One of my favorite things about fall is fresh apples and homemade apple cider. However, the store-bought stuff is no match for this recipe! It’s sweet, delicious, and healthy! This comforting drink made with apples and spices will warm you from the inside out.
Did you know that there are two kinds of apple cider? There is sweet cider and dry or hard cider. Which one you end up with depends on how long you let it ferment. Thus, the longer you wait, the more alcohol your apple cider has. It’s also not as sweet.
Since we’re going for super simple, this is the deliciously sweet apple cider. And while I use a slow-cooker for convenience, you can do it just as easily by simmering it low and slow in a stockpot on the stove.
Homemade Apple Cider
I have to admit that I had my doubts the first time I made apple cider on my own. However, the first sip had me convinced that this was the way to go. It tasted so much better than any cider from the store. Hey, homemade is always better. Right?
Have you noticed that certain kinds of apples look beautiful but have no flavor? Yeah, me too. Don’t get those! Pretty doesn’t matter for this recipe because we’re going to turn them into a fabulicious soul-warming drink.
Sweet Apple Cider Ingredients
- Apples – The star of the show should be intensely flavorful and slightly tart. My fave is Honey Crisp, with Granny Smith taking a close second.
- Orange – Fantastically tangy and citrusy flavors add a holiday flair to this wonderfully soul-satisfying drink.
- Cinnamon Sticks – This aromatic and warm spice will take your apple cider to another flavor level. That’s because cinnamon and apple were just made for each other. Awww!😍
- Brown Sugar – This ingredient gives a slight molasses taste. But, if you prefer your cider with natural sweetness, you can leave it out.
- Cloves – This slightly sweet and warming spice balances the apples’ tartness and adds depth of flavor. So good!
- Allspice – An incredible peppery, warm, and tangy spice that has a complex flavor similar to cinnamon, nutmeg, and cloves all mixed together. That is why it’s called allspice.
- Nutmeg – Another amazing spice that loves apples. You can break off a piece from the nut or coarsely grate how much you want.
- Ginger – An aromatic spice that adds subtle heat to the cider. Don’t worry; ginger mellows during cooking, giving it sort of a smooth tang.
- Water – This all-purpose ingredient dissolves the sugar and evenly cooks the apples.
Alternative Ingredients
- Pears – Have you ever had pear cider? Yum! Just use the same recipe but use ripe pears instead of apples.
- Lemongrass– I love the smell and taste of lemongrass, and it’s the perfect addition to apple cider. Before adding it to the cider mix, pound the stalk and tie it into a knot.
- Honey – Honey is an excellent alternative to sugar. As soon as your apple cider is almost done, add just enough to give it the sweetness you want.
- Caramel – Remember those caramel-coated apples? Oh my! Imagine that in a cider. I know; it’s so sinful. However, if you really want to try it, stir in a couple of spoonfuls of my super easy Caramel Sauce right when it’s almost done. Drooling!
Tips and Tricks
Smell the apples – If you want a tasty homemade apple cider, you need tasty apples. And tasty apples smell wonderful.
Don’t waste the pulp – I also love making Apple Spice Cake. Just replace the ½ cup of vegetable oil with a ½ cup of leftover apple pulp. So delicious!
Alternatively, you can liquefy the apples in a blender, then strain them using a strainer or cheesecloth.
If you want to ferment this deliciousness for hard cider, then pour it into a glass bottle and cap it with an airlock. An airlock is necessary if you don’t want exploding bottles. Don’t ask! 🤣
Serving and Storage Instructions
You can serve apple cider hot or cold. It’s so delicious in a mug with a sprinkle of ground cinnamon. Or you can chill it, then serve it ice cold on a warm fall day.
Refrigerate. If you want to make it ahead and serve it later, allow it to cool and store it in a sealable glass jar in the fridge. It will keep unfermented for about five days. After that, it will start bubbling and fermenting. That’s not a bad thing, though.😉
Freezer. Transfer the apple cider to a freezer-safe container after it cools, filling it up to ¾ full as it will expand as it solidifies. You can freeze apple cider for up to six months.
FAQs
Which one you like better is a matter of personal taste. Apple juice is filtered with absolutely no pulp left, then pasteurized to extend the shelf life. On the other hand, apple cider still has some of the course particles left floating around.
You can tell the difference because apple juice is clear and apple cider is cloudy. If you ask me, cider is better.
Yes, it is. It has flavonoids that help fight off disease. And yes, cider is better for you than juice because it has more fiber and nutrition.
Add warming spices (nutmeg, cinnamon, ginger, allspice, and cardamom). It’s terrific mixed with cranberry juice, too. Oh, and if you want hot apple cider that really warms the soul, add a shot of green apple or cinnamon schnapps. Oh yeah!
How to Use Homemade Apple Cider
1. You can add it to Sangria. Because WHY NOT? It’s sweet and delicious when mixed with red wine. You’ll surely love this version of this wine-based beverage, sangria!
2. Apple Cider and yogurt. What a delicious smoothie. Also, you can add some frozen fruit, like bananas and strawberries, for a fabulicious pick-me-up.
3. Add it to lemonade. Oh yeah! It will balance the tartness of lemons, and its warm flavors will give it a cozy feel! Add it to my homemade lemonade, and see the kids’ smiling faces!
4. Make marinades, especially for grilled, braised, and roasted meat. The apple cider will help tenderize the meat. Plus, its flavor will seep into the meat, which will result in moist and flavorful Easy Smothered Pork Chops!
More Apple Recipes
How to Make Homemade Apple Cider
Prepare the Apples
- Cut up the Apples and Oranges – Using a sharp knife, slice each apple in half or quarter if using large apples—place in slow cooker insert. Cut the orange in half and put it in the slow cooker (optional). (Photos 1 & 2)
- Add the Rest of the Ingredients – cinnamon sticks, brown sugar, whole cloves, whole allspice, nutmeg, and ginger. Then add the desired amount of water.
Slow Cook the Cider
- Cook on High for 3-4 hours – or until you can easily mash apples. It is okay if apples start falling apart because you’re going to mash them later. (Photo 3)
- Mash the apples and orange with a potato masher; this releases all the juice and flavor from the apples. (Photo 4)
Finishing Touches
- Adjust the Sweetness – Add more brown sugar to taste, adjust with more or less sugar to suit taste buds. Cook an additional 1-2 hours on low.
- Strain the solids from the liquids using a fine sieve or cheesecloth – use whichever one you have on hand. Then let the cider drain into a large bowl or pitcher. (Photo 5 & 6)
- We’re There – Discard solids (or use in spice cake) and store liquids in an airtight container, use within a week. You can also freeze it for later.
Watch How To Make It
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Homemade Apple Cider
Ingredients
- 8-10 apples (any variety)
- 1-2 oranges (sliced in half)
- 4 cinnamon sticks
- ⅓ cup (66 g) brown sugar (optional)
- 1 tablespoon (6 g) allspice, whole
- ½ teaspoon (2 g) nutmeg, or pieces
- 1-2 inches fresh ginger
- 12-14 cups (2.8-3.3 L) water, more or less
Instructions
Prepare the Apples
- Using a sharp knife, slice each apple in half or quarter if using large apples—place in slow cooker insert. Cut the orange in half and put it in the slow cooker (optional).
- Add the rest of the ingredients – cinnamon sticks, brown sugar, whole cloves, whole allspice, nutmeg, and ginger. Then add the desired amount of water.
Slow Cook the Cider
- Cook on High for 3-4 hours – or until you can easily mash apples. It is okay if apples start falling apart because you're going to mash them later.
- Mash the apples and orange with a potato masher; this releases all the juice and flavor from the apples.
Finishing Touches
- Add more brown sugar to taste, adjust with more or less sugar to suit taste buds. Cook an additional 1-2 hours on low.
- Strain the solids from the liquids using a fine sieve or cheesecloth – use whichever one you have on hand. Then let the cider drain into a large bowl or pitcher.
- Discard solids (or use in spice cake) and store liquids in an airtight container, use within a week. You can also freeze it for later.
Tips & Notes:
- If you want a tasty homemade apple cider, you need tasty apples. And tasty apples smell wonderful.
- Don’t waste the pulp. I also love making Apple Spice Cake. Just replace the ½ cup of vegetable oil with a ½ cup of leftover apple pulp. So delicious!
- Alternatively, you can liquefy the apples in a blender, then strain them using a strainer or cheesecloth.
- If you want to ferment this deliciousness for hard cider, then pour it into a glass bottle and cap it with an airlock. An airlock is necessary if you don’t want exploding bottles. Don’t ask!
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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