Homemade Apple Cider Recipe
The first thing that I do after we go apple picking is make homemade apple cider. Nothing beats this cozy and warm beverage made with cinnamon, nutmeg, star anise, cloves and ginger. I also add oranges for a refreshing citrusy taste that reminds me of the holidays. My house smells fantastic and comforting from all the Autumn aromas.
This super easy and aromatic fall recipe takes minutes to prepare and after that its simmered on the stove. To fully experience the autumn flavors with it, I recommend pairing it with homemade apple pie or slow cooker stuffed baked apples.
Table of contents
This easy homemade drink is the perfect way to embrace the fall flavors, I usually make a big batch to have it on hand for comforting fall evenings with the family. I also enjoy serving it for big family gahterings, it never fails to impress everyone. Infused with delicious spices and sweetened with maple syrup, the cider has a smooth texture and the right balance of sweet and tart. The recipe is easyly customized, so you can adjust it to your own liking by adding or ommitting ingredients.
Why you will love this recipe
- Anyone can make it: No need for any special equipment or knowledge. It’s incredibly easy – all you need is some fruit, a pot, and spices.
- The house will smell amazing: Instead of air fresheners or aromatic oils, making this will fill your home with a fantastic scent of fall for several days.
- It can be made in three ways: in a stock pot on the stove, in a slow cooker, or in the Instant Pot.
- It can also be frozen: I like to make extras and freeze them for other times of the year when I crave delicious apple flavor.
What you will need
- Fruit: I use a dozen organic apples of different varieties. I like Granny Smith, Pink Lady, Gala, and Fuji apples. I also add two oranges, cut into quarters, for their tangy flavor and the pulp to give it body and texture. As it boils, the oils from the oranges infuse into the cider with a warm (but tart) taste.
- Spices: The cinnamon sticks release cinnamon oil slowly into the cider when heated to give the drink a rich aroma and flavor. Whole cloves infuse a bit of spicy and earthy taste that complements the sweetness of the apples. I also use whole nutmeg instead of ground for a slow release of nutty flavor. Star anise adds a distinct taste similar to licorice, giving the cider a complex flavor profile. Fresh ginger gives it a hint of spiciness and a warm depth.
- Other flavors: The vanilla beans create a softer, sweeter taste and aroma that complements the cinnamon and apple, while the maple syrup adds a natural sweetness.
How to make
Prep: First, I slice and prep all the ingredients.
Simmer: I place all the ingredients in a large pot, cover it with water up to two inches from the top, and bring to a boil over high heat. Once it comes to a simmer, I reduce it to medium-low and cover it to simmer for two hours, or until the fruit is very soft.
Mash and simmer again: Next, I mash the fruit with a potato masher and let it simmer, covered, for another hour.
Strain the solids: Afterward, I strain the cider through a fine mesh strainer and discard the solids.
Season and serve: While it is still hot, I add syrup to taste and then serve it warm with cinnamon sticks and orange slices.
Expert tip
The best apples for apple cider
I like to use a mixture of different types of apples for my apple cider, so it has a full-bodied taste of sweet and tangy flavors. My favorites are Granny Smith and Pink Lady for their tartness and tanginess. Braeburn is also suitable for a blend of sweet and tart. For sweet apples, I think Fuji and Gala are two of the sweetest, so my four favorites to use in this recipe are Granny Smith, Pink Lady, Fuji, and Gala. Other sweet apples are Red Delicious, McIntosh, Honeycrisp, and Golden Delicious.
More tips to consider:
- I do not peel my apples first because they give the beverage a bolder and more vibrant apple flavor. However, peeling is fine if you’re worried about the peels getting in the final product.
- However, I do recommend coring them and cutting them into quarters to prevent any issues with the seeds.
- Remember to strain the cider with a fine mesh sieve or cheesecloth to keep all the peels, seeds, and other debris from getting into the drink.
- Do not over-mash the apples. It breaks them down too much and lowers the amount of juice that comes out. Instead, it is more of a thick, gluey substance.
- Make sure the apples are fresh and ripe for the best flavor.
Recipe variations and add-ins:
- Toasted spices: For a warmer, more intense flavor, sometimes I toast my spices. Just place them in a skillet and let them heat on medium-high, stirring frequently until they are fragrant and start to darken.
- Caramel apple cider: Add some of my rich and creamy caramel sauce to make caramel apple cider.
- Chocolate lovers: Of course, chocolate lovers like me really like it with some chocolate chips added to the mixture. White chocolate is also a good choice.
- Spicy apple cider: Adding just a pinch of red pepper flakes to a batch of this cider gives it a mild kick of spice, or try a teaspoon for a bigger kick.
- More fruit: There are so many fruits to play with in this drink. I like to add cherries, cranberries, pears, raspberries, blueberries, and strawberries.
Serving suggestions:
I like to serve my apple cider with my Instant Pot apple cider pork chops. This is a dinner that makes the meat so tender and delicious that it falls off the bone. It also comes with creamy mashed potatoes and carrots, eliminating the need for any side dishes. For dessert, I can serve this apple tart that is always a showstopper. Luscious, sweet, and tangy, it tastes perfect with the apple cider.
If I want to serve it for brunch, I have the perfect donut recipe. These baked apple cider donuts are not only healthier than fried donuts but also even more delicious, thanks to their sweet cinnamon topping. Or I can just be a little sweeter and serve this apple Snickers salad. This is one that my kids really love, and it only takes 15 minutes to make.
How to store leftovers:
- Refrigerate: Homemade apple cider can be stored in the fridge for up to five days in a sealed container.
- Freezing: I freeze mine in a freezer bag and lay it flat, so it doesn’t take up much space. Then it can be stored for up to six months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
- Reheating: I reheat mine in a saucepan on medium-low heat.
Frequently asked questions
Mashing or grinding the apples too much can crush the seeds if they are not cored, which will definitely turn the apple cider bitter. If you’ve ever bitten into an apple seed by accident, you’ll know why. Just use a potato masher to lightly mash the apples until they are just chunky without crushing any of the seeds. Another way to prevent this is to core the apples first.
Mashing the apples excessively gives the apples too much surface area, which exposes too much of the flesh to oxygen. As everyone knows, when apples are exposed to oxygen, they turn brown because of the enzyme called polyphenol oxidase. Keeping them in bigger chunks will prevent this. So does having the oranges in the recipe.
It is likely just the natural pectin and bits of orange pulp in the cider. Even though it was strained, it can still form these particles afterward from the leftover pieces of apples and oranges, as well as tiny bits of yeast particles. This will not affect the flavor of your juice, but it can be strained again or chilled for 24 hours for the particles to settle. But always taste it just in case.
First, combine all the ingredients in the Instant Pot and fill it to the MAX FILL line with water. Then, close the lid and cook for 25 minutes with a quick pressure release. Mash with a potato masher before simmering with the lid closed for five minutes. Then, strain and serve. The same with the crockpot. Put it all in, cover with water, close it up, and cook on LOW for six to eight hours or HIGH for three to four hours. Then, mash and cover for another hour before straining and serving.
More delicious apple recipes:
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Best Homemade Apple Cider
Ingredients
- 8-10 medium apples assorted types – quartered
- 2 oranges quartered
- 4 cinnamon sticks
- 1/2 tablespoon whole cloves
- 1 whole nutmeg
- 2 vanilla beans
- 2 star anise
- 2 inches fresh ginger
- 16 cups water more or less
- 2/3 cup maple syrup more if needed
Instructions
- Combine all the listed ingredients in a large stockpot.
- Place over high heat and cover with water, leaving about two inches space at the top.
- Heat until it reaches a simmer, then reduce heat to medium-low, cover and simmer for about 2 hours, or until the apples and oranges are very soft.
- Using a potato masher, mash the fruits. Cover again and simmer for one more hour.
- Using a fine-mesh strainer or a cheesecloth, strain the cider and discard the solids.
- While the cider is still hot, adjust the level of sweetness by stirring in more maple syrup if needed to taste.
- Serve warm, garnished with cinnamon sticks and fresh orange slices.
Video
Notes
The best apples for apple cider
I like to use a mixture of different types of apples for my apple cider, so it has a full-bodied taste of sweet and tangy flavors. My favorites are Granny Smith and Pink Lady for their tartness and tanginess. Braeburn is also suitable for a blend of sweet and tart. For sweet apples, I think Fuji and Gala are two of the sweetest, so my four favorites to use in this recipe are Granny Smith, Pink Lady, Fuji, and Gala. Other sweet apples are Red Delicious, McIntosh, Honeycrisp, and Golden Delicious.More tips to consider:
- I do not peel my apples first because they give the beverage a bolder and more vibrant apple flavor. However, peeling is fine if you’re worried about the peels getting in the final product.
- However, I do recommend coring them and cutting them into quarters to prevent any issues with the seeds.
- Remember to strain the cider with a fine mesh sieve or cheesecloth to keep all the peels, seeds, and other debris from getting into the drink.
- Do not over-mash the apples. It breaks them down too much and lowers the amount of juice that comes out. Instead, it is more of a thick, gluey substance.
- Make sure the apples are fresh and ripe for the best flavor.