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Apple Cider

Apple cider simmered low and slow until apples turn very soft and the liquid becomes deeply spiced. This homemade batch keeps the cores for extra pectin and body, then finishes with brown sugar and vanilla for a warm, amber glow.
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Drinks
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Apples
  • 12 apples (mix of sweet and tart — Honeycrisp, Fuji, Granny Smith), quartered Do not peel or core; skins add color and cores add pectin.
Cinnamon and cloves
  • 4 cinnamon sticks Plus more for serving if desired.
  • 10 whole cloves
Star anise
  • 4 star anise
Orange and water
  • 1 orange, sliced Plus more orange slices for serving if desired.
  • 4 cup water Plus more to cover.
Sweetener and vanilla
  • 0.25 cup brown sugar or maple syrup Adjust to taste.
  • 1 tsp vanilla extract
Serving add-ons
  • 1 additional cinnamon sticks and orange slices for serving Optional garnish.

Equipment

  • 1 Dutch oven

Method
 

Simmer the cider
  1. Place the apples, cinnamon sticks, cloves, star anise, and orange slices into a large Dutch oven without peeling or coring the apples. This keeps the skins for color and the cores for pectin and body.
  2. Add enough water to cover and bring the cider to a boil over high heat. Stop once it bubbles steadily across the surface.
  3. Reduce the heat to maintain an uncovered low simmer for 2 hours until the apples are very soft and the liquid tastes flavorful. Stir once or twice to keep the spices evenly distributed.
Mash, simmer, and strain
  1. Mash the softened apples with a potato masher while keeping the cider simmering. Let it continue to simmer for 30 more minutes to deepen the flavor.
  2. Strain the cider through a fine mesh sieve and press the pulp to extract all the liquid. Discard the solids after most liquid has drained through.
Sweeten and serve
  1. Stir in the brown sugar or maple syrup and vanilla extract, then taste and adjust sweetness as needed. Heat briefly over low simmer for 2 minutes if you want it fully blended.
  2. Serve warm with additional cinnamon sticks and orange slices for garnish. Add a cinnamon stick to each mug for a spiced aroma.

Notes

Pro tip: keep the apples unpeeled and un-cored so the cider turns richer and more naturally thick from pectin. Store in the refrigerator up to 4 days; rewarm gently on the stove. Freezing is yes—freeze in portions up to 2 months and thaw overnight in the fridge. For a lower-sugar option, reduce the brown sugar/maple syrup and rely on the tartness of Granny Smith plus the natural sweetness from the fruit.