Nothing is much better than a warm cup of steaming apple cider. While store-bought may be convenient, homemade apple cider can’t be beat. Not only does it taste more fresh and authentic, but you can specialize it to your tastes – whether that be more or less sweet, or spicier. Though it doesn’t take long, taking the time to prepare your own fresh cider can make for a fun fall afternoon. Not to mention it will make your house smell delicious while it’s brewing! We recommend preparing a big batch, as this recipe can last for up to 5 days in the fridge, or frozen for up to three months.
- 10-12 medium-sized apples (works best with a variety of types), quartered
- 2 oranges, quartered (peel the oranges for a less tart cider)
- 4 fresh cinnamon sticks
- 1 tablespoon whole cloves
- Roughly 16 cups of water (more or less depending on preference)
- ½ cup sweetener of your choice (maple syrup, brown sugar, honey)
- 1 teaspoon allspice
- 1 whole nutmeg
- 1-inch fresh ginger
This recipe can be made on the stovetop in a large pot, or in a crockpot or pressure cooker.
- Add the cut apples, oranges, cinnamon sticks, and cloves and any extra seasonings you are choosing to use to your pot of choice. Completely cover the ingredients with water, with at least one to two inches of room at the top of the pot.
- Heat up the cider over high heat until it begins to simmer. Then, reduce the heat to a medium-low setting, cover and simmer for roughly two hours, or until the apples are soft.
- Using a wooden spoon, mash the apples and oranges against the sides of the pot in order to release more flavor. Cover and simmer for another hour.
- Next, we’ll strain the cider. Using a fine-mesh strainer or a cheesecloth, pour the apple cider mixture through the strainer in order to separate the solids and the liquid. Repeat if necessary and throw out the solids.
- Sweeten! Add in the sweetener of your choice. About ½ cup is recommended, but add less or more to fit your tastes.
- Lastly, serve warm! If serving to guests, add an orange slice or a cinnamon stick to each glass, and have bourbon or brandy on hand if people would like to spike their cider.