This Easy Homemade Apple Cider is the perfect blend of sweetness and spice! Not only is it super simple to make, but the aroma alone is worth it—it’s like filling your house with the scent of autumn. Plus, making your own apple cider means you get to control the sweetness and spice just the way you like it. Whether you enjoy it warm or cold, it’s a comforting treat that’s always a crowd-pleaser. And if you’ve got leftovers (lucky you!), they freeze perfectly for later. You can even use it in baking! Who can resist apple cider cake or donuts?
Oriana’s Thoughts On The Recipe
I absolutely adore apple cider, and it’s something I really miss living in Europe. It’s just not a common find here, so I’ve had to come up with my own version from scratch! Honestly, it turned out to be a blessing in disguise because now I can control the flavor just the way I like it—sweet but not too sweet, and with that perfect blend of cozy spices.
One of my favorite things about making this recipe is how it fills the house with the most incredible, warm, spicy aroma. There’s something so comforting about the smell of apples, cinnamon, and cloves simmering away. It’s like autumn in a pot, instantly putting everyone in a good mood!
Plus, it’s super easy to make! I love that I can whip up a batch, keep it warm on the stove, or chill it for later. And if you’ve got leftovers (though, in my house, that’s rare!), they freeze beautifully. It’s also perfect for making apple cider-based desserts, which my kids are crazy about.
Homemade Apple Cider vs. Store-Bought Apple Cider
Homemade apple cider offers a fresh, customizable flavor with no additives, allowing you to tailor sweetness and spice to your liking, though it requires more time and has a shorter shelf life. Store-bought cider, on the other hand, is convenient, consistent, and has a longer shelf life, but may contain additives and lacks the personalized touch of homemade cider. For baking, homemade cider can add a unique, fresh flavor, while store-bought cider is a practical choice when convenience and consistency are key.
What I Love About This Recipe
So Simple, Yet So Good: This recipe doesn’t require any fancy equipment or complicated steps. Just throw everything in a pot, let it simmer, and you’ve got homemade apple cider!
Control the Sweetness: I love that making this from scratch lets me adjust the sweetness to my family’s taste. You can make it as sweet or as spicy as you like!
Freeze for Later: Got extra cider? No problem! Freeze the leftovers in an airtight container, and you’ll have a taste of fall ready to go for up to 3 months.
Perfect for Baking: This apple cider is not just a drink—it’s also a fantastic ingredient for desserts! Use it to whip up an apple cider cake, donuts, or even spiced muffins. The possibilities are endless!
It Makes Your House Smell Incredible: If you love the smell of cinnamon and spices, you’re in for a treat! As the cider simmers, your whole home will smell like a cozy autumn wonderland.
Potential Cons Of The Recipe
- Cooking Time: The only downside I’ve found is that you do need to let it simmer for a while to develop those deep, warm flavors, so patience is key!
- Rustic Appeal: Also, if you’re looking for a super clear cider, this homemade version tends to be more rustic and pulpy due to the fresh apples.
Tips To Mitigate These Cons
- Cooking Time: If you’re in a hurry, you can crank up the heat a bit to speed up the cooking process, though the flavors won’t be as intense.
- Rustic Appeal: For a clearer cider, strain the mixture through cheesecloth before serving. This will help remove any pulp or spices that might not have dissolved.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Apples: The base of the cider! Note: Use a mix of sweet and tart apples like Granny Smith, Honeycrisp, or Gala for a balanced flavor.
- Orange: Adds a bright, citrusy note that complements the spices beautifully.
- Cinnamon Sticks & Ground Cinnamon: The star spice of apple cider, giving it that warm, cozy feeling.
- Ground Cloves & Allspice: These spices add depth and a bit of earthiness to the cider.
- Water: Helps everything simmer and blend together.
- Sugar: Sweetens the cider. Note: You can adjust the amount to your taste, or use honey, maple syrup, or a sugar substitute if preferred.
- Vanilla Extract: Adds a smooth, subtle sweetness to balance out the spices.
Best Apples To Make Homemade Apple Cider
For the best homemade apple cider, choose a mix of apple varieties to balance sweetness, tartness, and flavor complexity. Here are some top choices:
- Honeycrisp: Known for their crisp texture and balanced sweetness, Honeycrisps add a nice flavor base.
- Granny Smith: Their tartness enhances the cider’s flavor and provides a nice contrast to sweeter varieties.
- Gala: These apples are sweet and aromatic, contributing a pleasant flavor to the cider.
- Fuji: With their high sugar content, Fuji apples add sweetness and richness.
- Braeburn: They offer a blend of sweet and tart flavors, which adds depth to the cider.
- Golden Delicious: These apples are mild and sweet, perfect for adding a smooth flavor to the mix.
- Jonagold: A hybrid of Jonathan and Golden Delicious, Jonagolds have a great balance of sweet and tart.
Combining these varieties helps create a well-rounded cider with a depth of flavor. Feel free to experiment with different blends to find your perfect mix!
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Cook
Place orange, apples, cinnamon sticks, ground cloves, and ground allspice into a large pot. Add enough water to cover the fruit, about 10 cups. Bring everything to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer for 2 hours or until the apples are completely soft.
Step 2 – Simmer
After 2 hours, mash the fruit with a large spoon or potato masher. Cook for an additional hour.
Step 3 – Strain
Then, strain the mixture using a fine-mesh sieve or cheesecloth. Press the solids into the sieve to squeeze out as much liquid as possible. (I find it easiest to place a strainer on top of a large bowl, then ladle the cider into the strainer and press the solids in batches). Discard the solids.
Step 4 – Taste And Adjust To Your Liking
Once you’ve strained the cider, you can sweeten it with your favorite sweetener or leave it as is. Add sugar and vanilla. If you do want to add sugar, just adjust it to your taste. I usually go with 1/4 cup (50 g) of granulated sugar for a spicier flavor. But if you like your cider sweeter, more like the kind you get at the store, try using 1/2 cup (100 g) of sugar.
Enjoy warm or chilled (with or without bourbon), garnished with apple slices and cinnamon sticks.
Tip: If the apple cider feels too thin for your liking after straining it, simply let it simmer for an additional 30–60 minutes, or until it reaches your desired consistency.
Recipe Tips
- Use a variety of apples for a more complex flavor.
- Don’t skip the orange; it really brightens up the cider.
- For an even deeper flavor, let the cider simmer for at least an hour after you strain it.
- Strain the cider well if you prefer it smooth, or leave it more rustic for a homestyle feel.
Apple Cider For Baking
Apple Cider can add a unique, fresh flavor and can be adjusted to suit specific recipes. While I always recommend adhering to the recipe instructions, many recipes call for reduced apple cider to concentrate its flavor and enhance the dish.
How to Reduce Apple Cider For Baking
For a more concentrated flavor, you can reduce the apple cider by simmering it on the stove over medium heat until it reduces by about two-thirds and thickens into a syrupy consistency. For example, starting with one cup of apple cider will yield approximately one-third cup of reduced cider syrup. This intensified flavor works particularly well in glazes, frostings, or recipes where you want a more pronounced apple essence without adding extra liquid.
Food Allergy Swaps
- Sugar-Free Option: Use a natural sugar substitute like stevia or monk fruit to make it diabetic-friendly.
- Gluten-Free: This recipe is naturally gluten-free, so no need to worry here!
- Vegan Option: If you’re swapping the sugar for honey, be mindful that honey isn’t vegan. Stick with sugar or a plant-based sweetener like maple syrup.
Variations & Additions
- Add a couple of star anise pods for a slightly licorice-like flavor.
- Throw in some cranberries during the last 15 minutes of simmering for a tangy twist.
- For an adult version, add a splash of bourbon or spiced rum before serving.
Serving Suggestions
Serve your cider warm in a cozy mug with a cinnamon stick for stirring, or chill it and serve over ice with a slice of orange. It’s perfect on its own or paired with apple pie, cinnamon donuts, or any fall-inspired dessert.
Storing and Freezing Instructions
Store leftover cider in the fridge in an airtight container for up to 5 days.
Freeze: To freeze, pour the cooled cider into a freezer-safe jar or bottle, leaving a little room at the top for expansion. It’ll stay in the freezer for up to 3 months. Just thaw it in the fridge overnight and reheat gently when you’re ready to enjoy it again.
Frequently Asked Questions
Absolutely! Whole cloves, allspice berries, and cinnamon sticks work beautifully in this recipe. Just be sure to strain them out before serving.
A splash of bourbon, rum, or whiskey added to each mug is a great way to turn this cozy drink into an adults-only treat!
Homemade apple cider offers a fresh, customizable flavor with no additives, allowing you to tailor sweetness and spice to your liking, though it requires more time and has a shorter shelf life. Store-bought cider, on the other hand, is convenient, consistent, and has a longer shelf life, but may contain additives and lacks the personalized touch of homemade cider. For baking, homemade cider can add a unique, fresh flavor, while store-bought cider is a practical choice when convenience and consistency are key.
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Recipe Card 📖
Easy Homemade Apple Cider
Equipment
Ingredients
- 1 peeled orange, quartered
- 10 medium apples, quartered (no need to peel or core), use a mix of varieties — Fuji, Gala, Honeycrisp, Granny Smith, McIntosh, Jonathan, etc.
- 3 cinnamon sticks
- 2 teaspoon ground cinnamon
- 2 teaspoons ground cloves
- 2 teaspoons ground allspice
- 10 cups water or more
- ¼ – ½ cup (50 – 100 g) sugar (optional – granulated, brown sugar, or maple syrup)
- 1 teaspoon pure vanilla extract
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Place orange, apples, cinnamon sticks, ground cloves, and ground allspice into a large pot.
- Add enough water to cover the fruit, about 10 cups. Bring everything to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer for 2 hours, or until the apples are completely soft. After 2 hours, mash the fruit with a large spoon or potato masher. Cook for an additional hour.
- Then, strain the mixture using a fine-mesh sieve or cheesecloth. Press the solids into the sieve to squeeze out as much liquid as possible. (I find it easiest to place a strainer on top of a large bowl, then ladle the cider into the strainer and press the solids in batches). Discard the solids.
- Once you’ve strained the cider, you can sweeten it with your favorite sweetener or leave it as is. Add sugar and vanilla. If you do want to add sugar, just adjust it to your taste. I usually go with 1/4 cup (50 g) of granulated sugar for a spicier flavor. But if you like your cider sweeter, more like the kind you get at the store, try using 1/2 cup (100 g) of sugar.Tip: If the apple cider feels too thin for your liking after strain it, simply let it simmer for an additional 30–60 minutes, or until it reaches your desired consistency. If the apple cider feels too thin for your liking after straining it, simply let it simmer for an additional 30–60 minutes, or until it reaches your desired consistency. If the apple cider feels too thin for your liking after straining it, simply let it simmer for an additional 30–60 minutes, or until it reaches your desired consistency.
- Enjoy warm or chilled (with or without bourbon), garnished with apple slices and cinnamon sticks.
- Use a variety of apples for a more complex flavor.
- Don’t skip the orange; it really brightens up the cider.
- For an even deeper flavor, let the cider simmer for at least an hour after you strain it.
- Strain the cider well if you prefer it smooth, or leave it more rustic for a homestyle feel.
- Add a couple of star anise pods for a slightly licorice-like flavor.
- Throw in some cranberries during the last 15 minutes of simmering for a tangy twist.
- For an adult version, add a splash of bourbon or spiced rum before serving.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
