Homemade Apple Cider Is Easier Than You Think!

Apple Cider

Whoever said I love you a bushel and a peck must have been specifically thinking of homemade Apple Cider. Fresh apples, water, spices, and a touch of sweetener are all you need to make the best-ever version of this fall classic right on your stovetop.

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Absolutely 100% Worth It. If you’re wondering if apple cider is worth it to make from scratch, the answer is YES. Not only is apple cider easy to make at home (truly!), but its fresh, pure taste is one to savor. (Needless to say, your house will also smell AMAZING.)
Just Sweet Enough. This homemade cider exceeded my expectation, both in the intensity of its apple flavor, and the fact that it was not overly sweet. Store-bought apple cider is usually full of added sugars. Making cider yourself means you control the sweetness. You can use a natural sweetener (like pure maple syrup) and only add as much as you need.
Superior Apple Flavor. The heat processing store-bought apple cider goes through can suppress the natural flavor of the apples. When you make homemade apple cider, you don’t lose a speck of its appley-ness.

How to Make Apple Cider

The Ingredients

Apple. The star of the show! Thanks to their juiciness and sweetness, apples provide both liquid and flavor for the cider. Feel free to use a variety of apples you enjoy. The sweeter the apples, the less sweetener you will need to add later.
Oranges. Oranges add a sweet, citrus flavor that acts as a perfect complement to the apples and spices.
Cinnamon Sticks. Imparts delicious, warm, and cozy flavor.
Cloves. Lightly sweet and warm, cloves are the perfect pairing with cinnamon.
Optional Spices. For an extra layer of spice, you can add some nutmeg, star anise, allspice berries, and/or whole black peppercorns to your cider.
Maple Syrup. Naturally sweetens the cider with a rich, caramel-like flavor. Add as much or as little as you like. You can swap the maple syrup for packed brown sugar if you prefer.
Vanilla. Elevates all the flavors and wraps them in a big cozy hug.

The Directions

Assemble. Add the apples to a pot. Cut both oranges, then peel one of them. Place the oranges and spices in the pot. Pour in the water.

Cooked apples, oranges, and spices in a pot

Simmer. Bring the mixture to a rapid simmer, then reduce the heat to low. Let simmer for 2 hours.

Mash. Remove the unpeeled orange slices. Mash the remaining ingredients. Simmer for 1 hour more.
Finish. Strain the hot cider. Return the cider to the clean pot, then stir in the syrup (or sugar) and vanilla. ENJOY!

Meal Prep Tip

To easily use your leftover cider in the future, freeze it in large ice cube trays. You can use the frozen cubes for smoothies or slushies. Or, you can thaw the cubes first and enjoy them as is, mixed into a cocktail (hello, Hot Buttered Bourbon), or in recipes like Apple Cider Caramel Sauce or Apple Cider Chicken.

Recipe Tips and Tricks

Wash the Apples Well. When you make apple cider, you’re cooking down and concentrating all that apple goodness—and everything else that comes with the apples. Be sure to wash them really well to remove any pesticides and residue.
Serve It Warm or Cold. Early in the fall when it’s still warm, I love serving this homemade apple cider cold from the refrigerator with a splash of ginger ale. It’s spot-on for the season but still refreshing (as is this Apple Cider Cocktail). Later this season, I love sipping hot mugs of it…both with and without a warming splash of bourbon or rum.
Make It Boozy. Speaking of bourbon and rum! The below recipe is for a non-alcoholic apple cider. If you’d like to make an apple cider drink with alcohol, simply stir in two tablespoons of your base liquor of choice (whiskey, rum, bourbon, and brandy will all pair well). Or, use it to top off a glass of bubbly for an Apple Cider Mimosa (the perfect drink for Thanksgiving and Christmas).

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Apple Cider

The best easy apple cider from scratch! Fresh apples simmered with warm spices a touch of orange, and maple syrup or brown sugar to taste.

Course Drinks

Cuisine American

Prep Time 10

Cook Time 3

Total Time 3 15

Servings cups

Calories 134kcal

Author Erin Clarke / Well Plated

Ingredients

10 to 12 medium apples cut into quarters (no need to peel or core), use a mix of varieties — Fuji, Gala, Honeycrisp, Granny Smith, McIntosh, Jonathan, etc.
2 large oranges
4 to 5 cinnamon sticks 2- to 3-inches each
1 tablespoon whole cloves or 1 teaspoon ground cloves
Optional spices: 1 whole nutmeg, 1 star anise, 1 teaspoon allspice berries, and/or 4 whole black peppercorns
1 gallon (16 cups) water filtered if possible
½ cup pure maple syrup or packed dark brown sugar, plus additional to taste
1 teaspoon pure vanilla extract
Apple slices and cinnamon sticks for serving
Bourbon or rum optional for serving; use 2 tablespoons per drink

Instructions

In a very large stockpot, place the apples. Quarter the oranges, then remove the peels from one orange (leave the peels on the second orange). Add to the pot with the cinnamon sticks, cloves, and any optional spices. Cover with the water—you'll need at least 1 1/2 inches of open space at the top of the pot for the cider to simmer; add less of the water if your pot isn't quite large enough to hold it all and maintain that space.
Bring the water to a rapid simmer over high heat. Reduce the heat to low, cover, and let simmer for 2 hours, until the apples and oranges are completely soft.
Remove the orange sections with the peels still on (leave the second, peeled orange in). With a potato masher, mash the fruit against the bottom of the pot to break it down and release more flavor (if you don't have a masher, use a wooden spoon and press the fruit on the side of the pot). Continue simmering, uncovered, for 1 hour more. Your kitchen will smell amazing.
Strain the cider through a fine mesh strainer or a cheesecloth. Press the solids into the sieve to squeeze out as much liquid as possible. (I find it easiest to place a strainer on top of a large bowl, then ladle the cider into the strainer and press the solids in batches). Discard the solids.
If desired, return the strained cider to the pot (remove any remaining solids from the pot first). Add the maple syrup or brown sugar and the vanilla, stirring to combine and heating the cider gently if desired. Taste and adjust the sweetness as desired, adding 1 tablespoon of sweetener at a time (the amount you need will vary based on personal taste and the tartness of the apples). Enjoy warm or chilled (with or without bourbon), garnished with apple slices and cinnamon sticks.

Video

Notes

FOR SLOW COOKER APPLE CIDER: Add the apples, oranges, spices, and water as directed to a slow cooker. Cook on LOW for for 6 to 8 hours or on HIGH for 3 to 4 hours. Roughly an hour before the cider is done, remove the unpeeled oranges and mash the remaining fruit in the slow cooker. Strain the cider into a clean pitcher or bowl, then stir in the syrup and vanilla.
FOR INSTANT POT APPLE CIDER: Add the apples, oranges, spices, and water (make sure it’s enough to cover the ingredients) to an Instant Pot and stir. Cover and cook on HIGH for 15 minutes, then let the pressure release naturally. Remove the unpeeled oranges, and mash the remaining fruit. Strain the cider into a clean pitcher or bowl. Stir in the syrup and vanilla.
TO STORE: Refrigerate cider in an airtight storage container (a glass carafe or jar works well) or covered pitcher for up to 1 week.
TO REHEAT: Very gently rewarm the cider in a pot on the stovetop over low heat or in the microwave.
TO FREEZE: Freeze leftovers in an airtight freezer-safe bottle or jar for up to 3 months. Place the frozen cider container in a bowl (to catch any runoff), then let it thaw overnight in the refrigerator before serving.
TO MAKE AHEAD: For ease, freeze your cider in large ice cube trays. You can use the frozen cubes for smoothies or slushies. Or, you can let the cubes thaw and enjoy them as is, mixed into a cocktail (hello, Hot Buttered Bourbon), or in recipes like Apple Cider Caramel Sauce or Apple Cider Chicken.

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