Description
This homemade apple cider is as simple as it gets and tastes delicious on a cold autumn day. Fresh apples simmer with orange, cinnamon, and cloves for a comforting and aromatic beverage.
Ingredients
Scale
- 6 medium apples (a mix of varieties like Honeycrisp, Gala, Fuji, Granny Smith recommended), quartered
- 1 orange, sliced
- 2–3 whole cinnamon sticks (plus extra for garnish, optional)
- 1 teaspoon whole cloves
- 8 cups water
- Pure maple syrup (optional, to taste)
Instructions
- Combine Ingredients: Wash the apples and orange well. Quarter the apples (no need to peel or core for this method). Slice the orange. Place the quartered apples, sliced orange, 2-3 cinnamon sticks, whole cloves, and 8 cups of water into a large stockpot or Dutch oven.
- Initial Simmer: Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pot, and let it simmer gently for 2 hours.
- Mash Fruit: After 2 hours, remove the lid and gently mash the softened apples and orange slices against the side of the pot using a potato masher or the back of a large spoon. This helps release more flavor.
- Final Simmer: Cover the pot again and let it simmer for another 30-40 minutes.
- Strain Cider: Remove the pot from the stove. Carefully pour the apple cider mixture through a fine-mesh sieve lined with cheesecloth (optional, for extra clarity) into a heatproof bowl or another large pot. Discard the solids (apple/orange pulp and whole spices).
- Sweeten (Optional): Taste the cider. If desired, stir in maple syrup, 1 tablespoon at a time, until it reaches your preferred level of sweetness.
- Serve: Serve the homemade apple cider warm in mugs. Garnish with an extra cinnamon stick, if desired.
Notes
- Apples: Using a mix of sweet and tart apples (like Honeycrisp, Gala, Fuji, Pink Lady, Granny Smith) creates a well-balanced flavor.
- Spices: Use whole spices for easy removal. You can adjust the amounts or add other spices like star anise or fresh ginger slices.
- Sweetener: Maple syrup is optional. You can also use brown sugar, granulated sugar, or leave it unsweetened. Adjust the amount to taste.
- Straining: A fine-mesh sieve works well. Lining it with cheesecloth will result in a clearer cider, but it’s not essential.
- Storage: Store leftover cider in an airtight container (like jars) in the refrigerator for up to 1 week. Reheat gently on the stovetop or enjoy cold.