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Apple Cider

Apple cider made with a low simmer for a naturally spiced, golden-amber flavor from unpeeled apples. Simmered, mashed, and strained for a smooth cup with warm cinnamon and star anise notes.
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Prep Time 10 minutes
Cook Time 2 hours
mash simmer 30 minutes
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Drinks
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Apple cider base
  • 12 apples Mix of sweet and tart varieties; Honeycrisp, Fuji, and Granny Smith, quartered.
  • 4 cinnamon sticks For simmering.
  • 10 whole cloves Whole.
  • 4 star anise Whole.
  • 1 orange Sliced, for simmering.
  • 4 cup water Plus more to cover the apples.
  • 0.25 cup brown sugar or maple syrup Adjust to taste.
  • 1 tsp vanilla extract Stir in at the end.
  • 2 cinnamon sticks For serving, optional.
  • 2 orange slices For serving, optional.

Equipment

  • 1 Dutch oven

Method
 

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

Notes

For the best flavor, skim any foam once it starts to simmer and keep the pot at a steady low simmer (not a hard boil). Refrigerate in a sealed container for up to 4 days; rewarm gently on the stove or microwave. Freezing is yes—freeze in portions for up to 2 months and thaw in the fridge before reheating. If you want a lighter sweetness, reduce or omit the brown sugar/maple syrup and rely on the fruit’s natural sugars.