The Best Homemade Apple Cider Recipe (Easy, Spiced & Cozy)
Prep Time: 15 minutes
Cook Time: 2 1/2 to 3 hours
Total Time: Approximately 3 hours 15 minutes
Servings: Approximately 8 to 10 cups
There is something about a pot of homemade apple cider simmering on the stove that makes the entire house feel like fall.
Fresh apples, cinnamon sticks, oranges, cloves, and warm spices slowly simmer together until the fruit becomes incredibly soft and the liquid takes on a deep, concentrated apple flavor. The apples are then mashed right in the pot and strained, creating a naturally cloudy, rich apple cider that tastes completely different from ordinary bottled apple juice.
And your kitchen will smell incredible.
This homemade apple cider recipe is made completely from scratch using fresh apples rather than bottled apple juice or prepared cider. It is warmly spiced without being overpowering, lightly sweetened to taste, and incredibly easy to make.
One of the secrets to truly great apple cider is using several varieties of apples instead of just one. Sweet apples provide natural sugar, tart apples add brightness, and deeply flavored varieties create the rich apple taste you want in traditional cider.
Whether you serve it steaming hot on a chilly evening, make it for Thanksgiving or Christmas, or chill it and pour it over ice, this is one of those recipes worth making at least once every fall.
Why You'll Love This Homemade Apple Cider
This cider is:
Made with real, fresh apples
Naturally cloudy and full of apple flavor
Warmly spiced with cinnamon, cloves, allspice, and nutmeg
Easy to customize
Naturally alcohol-free
Delicious served hot or cold
Perfect for fall and winter gatherings
Easy to make ahead
Made without a cider press or special equipment
Best of all, you control exactly how sweet and spicy it becomes.
What Is Apple Cider?
Traditional fresh apple cider is essentially unfiltered apple juice. Because it is not heavily filtered, it usually has a cloudier appearance, fuller body, and stronger fresh-apple flavor than the clear apple juice sold in grocery stores.
Homemade stovetop apple cider takes things a little further.
Instead of pressing raw apples in a cider press, the apples are simmered in water until very soft. They are then mashed to release as much flavor and juice as possible before the mixture is strained.
Adding whole spices and citrus while the apples simmer transforms it into a beautifully aromatic spiced apple cider.
The Secret to the Best Homemade Apple Cider
The biggest mistake you can make when preparing homemade cider is choosing only one type of apple.
The best cider has balance.
You want sweet apples for richness, tart apples for acidity, and aromatic apples for complexity.
Think of it almost like blending different flavors together rather than relying on one apple to do everything.
The Best Apples for Apple Cider
Some of the best readily available apples include:
Honeycrisp: Sweet, juicy, crisp, and slightly tart. Honeycrisp is one of the best all-around cider apples.
Fuji: Very sweet and juicy. Fuji adds natural sweetness and reduces the amount of added sugar you may need.
Gala: Sweet, aromatic, and easy to find. Gala is excellent for rounding out the cider.
Pink Lady: Sweet-tart with plenty of acidity. It keeps the finished cider from tasting flat or overly sweet.
Granny Smith: Quite tart and acidic. You generally don't want to use only Granny Smith apples, but adding one or two creates excellent balance.
Golden Delicious: Sweet, mellow, and aromatic with a soft honey-like flavor.
Jonathan or Jonagold: Excellent sweet-tart apples with plenty of classic apple flavor.
McIntosh: Softer and wonderfully aromatic. McIntosh apples break down easily during cooking and contribute a traditional cider flavor.
My Ideal Apple Blend
For an especially flavorful homemade cider, use approximately:
3 Honeycrisp apples
3 Gala or Fuji apples
2 Granny Smith apples
2 Pink Lady or Golden Delicious apples
You do not need to follow this combination exactly.
The important thing is to combine mostly sweet apples with a few tart apples.
If you are buying apples specifically for cider, choose four or five different varieties. If you already have apples in your refrigerator, simply use what you have and try to include at least one tart variety.
Apples You Can Substitute
Apple availability varies by season and location, so don't worry if you can't find every variety.
For sweet apples, substitute:
Fuji
Gala
Ambrosia
Golden Delicious
Red Delicious
Envy
For sweet-tart apples, try:
Honeycrisp
Pink Lady
Jonagold
Braeburn
Jazz
For tart apples, use:
Granny Smith
Cortland
Jonathan
A good rule is to make roughly two-thirds of your apples sweet or sweet-tart and one-third tart.
Ingredients for Homemade Apple Cider
Fresh Apples
You'll need about 10 medium apples, approximately 4 pounds.
Using several varieties produces a more complex cider.
There is no need to peel them. The peels add flavor and color and will eventually be strained out.
Orange
One fresh orange adds subtle citrus flavor and brightness.
Quarter the orange before adding it to the pot.
For a cider with less citrus flavor, use half an orange instead.
Cinnamon Sticks
Use 4 whole cinnamon sticks.
Whole cinnamon slowly infuses the cider without creating the gritty texture that ground cinnamon can produce.
Whole Cloves
You'll need 1 teaspoon whole cloves.
Cloves are powerful, so resist the temptation to add too many. You want to taste apple first and spice second.
Whole Allspice
Use 1 teaspoon whole allspice berries.
Allspice contributes notes reminiscent of cinnamon, nutmeg, and cloves and gives the cider additional warmth and complexity.
Fresh Nutmeg
Add approximately 1/4 teaspoon freshly grated nutmeg.
If you don't have whole nutmeg, a small amount of ground nutmeg is perfectly fine.
Fresh Ginger
A 1-inch piece of fresh ginger, thinly sliced, adds a subtle warming quality.
This is optional, but particularly good in cider served hot.
Water
You'll need approximately 10 to 12 cups of water, or enough to cover the apples by about an inch.
Don't add significantly more than necessary or the cider can become diluted.
Brown Sugar or Maple Syrup
Start with 1/4 cup packed brown sugar or pure maple syrup and adjust after straining.
Brown sugar gives the cider a subtle caramel note.
Maple syrup creates a slightly deeper fall flavor.
You can also leave the cider completely unsweetened if your apples provide enough natural sweetness.
Whole Spices Are Better Than Ground Spices
Whenever possible, use whole spices when making cider.
Ground cinnamon, cloves, and allspice can make cider cloudy in an unpleasant, powdery way and may settle at the bottom of your mug.
Whole spices slowly infuse the liquid and can easily be strained out.
Cinnamon sticks, whole cloves, and whole allspice berries provide plenty of flavor without leaving a gritty residue.
A little freshly grated nutmeg is the exception because such a small quantity is used.
How to Make Homemade Apple Cider From Scratch
Step 1: Prepare the Apples
Wash the apples thoroughly.
Cut each apple into quarters.
There is no need to peel or core the apples. The stems, seeds, and solids will be strained from the finished cider.
If you prefer, you can remove the stems before cooking.
Step 2: Add Everything to the Pot
Place the quartered apples in a large stockpot.
Add the quartered orange, cinnamon sticks, whole cloves, allspice berries, nutmeg, and sliced ginger.
Pour in enough water to cover the fruit by approximately 1 inch.
Depending on the size and shape of your pot, this will usually require about 10 to 12 cups.
Step 3: Bring to a Simmer
Place the pot over medium-high heat and bring the mixture just to a boil.
Once boiling, immediately reduce the heat to low.
Cover the pot partially with a lid and allow the cider to gently simmer.
Step 4: Simmer Until Very Soft
Simmer for approximately 1 1/2 to 2 hours.
The apples should become extremely soft and begin falling apart.
Your kitchen should smell strongly of apples and warm spices at this point.
Step 5: Mash the Apples
Use a potato masher or large wooden spoon to carefully mash the softened apples directly in the pot.
You don't need to create a completely smooth puree. Simply crush the fruit thoroughly to release the juices and flavor trapped inside.
Continue simmering the mashed mixture for another 30 to 60 minutes.
This additional simmering time creates a richer, more concentrated cider.
Step 6: Strain the Cider
Place a fine-mesh strainer over a large clean pot or heat-safe bowl.
Carefully ladle the cider mixture into the strainer.
Allow the liquid to drain naturally, then gently press the fruit with the back of a spoon to extract additional cider.
For a rustic, cloudy cider, a fine-mesh strainer is perfect.
For a clearer cider, strain it a second time through cheesecloth.
Step 7: Sweeten to Taste
Return the strained cider to the pot.
Stir in approximately 1/4 cup brown sugar or maple syrup.
Taste the cider before adding more.
Depending on the apples you used, you may find that it needs very little additional sweetener.
Add more sweetener one tablespoon at a time until it tastes exactly the way you like it.
Step 8: Serve
Serve the cider warm in mugs.
Garnish each serving with a cinnamon stick, thin apple slice, or orange slice if desired.
How to Make Your Cider Taste Even Better
The most important step happens before the apples ever reach the pot.
Use several apple varieties.
The second most important step is allowing enough time for the apples to simmer.
Apple cider shouldn't be rushed. The longer simmering time allows the apples, citrus, and spices to slowly infuse the water.
After mashing the apples, give the mixture another 30 to 60 minutes to simmer.
That final period makes a noticeable difference in flavor.
How Sweet Should Homemade Apple Cider Be?
There isn't one correct answer.
Traditional cider can range from tart and refreshing to noticeably sweet.
That's why this recipe adds the sweetener after the cider has been strained.
Apples such as Fuji, Gala, and Golden Delicious can contribute a considerable amount of natural sweetness. If your blend contains several sweet apples, you might need almost no added sugar.
Taste first.
You can always add more sweetness, but you can't easily remove it.
Brown Sugar vs. Maple Syrup
Both are excellent choices.
Brown Sugar
Brown sugar adds a mild molasses and caramel flavor that works beautifully with cinnamon and apple.
It creates a classic sweet spiced-cider flavor.
Pure Maple Syrup
Maple syrup gives cider an unmistakably autumnal flavor and dissolves instantly into the warm liquid.
It is especially good if you're serving the cider for Thanksgiving.
Granulated Sugar
Regular white sugar also works if that's what you have.
It sweetens the cider without adding another noticeable flavor.
Can I Make Apple Cider in a Slow Cooker?
Absolutely.
Add the apples, orange, spices, and water to a large slow cooker.
Cook on:
LOW for 6 to 8 hours
or
HIGH for 3 to 4 hours
Once the apples are very soft, mash them with a potato masher.
Continue cooking for another 30 minutes to 1 hour.
Strain and sweeten the cider just as you would with the stovetop version.
The slow cooker is particularly convenient for parties because you can return the strained cider to the slow cooker and keep it on the WARM setting for serving.
How to Make Apple Cider in an Instant Pot
Place the apples, orange, spices, and enough water to remain within your pressure cooker's safe fill limit into the Instant Pot.
Cook at high pressure for approximately 15 minutes, followed by a natural pressure release of at least 15 minutes.
Carefully open the lid.
Mash the apples and allow the mixture to steep for another 15 to 20 minutes before straining.
Sweeten to taste.
Always follow the capacity and safety instructions for your specific pressure cooker.
How to Make Hot Spiced Apple Cider
This recipe is already gently spiced, but you can intensify those flavors when reheating it.
Add the finished cider to a saucepan along with:
1 or 2 cinnamon sticks
2 or 3 whole cloves
2 strips of orange peel
1 star anise, optional
Warm gently over low heat for 10 to 15 minutes.
Do not vigorously boil the finished cider. Gentle heat is all you need.
Optional Flavor Additions
Once you've made the basic recipe, there are plenty of ways to make it your own.
Vanilla Apple Cider
Add 1 teaspoon pure vanilla extract to the finished cider.
Vanilla creates a softer, almost dessert-like flavor.
Cranberry Apple Cider
Replace 1 to 2 cups of the water with unsweetened cranberry juice.
The cranberry adds tartness and a gorgeous deeper color.
Maple Apple Cider
Use pure maple syrup instead of brown sugar and garnish with cinnamon sticks.
Ginger Apple Cider
Double the fresh ginger for a stronger, slightly spicy finish.
Extra-Spiced Cider
Add one star anise pod and a few extra allspice berries.
Be careful with star anise because its licorice-like flavor can quickly overpower the apples.
What About Caramel Apple Cider?
For a decadent dessert-style drink, drizzle a small amount of caramel sauce into a mug of hot cider and stir.
Top with whipped cream and a light caramel drizzle.
This is much sweeter than traditional cider, but it makes a delicious fall treat.
Can You Drink Homemade Apple Cider Cold?
Definitely.
Homemade cider is just as delicious cold as it is hot.
Allow the strained cider to cool completely, then refrigerate it until thoroughly chilled.
Serve over ice with thin apple slices.
Cold homemade cider is especially good during early fall when the weather is still warm but apples are coming into season.
What to Serve With Hot Apple Cider
Apple cider pairs beautifully with sweet and savory fall foods.
Try serving it with:
Apple crisp
Apple pie
Pumpkin bread
Cinnamon rolls
Coffee cake
Maple cookies
Pumpkin muffins
Donuts
Gingerbread
Cheddar biscuits
Baked brie
Sharp cheddar cheese
Roasted nuts
Thanksgiving appetizers
A warm pitcher or slow cooker full of cider also makes an easy drink for Thanksgiving, Halloween parties, Christmas gatherings, and fall brunches.
How to Make an Apple Cider Bar
For a fall party or holiday gathering, turn homemade cider into a self-serve cider bar.
Keep warm cider in a slow cooker and arrange toppings and garnishes nearby.
Try offering:
Cinnamon sticks
Apple slices
Orange slices
Whipped cream
Caramel sauce
Maple syrup
Fresh cranberries
Star anise
Ground cinnamon
Cinnamon sugar
Guests can customize their own mugs.
How to Store Homemade Apple Cider
Allow leftover cider to cool before transferring it to airtight containers or covered glass jars.
Store it in the refrigerator for approximately 5 to 7 days.
Some settling is completely normal because homemade cider is not highly filtered.
Simply shake or stir it before serving.
Can You Freeze Apple Cider?
Yes.
Homemade apple cider freezes very well.
Pour cooled cider into freezer-safe containers, leaving some room at the top because liquids expand when frozen.
Freeze for up to approximately 3 months for the best quality.
Thaw overnight in the refrigerator and reheat gently on the stove.
How to Reheat Apple Cider
Pour the amount you need into a small saucepan.
Warm over medium-low heat until steaming.
Avoid repeatedly boiling the cider, which can change its fresh flavor and concentrate it more than intended.
You can also microwave individual mugs until hot.
Common Apple Cider Mistakes
Using Only Sweet Apples
A cider made entirely from very sweet apples can taste one-dimensional.
Add at least one tart variety.
Adding Too Much Water
Only add enough water to cover the apples by about an inch.
Too much water creates weak cider.
Using Too Many Cloves
Cloves are extremely potent.
A little goes a long way.
Adding Too Much Sugar Too Early
Wait until you've strained the cider before deciding how much sweetener it needs.
Using Too Many Ground Spices
Whole spices produce a cleaner finished cider.
Not Mashing the Apples
Mashing is an important part of extracting the apple flavor and juice.
Not Simmering Long Enough
Give the fruit time to break down completely.
Good homemade cider develops slowly.
Frequently Asked Questions
Do I Need to Peel Apples for Apple Cider?
No.
Keep the peels on. They contribute color and flavor and will eventually be strained from the cider.
Do I Need to Core the Apples?
No. For this stovetop method, quartering the apples is sufficient because all solids are strained out later.
If you prefer to core them first, you certainly can.
Why Is My Homemade Apple Cider Cloudy?
That's exactly what you want.
Fresh cider is naturally cloudy because it contains tiny particles of apple pulp and sediment.
If you prefer clearer cider, strain it through several layers of cheesecloth after using the fine-mesh strainer.
Why Is My Apple Cider Weak?
The most likely cause is too much water.
You can return strained cider to the stove and gently simmer it uncovered to concentrate the flavor.
Why Is My Apple Cider Too Tart?
The apples may have been particularly acidic.
Stir in brown sugar or maple syrup one tablespoon at a time until the flavor becomes balanced.
Why Is My Apple Cider Too Sweet?
Add a small squeeze of fresh lemon juice to brighten the flavor.
Next time, include more tart apples such as Granny Smith in your blend.
Is Homemade Apple Cider Alcoholic?
This recipe is non-alcoholic.
Fresh apple cider and hard cider are different drinks. Hard cider is fermented, while this recipe is intended to be consumed fresh.
Tips for the Absolute Best Homemade Apple Cider
For cider that tastes exceptional every time:
Use at least three apple varieties.
Combine sweet and tart apples.
Leave the apple peels on.
Use whole spices whenever possible.
Don't overwhelm the apples with cloves.
Add only enough water to cover the fruit.
Simmer until the apples are extremely soft.
Mash the fruit thoroughly.
Continue simmering after mashing.
Sweeten only after straining.
Taste before adding additional sugar.
Serve gently warmed rather than aggressively boiled.
The goal should always be to let the apple flavor remain the star.
Cinnamon, cloves, citrus, ginger, and nutmeg should make the apples taste better, not cover them up.
The Perfect Homemade Drink for Fall
There are plenty of shortcuts for making spiced cider, including warming bottled apple juice with cinnamon sticks.
They're convenient, but making apple cider completely from scratch is a different experience.
The combination of several fresh apple varieties creates layers of sweetness, acidity, and aroma that bottled juice simply doesn't have. Whole cinnamon, cloves, allspice, fresh orange, nutmeg, and ginger give it that unmistakable cozy fall flavor without overpowering the fruit.
Make a pot for a chilly weekend, Thanksgiving dinner, Halloween night, Christmas morning, or simply because you brought home too many apples from the orchard.
Serve it steaming from the stove or chilled over ice.
Either way, this homemade apple cider tastes like fall in a glass.
Printable Recipe Card
The Best Homemade Apple Cider
Prep Time: 15 minutes
Cook Time: 2 1/2 to 3 hours
Total Time: Approximately 3 hours 15 minutes
Servings: Approximately 8 to 10 cups
Course: Drinks
Cuisine: American
Method: Stovetop
Ingredients
10 medium apples, about 4 pounds, preferably a mixture of sweet and tart varieties
1 orange, quartered
4 cinnamon sticks
1 teaspoon whole cloves
1 teaspoon whole allspice berries
1/4 teaspoon freshly grated nutmeg
1-inch piece fresh ginger, thinly sliced, optional
10 to 12 cups water, or enough to cover the apples by about 1 inch
1/4 cup packed brown sugar or pure maple syrup, plus more to taste
Recommended apple blend:
3 Honeycrisp apples
3 Gala or Fuji apples
2 Granny Smith apples
2 Pink Lady or Golden Delicious apples
Instructions
1. Prepare the apples.
Wash the apples thoroughly and cut them into quarters. There is no need to peel or core them.
2. Fill the pot.
Place the apples in a large stockpot. Add the quartered orange, cinnamon sticks, cloves, allspice, nutmeg, and ginger.
3. Add water.
Pour in just enough water to cover the fruit by approximately 1 inch, usually 10 to 12 cups.
4. Bring to a boil.
Bring the mixture just to a boil over medium-high heat. Immediately reduce the heat to low.
5. Simmer.
Partially cover and gently simmer for 1 1/2 to 2 hours, or until the apples are extremely soft.
6. Mash the fruit.
Use a potato masher or large wooden spoon to thoroughly mash the softened apples directly in the pot.
7. Continue cooking.
Simmer the mashed fruit for another 30 to 60 minutes to deepen the flavor.
8. Strain.
Carefully strain the cider through a fine-mesh strainer into a clean pot or large heat-safe bowl. Gently press the fruit to extract additional liquid.
9. Sweeten.
Stir in 1/4 cup brown sugar or pure maple syrup. Taste and add more, one tablespoon at a time, if desired.
10. Serve.
Serve warm with cinnamon sticks, apple slices, or orange slices, or refrigerate until chilled and serve over ice.
Slow Cooker Instructions
Combine the apples, orange, spices, and water in a large slow cooker.
Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
Mash the softened fruit and continue cooking for another 30 minutes to 1 hour.
Strain, sweeten to taste, and serve.
Notes
For the best flavor, use at least three different apple varieties.
Aim for approximately two-thirds sweet or sweet-tart apples and one-third tart apples.
Honeycrisp, Fuji, Gala, Pink Lady, Granny Smith, Golden Delicious, Jonagold, and McIntosh are excellent choices.
Whole spices are preferable to ground spices.
Start with less sweetener. The amount needed will depend on your apples.
For clearer cider, strain a second time through cheesecloth.
For stronger cider, gently simmer the strained cider uncovered until it reaches your preferred concentration.
Refrigerate leftovers in an airtight container for approximately 5 to 7 days.
Freeze for up to approximately 3 months for best quality.
Optional Garnishes
Cinnamon sticks
Thin apple slices
Orange slices
Fresh cranberries
Star anise
Whipped cream
Caramel drizzle
Nutrition: Nutritional values will vary considerably depending on the apple varieties, amount of liquid extracted, and quantity of sweetener used.
