Homemade Apple Cider combines tangy and sweet apples, and a warm mix of orange, cinnamon, nutmeg, vanilla, and brown sugar. You’ll love it!
The Best Apple Cider
I’ve always loved warm apple cider, and growing up, I just used the instant packets. But as I’ve gotten older, I’ve realized homemade is always better. So, I had to share my love for apple cider with my kids by making the best homemade version.
After a lot of testing and finding the perfect apple and sugar combo, I can honestly say this is the best apple cider I’ve ever had—and I think you’ll agree!
Oh, and a bonus? Wait till you smell how amazing your house smells while making it!
Ingredients
- Apples: I love using a mix of granny smith, gala, and honeycrisp.
- Orange: Peel and make sure to remove all the white pith to avoid bitterness.
- Spices: If you love an extra spiced apple cider feel free to scale the spices up.
- Salt: Just a pinch is all you need for this apple cider.
- Brown Sugar: Start with a little and add more if you want it sweeter.
- Lemon Juice: Fresh lemon juice works best.
- Vanilla Extract: Use pure vanilla for the best flavor.
How To Make Apple Cider
- Core apples well to avoid any seeds in the cider but no need to peel the apple.
- Add the spices. Don’t skip the salt—it helps balance the sweetness of the cider.
- Bring the mixture to a boil, stir occasionally to prevent the spices from sticking.
- Mash the fruit gently with a spoon or potato masher.
- Let it simmer. Uncovering it helps the cider reduce and intensify the flavor.
- Strain the cider to remove the solids. Use a fine mesh sieve or cheesecloth.
- Add cider back to the pot and stir in sugars slowly to control the sweetness.
- Don’t overheat the cider—it’s best served just warm. Serve and enjoy!
Serving Apple Cider For A Crowd
I love serving this apple cider when we have guests! It’s always been a hit and it’s so simple to set out a serve.
I’ve found you can easily scale this cider up. Just double or triple the batch and keep it toasty in a large slow cooker on the ‘WARM‘ setting. Have a ladle and cups handy for serving.
Or, if you prefer, chill it and serve in a punch bowl with a ladle!
Storage
How To Store Leftover Apple Cider
- Refrigerate: Keep cider in an airtight container in the fridge for up to a week.
- Reheat: Warm it up on the stovetop on low heat or in the microwave.
- Freeze: Pour into ice cube trays and freeze for up to 3 months. Thaw in the fridge or use straight from the freezer in smoothies or beverages.
Use Leftover Apples In
- Apple Cobbler with a buttery cookie crumble on top
- Apple Crumble topped with a crisp, mixture
- Crockpot Apple Butter
- Apple Smoothie packed with protein
- Caramel Apple Bar perfect for hosting
Apple Cider
Equipment
- Large stockpot
Ingredients
- 10 medium apples unpeeled but cored (4 Granny smith, 3 Gala or Fuji, 3 Honeycrisp)
- 1 large orange peeled
- 10 cups water filtered preferred
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
- 3 teaspoons cinnamon divided
- 1/2 light brown sugar up to 1 full cup, gently packed
- 2 tablespoons lemon juice
- 1 tablespoon vanilla extract
Instructions
- Wash apples thoroughly and cut apples off the core; discard all cores. There’s no need to peel the apples. Peel the orange carefully, making sure to remove all the white pith, as it can impart a bitter flavor.
- In a very large stockpot, combine the prepared apples and orange. Add 10 cups of water. Stir in nutmeg, salt, and 2 teaspoons of the cinnamon. Place pot over high heat and bring mixture to a boil. Once boiling, reduce heat to low and cover with a lid. Allow mixture to simmer gently for 2 hours.
- After 2 hours, remove lid. Using a potato masher or a wooden spoon, mash the fruit by pressing it against the sides of the pot. Continue simmering the mashed fruit mixture for an additional hour, uncovered.
- Pour the strained liquid back into the pot. Stir in remaining 1 teaspoon cinnamon, the brown sugar (start with 1/2 cup and add more to reach your desired sweetness, up to 1 cup—I like it best at 3/4 cup), vanilla extract, and lemon juice. Heat mixture over medium heat just until warm to ensure sugar is fully dissolved and flavors are well combined.
- Taste the cider and adjust the sweetness and spices if necessary. Serve the cider warm for a cozy beverage. Store any leftovers in the refrigerator and reheat before serving.
Recipe Notes
- Refrigerate: Keep cider in an airtight container in the fridge for up to a week.
- Reheat: Warm it up on the stovetop on low heat or in the microwave.
- Freeze: Pour into ice cube trays and freeze for up to 3 months. Thaw in the fridge or use straight from the freezer in smoothies or beverages.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is absolutely beautiful!I love having a festive drink on the menu 🙂
Thank you so much Emily! 🙂