Why You’ll Love This Recipe

I always look forward to making this cider when the weather turns crisp. It’s not just the taste — though it’s undeniably delicious — it’s also the experience. I get to use a mix of apples for a more complex flavor, adjust the sweetness just how I like it, and even sneak in a splash of bourbon when the mood strikes. It’s one of those recipes that adapts to whatever I’m feeling. Plus, it makes the whole house smell amazing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

16–20 apples (a mix of sweet and tart), quartered, peels and cores left on
2 tablespoons ground cinnamon + 2 cinnamon sticks
1 teaspoon allspice
½ teaspoon cloves (whole or ground)
1 cup brown sugar (adjust to taste)
Peel of 1 orange
Juice of 1 lemon
Optional: 1-inch piece of fresh ginger, sliced
Cold water (enough to cover apples by about 2 inches)

Directions

I start by adding the quartered apples, all the spices, brown sugar, citrus peel and juice, and ginger (when I use it) into a large stockpot.
I pour in enough cold water to cover everything by about 2 inches.
Then I bring it all to a rolling boil and let it cook uncovered for 1 hour.
After that, I lower the heat, cover the pot, and let it simmer gently for 2 more hours.
When the apples are nice and soft, I mash them gently with a potato masher to extract all their flavor.
I strain the mixture through a fine mesh strainer lined with cheesecloth for a beautifully clear cider, and discard the solids.
I taste and adjust the sweetness or spice if needed, then serve it warm for a cozy treat — or chilled if I’m in the mood for something refreshing.

Servings and timing

This recipe makes about 10–12 servings, depending on the size of the apples and how much water is used. It takes approximately 15 minutes of prep time and 3 hours of cooking time, making it a wonderful weekend project or holiday prep activity.

Variations

I like to garnish mugs with a cinnamon stick, a slice of orange, or an apple wedge for an extra-special touch.
When I want something sweet and indulgent, I’ll top the cider with whipped cream and a sprinkle of cinnamon — it’s like a warm apple pie in a mug.
On warmer days, I serve it over ice for a cool, spicy refreshment.
And for adult gatherings, a splash of dark rum, bourbon, or spiced whiskey turns this into a cozy cocktail that’s hard to beat.

Storage/Reheating

I store any leftover cider in an airtight container in the refrigerator for up to 5 days. When I’m ready for a cup, I simply reheat it on the stove over low heat or microwave it in a mug until warm. It also freezes beautifully — I just make sure to leave room in the container for expansion. Thaw overnight in the fridge and reheat as needed.

FAQs

How can I make this cider sweeter?

I adjust the sweetness by adding more brown sugar after tasting. Honey or maple syrup also work if I want a different depth of flavor.

Can I make this in a slow cooker?

Yes, I just add everything to the slow cooker, cover with water, and cook on low for 6–8 hours or high for 3–4 hours before mashing and straining.

What type of apples should I use?

I use a mix of sweet apples like Fuji or Gala and tart ones like Granny Smith to balance flavor. Any apple variety works though, depending on what I have on hand.

Do I need to peel or core the apples?

Nope! I leave the peels and cores on since everything gets strained out at the end, and they actually add extra flavor and richness to the cider.

Is this recipe gluten-free?

Yes, this homemade spiced apple cider is naturally gluten-free as long as all ingredients used (especially any alcohol add-ins) are verified to be gluten-free.

Conclusion

There’s something deeply satisfying about making a big batch of homemade spiced apple cider. Whether I’m serving it at a holiday gathering or just sipping it on a chilly evening, it’s the kind of drink that warms from the inside out. It’s easy to make, endlessly customizable, and always a crowd-pleaser — exactly the kind of recipe I like to keep on hand all season long.