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Apple Cider

Apple cider simmered low and slow until the apples turn very soft, then mashed and strained for a smooth, amber spiced drink. This stovetop method keeps the peel and cores for extra color and natural body.
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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: 190
Ingredients Equipment Method Notes

Ingredients
  

Apples
  • 12 medium apples (mix of sweet and tart — Honeycrisp, Fuji, Granny Smith), quartered Do not peel or core; skins add color and cores add pectin.
Cinnamon sticks
  • 4 cinnamon sticks
Whole cloves
  • 10 whole cloves
Star anise
  • 4 star anise
Orange
  • 1 orange, sliced
Water
  • 4 cup water (plus more to cover)
Brown sugar or maple syrup
  • 0.25 cup brown sugar or maple syrup (adjust to taste)
Vanilla extract
  • 1 tsp vanilla extract
For serving
  • 2 additional cinnamon sticks and orange slices for serving

Equipment

  • 1 Dutch oven

Method
 

Simmer the cider
  1. Do not peel or core the apples so the skins add color and the cores add pectin.
  2. Place the quartered apples, cinnamon sticks, cloves, star anise, and orange slices in a large pot.
  3. Add enough water to cover everything and bring to a boil.
  4. Reduce heat to a gentle simmer, keep it uncovered, and simmer for 2 hours until the apples are very soft and the liquid is flavorful, stirring occasionally.
Mash, strain, and finish
  1. Mash the apples with a potato masher and simmer for 30 more minutes to deepen flavor.
  2. Strain the mixture through a fine mesh sieve and press the pulp to extract all the liquid.
  3. Stir in the brown sugar (or maple syrup) and vanilla, then taste and adjust sweetness to your preference.
  4. Serve the cider warm with additional cinnamon sticks and orange slices for garnish.

Notes

For clearer cider, strain once through a fine mesh sieve, then strain again if you want extra smoothness. Store in the refrigerator up to 4 days and rewarm gently on the stovetop; freezing is yes—cool completely, then freeze in airtight containers for up to 2 months. For a lower-sugar option, use maple syrup sparingly or replace with a no-sugar-added syrup substitute and taste before serving.