness from the pith.
3. Water: Filtered water can provide a cleaner taste, but tap water is fine if it’s of good quality.
4. Ground cinnamon: Add to desired preference.
5. Ground nutmeg: A little goes a long way!
6. Salt: Enhances the overall flavor of the cider and balances sweetness.
7. Brown sugar: Light brown sugar adds a subtle molasses flavor.
8. Fresh lemon juice: Adds a bright, tart flavor. Fresh is best!
9. Vanilla extract: Vanilla adds a rich sweetness.

How To Make Apple Cider

• Wash and quarter 10 medium apples; peel 1 large orange.
• In a large pot, combine apples and oranges with 10 cups of water.
• Stir in spices.
• Bring to a boil, then simmer covered on low for 2 hours.
• Uncover, mash the fruit, and simmer for another hour. Your home will smell amazing!
• Strain through a sieve, pressing to extract juice; discard solids.
• Return juice to pot; add remaining cinnamon, sugar, vanilla, and lemon juice.
• Warm until sugar dissolves; adjust sweetness.
• Serve the cider warm and enjoy!

Recipe Tips

• Use a mix of apple varieties for depth of flavor.
• Sweeten to taste, adding sugar incrementally.
• Simmer slowly to deepen the flavors.
• Mash the apples thoroughly to extract maximum juice.
• Strain with a fine-mesh sieve for a smooth cider.

Serving Apple Cider for a Crowd

Ideal for parties or holiday gatherings, you can easily scale this cider up. Just double or triple the batch and keep it toasty in a large slow cooker on the ‘WARM‘ setting. Have a ladle and cups handy for serving.

Or, if you prefer, chill it and serve in a punch bowl with a ladle!

Use Leftover Apples In These Recipes:

• Apple Cobbler
• Apple Crumble
• Crockpot Apple Butter
• Apple Smoothie
• Caramel Apple Bar

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5 from 1 vote

Apple Cider

By Chelsea Lords

Homemade Apple Cider is a perfect mix of tangy Granny Smiths, sweet Galas, and Honeycrisps, spiced with orange, cinnamon, nutmeg, vanilla, and brown sugar. You’ll love this warm, fall drink!

Prep Time: 20 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 20 minutes minutes

Servings: 10 cups (see note 1)

Equipment

• Large stockpot

Ingredients 

USMetric

 

1x2x3x

• ▢ 10 medium apples unpeeled but cored (4 Granny smith, 3 Gala or Fuji, 3 Honeycrisp)
• ▢ 1 large orange peeled
• ▢ 10 cups water filtered preferred
• ▢ 1/4 teaspoon nutmeg
• ▢ 1/8 teaspoon salt
• ▢ 3 teaspoons cinnamon divided
• ▢ 1/2 light brown sugar up to 1 full cup, gently packed
• ▢ 2 tablespoons lemon juice
• ▢ 1 tablespoon vanilla extract

Instructions 

• Wash apples thoroughly and cut apples off the core; discard all cores. There’s no need to peel the apples. Peel the orange carefully, making sure to remove all the white pith, as it can impart a bitter flavor.
• In a very large stockpot, combine the prepared apples and orange. Add 10 cups of water. Stir in nutmeg, salt, and 2 teaspoons of the cinnamon. Place pot over high heat and bring mixture to a boil. Once boiling, reduce heat to low and cover with a lid. Allow mixture to simmer gently for 2 hours.
• After 2 hours, remove lid. Using a potato masher or a wooden spoon, mash the fruit by pressing it against the sides of the pot. Continue simmering the mashed fruit mixture for an additional hour, uncovered.
• Turn off heat. Place a fine mesh sieve over a large bowl. Carefully ladle the fruit mixture into the sieve. Press the solids to extract as much liquid as possible. Discard the solids.
• Pour the strained liquid back into the pot. Stir in remaining 1 teaspoon cinnamon, the brown sugar (start with 1/2 cup and add more to reach your desired sweetness, up to 1 cup—I like it best at 3/4 cup), vanilla extract, and lemon juice. Heat mixture over medium heat just until warm to ensure sugar is fully dissolved and flavors are well combined.
• Taste the cider and adjust the sweetness and spices if necessary. Serve the cider warm for a cozy beverage. Store any leftovers in the refrigerator and reheat before serving.

Recipe Notes

Note 1: This cider is ideal for parties or holiday gatherings—you can easily scale it up! Just double or triple the batch and keep it toasty in a large slow cooker on the “WARM” setting. Have some cups handy for serving.

Storage:

• Refrigerate: Keep cider in an airtight container in the fridge for up to a week.
• Reheat: Warm it up on the stovetop on low heat or in the microwave.
• Freeze: Pour into ice cube trays and freeze for up to 3 months. Thaw in the fridge or use straight from the freezer in smoothies or beverages.

Nutrition

Serving: 1serving | Calories: 110kcal | Carbohydrates: 28g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 43mg | Potassium: 236mg | Fiber: 5g | Sugar: 21g | Vitamin A: 142IU | Vitamin C: 19mg | Calcium: 32mg | Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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