EASY HOMEMADE SPICED APPLE CIDER 🍎 🍺 🍏
Best Homemade Spiced Apple Cider
This recipe is simple, cozy, and uses a mix of readily available ground spices, including a touch of pumpkin pie spice, to deliver that classic, comforting fall flavor. This method is perfect if you don't have whole cloves, allspice, or cinnamon sticks on hand.
Prep time: 15 minutes
Cook time: 3 hours
Yields: 8–10 cups
Ingredients
• 10–12 medium apples, quartered. (Use a mix of sweet like Gala or Fuji, and tart like Granny Smith.)
• 1 large orange, quartered. (Optional, but highly recommended for a bright citrus note.)
• 14–16 cups water. (Enough to cover the apples by about one inch.)
• 2 teaspoons Ground Cinnamon. (Replaces 4 cinnamon sticks if you do not have them on hand.)
• 1/2 teaspoon Ground Nutmeg. (Replaces 1 whole nutmeg.)
• 2 to 3 teaspoons Pumpkin Pie Spice. (Replaces whole cloves and allspice, adding complexity and warmth.)
• 1/2 - 3/4 cup Brown Sugar or Maple Syrup. (Sweeten to taste.)
• A tiny pinch of salt. (Enhances the apple flavor.)
Equipment
Large stockpot (6-quart or larger), potato masher, fine-mesh sieve, and cheesecloth/coffee filter.
Instructions
1. Prepare Spices: On a square of cheesecloth (or a sturdy coffee filter), combine the ground cinnamon, ground nutmeg, and pumpkin pie spice. Gather the edges of the cloth and tie it securely with kitchen twine to create a spice pouch. (This prevents your cider from becoming cloudy or gritty.) You can add the spices into the pot directly but prepare to give the cider an extra strain once finished.
2. Combine & Simmer: Place the quartered apples, orange, water, salt, and the spice pouch into your large stockpot. The water should just cover the fruit.
3. Cook Phase 1 (Softening): Bring the mixture to a boil over high heat. Once boiling, reduce the heat to a low simmer, cover the pot, and let it cook for 2 hours, or until the apples are very soft.
4. Mash: Remove the pot lid. Use a potato masher to vigorously crush the apples and oranges against the side of the pot to extract all the remaining juices and pulp.
5. Cook Phase 2 (Infusion): Cover the pot and continue to simmer for 1 more hour to deepen the spice and apple flavors.
6. Strain & Sweeten: Carefully pour the entire mixture through a fine-mesh sieve set over a clean bowl or pot. Use the back of a spoon to press firmly on the solids to squeeze out all the remaining liquid. Remove and discard the spice pouch and all the solids.
7. Finish: Stir in the brown sugar or maple syrup until dissolved, adding more or less to taste. Serve warm, garnished with an orange slice or a dusting of cinnamon!
Recipe Notes
• Serving: Serve warm! Garnish with a fresh orange slice, a strip of orange peel, or an extra sprinkle of cinnamon.
• Storage: Store leftover cider in an airtight container in the refrigerator for up to 5–7 days.
• Slow Cooker Method: Add all ingredients (including the spice pouch) to a slow cooker. Cook on LOW for 6–8 hours or HIGH for 3–4 hours. Mash and strain as directed in steps 4-6.
