This Homemade Apple Cider is a warm, spiced drink made by simmering fresh apples with cinnamon, allspice, water, and a little sugar, then mashing and straining the fruit for a smooth, full-flavored cider. It’s one of our favorite holiday drinks once the weather cools down.
For the best flavor, we like using a mix of sweet and tart apples, such as Honeycrisp or Gala with Granny Smith. The different apples give the cider more depth, while a long, gentle simmer pulls out plenty of fresh apple flavor. We also strain it twice so the finished cider is smooth and easy to sip.
This recipe takes a little time on the stove, but the steps are simple and most of the cooking is hands-off. Serve it warm for fall parties and holidays, or chill it for later. For more fall favorites, try our Pumpkin Bread, Snickerdoodles, and Caramel Apple Dip.
Why You’ll Love It + Why It Works:
- Full Apple Flavor. A mix of sweet and tart apples gives the cider more depth and keeps it from tasting overly sweet.
- Simple Ingredients. Fresh apples, warm spices, water, and sugar come together with very little prep.
- Great for Holidays. Serve it warm for parties and gatherings, or chill it ahead of time for an easy make-ahead drink.
- Gentle Simmer Builds Flavor. Slowly cooking the apples and spices helps pull out plenty of fresh apple flavor without making the cider taste harsh.
- Double Straining Keeps It Smooth. Straining first through a fine-mesh sieve and then through cheesecloth gives the cider a smoother finish.
Apple Cider Ingredients
- Apples (10 large, use a mix of sweet and tart apples): A combination of sweet and tart apples gives the cider more depth and keeps it from tasting overly sweet. We like using 5 Honeycrisp or Gala apples with 5 Granny Smith apples. Fuji, Golden Delicious, or Pink Lady are also good sweet options, while Cortland or McIntosh can add more tartness.
- Sweet apples: Honeycrisp, Gala, Fuji, Golden Delicious, Pink Lady
- Tart apples: Granny Smith, Cortland, McIntosh
- Water (up to 16 cups, or enough to cover the apples): Provides the simmering base that extracts the apple flavor and creates the cider.
- Sugar (¾ cup, or to taste): Sweetens the cider, but the amount needed will depend on the apples you use. Start with less if your apples are very sweet, then add more after straining if needed.
- Ground cinnamon (1 tablespoon): Adds warm spice that defines classic cider flavor.
- Ground allspice (1 tablespoon): Adds warm spice with hints of clove and pepper that deepen the cider flavor.
- Cinnamon sticks (6): Infuse gentle spice and aroma during the long simmer.
- Cloves and nutmeg, optional: Add just a pinch for more flavor and reduce allspice in half if using.
- Orange – peeled and quartered (1), optional: Citrus balances the sweetness of the apples and works well with the spices
How to Make Apple Cider
PREP. Quarter each apple and remove the core. Place apple slices in a large stockpot and add water.
Add enough water to cover the apples. Depending on the size of your pot and apples, you may not need every cup.
SIMMER. Stir in the sugar, cinnamon, allspice, cinnamon sticks, and any optional spices. If using the orange, add it now. Bring to a simmer over medium heat, then cover and continue simmering gently for 2 hours.
MASH. Once the apples are very soft, lightly mash them with a potato masher or sturdy spoon to release more juice and flavor.
STRAIN. Carefully strain the apple mixture through a fine-mesh strainer. Set the solids aside if you plan to use them for applesauce or apple butter. Line the sieve with cheesecloth and strain the cider again.
TASTE and ADJUST. After straining, taste the cider. Add more sugar if needed, or a splash of hot water if the flavor is too concentrated.
ENJOY! Serve warm, or refrigerate for 1–2 hours until cold.
Cider Variations
- Sparkling Apple Cider: Chill and top with sparkling water.
- Caramel Apple Cider: Top warm cider with whipped cream and caramel.
- Extra Spiced: Add a cinnamon stick to each mug.
Kristyn’s Recipe Tips
- Do not peel the apples. Skins add flavor and color; just core and quarter as written.
- Keep the simmer gentle, a rolling boil can taste harsh.
- Cinnamon + Cinnamon Sticks. We use both. Ground spices give the cider stronger flavor, while cinnamon sticks add a gentler infused spice and make the cider more aromatic.
- Mash apples lightly after simmering for deeper flavor, then strain well.
- Strain twice. For a smoother, clearer cider, strain through a fine-mesh sieve first, then again through cheesecloth.
- Garnish. Garnish with freshly sliced apples and cinnamon sticks. Add them to the serving pitcher or to the individual glasses.
- Crockpot. Add the apples, water, sugar, and spices to a slow cooker. Cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours, then mash, strain, and adjust the sweetness as directed.
Apple Cider Recipe
Equipment
- fine mesh seive
Ingredients
- 10 large apples we use 5 Gala or 5 Honeycrisp with 5 Granny Smith apples
- 16 cups water
- ¾ cup sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon ground allspice
- 6 cinnamon sticks
Instructions
- Quarter each apple and remove the core. Place apple slices in a large stockpot and add water. Add enough water to cover the apples. Depending on the size of your pot and apples, you may not need every cup.
- Stir in the sugar, cinnamon, allspice, cinnamon sticks, and any optional spices. If using the orange, add it now. Bring to a simmer over medium heat, then cover and continue simmering gently for 2 hours.
- Once the apples are very soft, lightly mash them with a potato masher or sturdy spoon to release more juice and flavor.
- Carefully strain the apple mixture through a fine-mesh strainer. Set the solids aside if you plan to use them for applesauce or apple butter. Line the sieve with cheesecloth and strain the cider again.
- Taste and adjust. After straining, taste the cider. Add more sugar if needed, or a splash of hot water if the flavor is too concentrated.
- Serve warm, or refrigerate for 1–2 hours until cold.
Notes
- Do not peel the apples. Skins add flavor and color; just core and quarter as written.
- Cinnamon + Cinnamon Sticks. We use both. Ground spices give the cider stronger flavor, while cinnamon sticks add a gentler infused spice and make the cider more aromatic.
- Mash apples lightly after simmering for deeper flavor, then strain well.
- Strain twice. For a smoother, clearer cider, strain through a fine-mesh sieve first, then again through cheesecloth.
- Garnish. Garnish with freshly sliced apples and cinnamon sticks. Add them to the serving pitcher or to the individual glasses.
Slow cooker directions. To make, add all ingredients to the slow cooker and cook on high for 3–4 hours or low for 6–8 hours, stirring occasionally. Continue with Steps 3 and 4. Variations. For caramel apple cider, stir in 2 tablespoons of caramel sauce before serving. Waste not. Instead of discarding the apples after straining the cider, transfer the cooked, soft apples to a food processor and blend to make applesauce. Add cinnamon or other spices to taste.
Nutrition
Recipe FAQ
Yes. Use less sugar to start, especially if your apples are naturally sweet, then taste and adjust after straining.
Use a mix of sweet and tart apples, mash the softened fruit before straining, and simmer a little longer if needed to concentrate the flavor.
Store homemade apple cider in a covered container in the refrigerator for up to 5 days.
Leave at least 2 inches of headspace in a freezer-safe container so the cider has room to expand. Freeze for up to 3 months. Thaw in the refrigerator, then reheat gently and add a splash of water if needed.
More Like This
Warm Drinks
Homemade Wassail
30 mins
Hot Chocolate Recipe
8 mins
Caramel Apple Cider
25 mins
Mexican Hot Chocolate Recipe
30 mins
Holiday Drinks
Easy Eggnog Recipe
2 hrs 15 mins
Christmas Punch
3 mins
Shirley Temple Drink
5 mins
Peppermint Punch
5 mins
Collections
This recipe was originally published October 2021.
I personally like a lot of Apple flavor in my cider. This was too watered down for me. I think it would be great with less water.
Totally fair! If you love bold apple flavor, cutting back on the water is a great idea.
Barely any apple flavor at all. I followed directions and suggestions & frankly it wasn’t good at all.
I’m sorry to hear it didn’t turn out how you hoped. I appreciate you giving it a try.
Hello this looks really good! But I wanted to ask if I could make it without cinnamon sticks and just cinnamon because I feel like if I add 6 cinnamon sticks it will taste more like cinnamon and not apple cider. If not can I just add 1 or 2 cinnamon sticks?
Yes, you can absolutely use ground cinnamon instead! Just use about 2 teaspoons total if you skip the sticks. Or if you prefer a lighter cinnamon flavor, using 1 or 2 sticks works perfectly too.