Old Fashioned Apple Cider

Name: Apple Cider
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Ingredients: 12 medium-size apples (2 to 3 different varieties, cored and quartered); 2 whole oranges (quartered); 5 to 6 cinnamon sticks; 4 whole star anise; 1 tablespoon whole cloves; 1 tablespoon whole allspice; 1 gallon water; ½ cup light brown sugar (packed); ½ cup granulated sugar

close up overhead shot of glasses of Apple Cider with cinnamon sticks and apples on the side

Spiced warm apple cider is the perfect drink to make when the weather begins to cool.

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Table of Contents

APPLE CIDER INGREDIENTS
HOW TO MAKE THIS APPLE CIDER RECIPE
HOW TO SERVE
STORAGE
MORE RECIPES YOU’LL LOVE
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Your house will smell amazing while this homemade apple cider recipe simmers away on your stovetop. Spiced and warm, sweet and tart, a cup of hot apple cider is one of the best treats of the fall season. This drink is easy and delicious and only takes a few ingredients to make.

close up shot of a glass of Apple Cider with a cinnamon stick

APPLE CIDER INGREDIENTS

Apple Cider raw ingredients that are labeled

You’ll need:

12 medium-size apples (2 to 3 different varieties), cored and quartered
2 whole oranges, quartered
5 to 6 cinnamon sticks
4 whole star anise
1 tablespoon whole cloves
1 tablespoon whole allspice
1 gallon of water
½ cup light brown sugar, packed
½ cup granulated sugar

SUBSTITUTIONS AND ADDITIONS

FRUIT: You can add cored and quartered pears and pitted and quartered peaches for an added flavor twist. You can also substitute or add quartered whole mandarin oranges.

SPICES: You can substitute ground spices for the whole spices, but it will produce a very dark-colored cider. The whole spice really adds the perfect balance of flavor.

APPLES: You can use any variety of fresh apples you like. A blend of both sweet and tart apples is the best way to enjoy all that apple flavor. Try Pink Lady, Honeycrisp, Granny Smith, Braeburn, or Gala apples.

SUGAR: You can adjust the amount of sugar depending on how sweet you’d like your cider and which variety of apples you are using.

If you are using sweeter apples, you may want less added sugar, but if you are using tart apples, you may want more sugar unless you prefer the tart flavor.

HOW TO MAKE THIS APPLE CIDER RECIPE

PRO TIP:

If you don’t have an extra-large stockpot, you can split the ingredients equally across two smaller stock pots or Dutch oven-sized pots. You don’t want your cider spilling over when it is boiling and simmering.

STEP ONE: Thoroughly wash and rinse the apples and oranges before coring and quartering.

Using an extra-large stockpot (I used a 12-quart stockpot), over high heat, add in the cored and quartered apples, oranges, cinnamon sticks, star anise, whole cloves, whole allspice, sugars, and water. Stir to mix.

Apple Cider process shot of ingredients in a stock pot

STEP TWO: Bring the mixture to a low boil, then reduce the temperature to medium-low, and let it simmer for 1 ½ hours. Stir the mixture occasionally.

STEP THREE: After the apples and orange mixture has been cooking for 1 ½ hours, using a potato masher, carefully mash the apples and oranges to help release more of their juices. Continue to simmer for another 30 minutes.

Apple Cider process shot of ingredients in a stockpot with a masher

STEP FOUR: Remove the stockpot from the heat. Carefully ladle the cider through a fine mesh strainer to remove large pieces of apple skin, orange rind, and whole spices.

Apple Cider process shot of ingredients being drained from the stockpot

STEP FIVE: Once the cider has been filtered, you can return the cider to the stovetop to keep warm before you are ready to serve.

Apple Cider process shot of cider in a stockpot

HOW TO SERVE

Enjoy this classic fall drink to warm you up after a walk on a chilly fall afternoon. It will make you feel nice and cozy.

Simmer a slow cooker or pot of apple cider on the stove during a Thanksgiving or fall party, not only will the aromas make your house smell incredible, but it will also make for a lovely drink for your guests to sip.

Apple season brings bushels of apples that are perfect for delicious treats. Serve this apple cider with a batch of apple fritter rings or apple pie bites as a treat.

Our apple pie is the ideal way to use all of those apples. These Hasselback apples are a work of art that is beyond simple to make.

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STORAGE

IN THE FRIDGE: Store any leftovers of this sweet cider in the refrigerator for up to 7 days. You can reheat the cider on the stovetop or in the microwave.

When the apple orchard is overflowing with apples, it’s time to go apple picking and make a batch of this delicious homemade apple cider recipe. The quintessential fall drink, this will keep you warm all winter long.

FREQUENTLY ASKED QUESTIONS

Can I make apple cider in the slow cooker?

You can make this in the slow cooker, simmering on low until you are able to mash the apples and strain the solids from the liquid.

Can I preserve apple cider in jars?

You can preserve this spiced apple cider in canning jars as long as you ensure that you follow the proper sterilization and canning processes.

What are the best apples to use in apple cider?

You can use any kind of apples you’d like. A mix is great because it allows the sweet and tart of different varieties to blend together, giving you a tasty cider.

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Apple Cider

5 from 1 vote

Spiced warm apple cider is the perfect drink to make when the weather begins to cool.

Prep Time 15 minutes

Cook Time 2 hours

Total Time 2 hours 15 minutes

Servings

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Ingredients

12 medium-size apples 2 to 3 different varieties, cored and quartered
2 whole oranges quartered
5 to 6 cinnamon sticks
4 whole star anise
1 tablespoon whole cloves
1 tablespoon whole allspice
1 gallon water
½ cup light brown sugar packed
½ cup granulated sugar

Instructions

Using an extra-large stockpot (I used a 12-quart stockpot), over high heat, add in the cored and quartered apples, oranges, cinnamon sticks, star anise, whole cloves, whole allspice, sugars, and water. Stir to mix.
Bring the mixture to a low boil, then reduce the temperature to medium-low, and let it simmer for 1 ½ hours. Stir the mixture occasionally.
After the apples and orange mixture has been cooking for 1 ½ hours, using a potato masher, carefully mash the apples and oranges to help release more of their juices. Continue to simmer for another 30 minutes.
Remove the stockpot from the heat. Carefully ladle the cider through a fine-mesh sieve to remove large pieces of apple skin, orange rind, and whole spices.
Once the cider has been filtered, you can return the cider to the stovetop to keep warm before you are ready to serve.

Notes

PRO TIP: Adding a little citrus balances out the apple flavor and pairs wonderfully with the spices.

PRO TIP: If you don’t have an extra-large stockpot, you can split the ingredients equally across two smaller stock pots or Dutch oven-sized pots. You don’t want your cider spilling over when it is boiling and simmering.

PRO TIP: Always remember to thoroughly wash and rinse the apples and oranges before coring and quartering.

Nutrition

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