Homemade Apple Cider Recipe

This homemade apple cider recipe turns 10 to 12 whole apples, an orange, cinnamon sticks, cloves, allspice, nutmeg, and brown sugar into a cloudy, spiced hot cider. Everything simmers in a big pot of water for about 2 hours, gets mashed, simmers again, and is strained, for 10 to 12 warm servings.

The step that makes it taste like real cider instead of spiced water is mashing the soft apples halfway through. It breaks them open so the second simmer can pull all their juice and flavor into the pot. You do not peel or core anything, which keeps the work to about 15 minutes.

Before You Start

• Makes: 10 to 12 servings from one large stockpot
• Time: 15 minutes prep, about 2½ hours of simmering
• Apples: 10 to 12, a mix of sweet and tart, quartered with skins and cores
• Spices: 3 cinnamon sticks, 1 tablespoon each whole cloves and whole allspice, 1 teaspoon nutmeg
• Liquid and sugar: 12 cups water, ½ cup brown sugar to start
• Keeps: 5 days in the fridge, or freeze for longer

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Picking and Prepping the Apples

A mix of apples gives the most rounded cider. Gala and Fuji bring sweetness, and Granny Smith adds the tart edge that keeps it from tasting flat. Wash them well, then cut them into quarters. Leave the skins and cores in. The skins add color and the cores carry a lot of flavor, and it all gets strained out later.

The orange is optional, but I usually add it. Quartered, peel and all, it gives the cider a brighter smell as it steams.

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Simmer, Mash, Simmer Again

Put the apples, orange, cinnamon sticks, cloves, allspice, nutmeg, and brown sugar in a large stockpot and pour in the 12 cups of water so everything is covered. Bring it to a rolling boil over high heat, then turn it down and simmer uncovered for 1½ to 2 hours, until the apples are completely soft.

Now mash the fruit right in the pot with a potato masher or the back of a big spoon. Do not be gentle. Then let it simmer uncovered for another 30 to 45 minutes. This second simmer is where the cider turns from light and fruity to deep and full-bodied.

Pour everything through a fine mesh strainer or a cheesecloth-lined sieve into a clean pot or bowl, pressing gently on the solids to get the last of the liquid out. The cider will look a little cloudy. That is the sign of cider made from whole fruit, not a fault.

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Sweetening and Serving Hot Apple Cider

Taste the strained cider before you add anything else. Apples vary a lot, so some batches are perfect with the ½ cup of brown sugar and some want a little more, or a splash of maple syrup or honey instead. Slices of fresh ginger or a star anise pod are both lovely here.

Serve it hot in mugs with an apple slice, an orange wedge, or a cinnamon stick. For a party, pour the finished cider into a slow cooker on the warm setting so guests can help themselves all evening.

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Can You Make Apple Cider From Apple Juice?

Yes, and it is the fastest route when you need a warm drink tonight. Use apple juice in place of the apples and water, keep the cinnamon, cloves, allspice, and nutmeg, and leave out most or all of the brown sugar, because juice is already sweet. It only needs to simmer until the spices have steeped and the kitchen smells like fall. Store-bought apple cider works the same way and tastes a little fuller than juice.

I have made it both ways. The juice version is clear, sweet, and comforting. The whole apple version is cloudy, fuller, and clearly homemade, and that is the one I make for gatherings.

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Common Cider Problems

• Tastes weak or watery: the apples were not mashed, or the second simmer was too short. Mash well and give it the full 30 to 45 minutes.
• Too sweet: sweet apples need less sugar. Add half the brown sugar first, then adjust after straining.
• Bitter or harsh: it simmered too long at a hard boil. Keep it at a gentle simmer after the first boil.
• Bits in the mug: strain again through cheesecloth for a clearer cider.

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Storing, Freezing, and Grown-Up Versions

Let leftovers cool, then pour them into jars or bottles and keep them in the fridge for up to 5 days. For longer storage, freeze it. Reheat gently on the stove or in a slow cooker before serving.

For an adult version, add a splash of bourbon to each mug just before serving. The same cider is the base for my apple cider sangria, an apple cider margarita, and a maple bourbon apple cider cocktail.

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Baking With Your Cider

Homemade cider is not only for drinking. Boil it down and it flavors the cakes and buttercream in my apple cider whoopie pies. Serve a mug next to cinnamon apples, apple fritters with caramel drizzle, or a slice of apple pie, or with apple cider donut ice cream sandwiches for a fun fall party. For a festive pitcher on the holiday table, my homemade cranberry juice uses the same simmer and strain method.

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Readers Often Wonder

Is this apple cider alcoholic?

No. This is fresh, non-alcoholic spiced cider. It is simmered, not fermented.

What apples make the best apple cider?

A mix of sweet and tart apples, such as Gala, Fuji, and Granny Smith, gives the most balanced flavor.

Do I need to peel or core the apples?

No. Quarter them whole. The peels and cores add flavor and color, and everything is strained out.

How long does homemade apple cider last?

Up to 5 days in a sealed jar in the fridge. Freeze it for longer storage.

Can I keep it warm for a party?

Yes. Pour the strained cider into a slow cooker on the warm setting and add a few cinnamon sticks and apple slices on top.

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Save It for Cider Season

Pin this homemade apple cider to your fall drinks board so it is ready for the first chilly evening. If you add ginger, star anise, or a splash of bourbon, tell me in the comments.