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Apple Cider

Apple cider made with a low simmer produces a golden-amber, spiced drink with softened apple bits and a flavorful, lightly sweet finish. This stovetop method keeps the peels and cores for more color and natural body, then strains for a smooth cup.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Drinks
Cuisine: American
Calories: 164
Ingredients Equipment Method Notes

Ingredients
  

Apples
  • 12 apples Mix of sweet and tart (Honeycrisp, Fuji, Granny Smith), quartered; do not peel or core.
Spices
  • 4 cinnamon sticks Plus more for serving if desired.
  • 10 whole cloves
  • 4 star anise
Orange
  • 1 orange Sliced, plus more orange slices for serving if desired.
Water
  • 4 cup water Use enough to cover the apples; add more water if needed.
Sweetener
  • 0.25 cup brown sugar or maple syrup Adjust to taste.
Vanilla
  • 1 tsp vanilla extract

Equipment

  • 1 Dutch oven

Method
 

Cook the cider
  1. Do not peel or core the apples—skins add color and cores add pectin for more body.
  2. Place the quartered apples, cinnamon sticks, cloves, star anise, and orange slices into a large pot.
  3. Add enough water to cover the apples, then bring the pot to a boil.
  4. Reduce heat and simmer uncovered for 2 hours, until the apples are very soft and the liquid tastes strongly spiced.
Thicken, simmer, and strain
  1. Mash the softened apples with a potato masher, then simmer for 30 more minutes to deepen the flavor.
  2. Strain the mixture through a fine mesh sieve, pressing the pulp to extract all the liquid.
Sweeten and serve
  1. Stir in the brown sugar or maple syrup and vanilla extract, then taste and adjust sweetness.
  2. Serve warm with additional cinnamon sticks.

Notes

Pro tip: If the pot looks low during the 2-hour simmer, top up with a little more water so the apples stay mostly submerged. Store covered in the refrigerator for up to 5 days; rewarm gently on the stove. Freezing yes—freeze portions up to 2 months and thaw in the fridge before reheating. For a less-sweet version, reduce the brown sugar/maple syrup to 2 tablespoons and add more only after straining and tasting.