I can’t think of a better autumn drink than a warm glass of homemade apple cider. I love it so much that I decided to learn how to make apple cider right at home, and it’s surprisingly easy! All I needed were apples, tangerines, spices, and a little bit of brown sugar. With a long simmer on the stove, this cider turned out so delicious!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
I can’t believe I never tried my hand at homemade apple cider before. It’s so simple to make with just a few minutes of prep and lots of hands-free time on the stove. Simmering quartered apples– peels and all– makes this cider so flavorful. Plus, it made my house smell absolutely heavenly! I highly recommend starting up a pot before company arrives!
What’s in This Homemade Apple Cider Recipe?
- Apples: I recommend choosing a variety of tart and sweet apples to create a complex flavor. I like Granny Smith, Braeburn, Honey Crisp, and Gala.
- Tangerines: Add balancing tartness to the cider so it’s not too sweet. Feel free to leave them out if you’re not a fan, or you can use another type of orange.
- Cinnamon + Cloves: Add warmth and depth to the cider. I recommend using whole spices to avoid a grainy texture.
- Brown Sugar: Adds a touch of sweetness and molasses flavor, but maple syrup also works well. Of course, feel free to adjust to your personal tastes.
Tips for Success
- I left the peels on my apples for extra flavor, but you can certainly peel them if you prefer.
- When I want more of a spiced apple cider, I like to add 3-4 slices of fresh ginger, 1 whole nutmeg, and 1 teaspoon of allspice berries. A few tangerine peels are also nice!
- I like to place my spices in a muslin bag or reusable teabag so I don’t have to fish them out later.
- To make in a slow cooker, place on low heat for 6-7 hours.
- Use any leftover apple pulp in these applesauce chocolate chip cookies or breakfast cookies.
How to Store and Reheat
Store leftover homemade apple cider in an airtight container in the refrigerator for up to 3 days. Enjoy chilled or reheat in a pot over medium-low for 5-10 minutes, stirring frequently.
If you end up with a lot of leftovers, I like to freeze some in ice cube trays and use them in my favorite apple cocktails, like these apple cider margaritas or sparkling apple pie on the rocks.
Serving Suggestions
This homemade apple cider is so delicious all by itself or with a little bit of rum or vodka mixed in. It’s also perfect for making my favorite apple cider mimosas or apple cider mojitos. I also like to use it in my cooking, particularly in this apple cider sauce and my favorite apple ginger glazed ham!
Homemade Apple Cider Recipe
Equipment
- Potato Masher
- Cheesecloth
Ingredients
- 10 large apples quartered; stems and seeds removed
- 3 tangerines peeled and separated into segments
- 4 cinnamon sticks
- 2 teaspoons whole cloves
- 2-3 quarts water
- ½ cup brown sugar
Instructions
- Add the apples, tangerines, cinnamon sticks, and cloves to a Dutch oven or stockpot.10 large apples, 3 tangerines, 4 cinnamon sticks, 2 teaspoons whole cloves
- Cover with water by 2 inches and bring to a boil. Reduce to a simmer, cover, and cook for 2 hours. Check occasionally to ensure it is still simmering.2-3 quarts water
- Use a potato masher to mash the fruit and release the juices.
- Cover and simmer for 1 more hour.
- Line a large colander with cheesecloth and place it over a large bowl.
- Ladle or pour the cider mixture through the strainer. Press down on the solids with a spoon to extract as much juice as possible.
- Wipe out the pot and return the cider to the pot. Stir in the brown sugar until dissolved.½ cup brown sugar
- Keep warm on the stove until serving.
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Apple Cider Step by Step
Fill the Pot: Add 10 large quartered apples, 2 peeled tangerines, 4 cinnamon sticks, and 2 teaspoons of whole cloves to a Dutch oven or stockpot.
Cook the Apples: Cover with water by 2 inches (about 2-3 quarts) and bring to a boil. Reduce to a simmer, cover, and cook for 2 hours. Check occasionally to ensure it is still simmering.
Mash the Apples: Use a potato masher to mash the fruit and release the juices.
Simmer the Cider: Cover and simmer for 1 more hour.
Prep a Strainer: Line a large colander with cheesecloth and place it over a large bowl.
Strain the Cider: Ladle or pour the cider mixture through the strainer. Press down on the solids with a spoon to extract as much juice as possible.
Sweeten and Serve: Wipe out the pot and return the cider to the pot. Stir in ½ cup of brown sugar until dissolved. Keep warm on the stove until serving.
