Homemade apple cider is the coziest way to bring fall flavors into your kitchen. Made with fresh apples, warm spices, and just the right touch of sweetness, this recipe fills your home with the most inviting aroma while it simmers. If you’re looking for another comforting fall favorite, try our homemade hot cocoa, too!
What Apples Are Best?
For the best flavor, use a mix of sweet and tart apples. Varieties like Fuji, Gala, and Honeycrisp bring natural sweetness, while Granny Smith or Pink Lady add a crisp tartness. Using a blend keeps the cider balanced and full-bodied.
How to Store Homemade Apple Cider
Once cooled, store cider in a tightly sealed pitcher or glass jars in the refrigerator for up to 1 week. For longer storage, freeze in freezer-safe containers (leaving room for expansion). Thaw in the refrigerator before reheating.
How to Make Spiked Apple Cider
For a cozy adults-only twist, turn your homemade apple cider into spiked apple cider. Once the cider has finished simmering and is strained, stir in your favorite alcohol. Bourbon, rum, whiskey, or brandy all complement the warm apple and spice flavors beautifully. Start with about 1 to 2 ounces per serving and adjust to taste. You can also garnish each mug with an orange slice, cinnamon stick, or even a drizzle of caramel for an extra festive touch.
Tips for Making the Best Apple Cider
- Mash the apples before straining to release more juice and flavor.
- Adjust sweetness by adding more or less brown sugar, or swap it with honey or maple syrup.
- Make it festive by adding orange slices, cloves, or fresh ginger during the simmering process.
Apple Cider
Ingredients
- 10 medium apples, quartered (honeycrips, gala, fuji, etc).
- ½ cup light brown sugar, packed
- 4 cinnamon sticks
- 1 tablespoon whole allspice berries, or 1½ teaspoons ground allspice
Instructions
- Place the quartered apples into a large stockpot. Pour in enough water to cover the apples by about 2 inches.
- Add the brown sugar, cinnamon sticks, and whole allspice.
- Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, leave the pot uncovered and continue boiling for 1 hour, stirring occasionally.
- After 1 hour, cover the pot, reduce the heat to low, and let it simmer for 2 more hours.
- Remove the pot from heat and let the cider cool slightly, about 15–20 minutes.
- Place a fine-mesh sieve or cheesecloth over a large bowl or pitcher. Carefully pour the cider through the strainer, gently pressing on the solids to extract as much liquid as possible. Discard the solids.
- For a smoother cider, strain the liquid a second time through a clean sieve or fresh cheesecloth.
- Serve warm, or let it cool and refrigerate. Cider can be stored in the refrigerator for up to 1 week or frozen for longer storage.
This recipe was inspired by iambaker’s homemade apple cider recipe.
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