Name: Homemade Spiced Apple Cider with Orange and Maple
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: American
Ingredients: 10 to 12 medium apples; 2 large oranges; 4 to 5 cinnamon sticks (2–3 inches each); 1 tablespoon whole cloves (or 1 teaspoon ground cloves); 1 whole nutmeg; 1 star anise; 1 teaspoon allspice berries; 4 whole black peppercorns; 1 gallon (16 cups) water (filtered, if possible); ½ cup pure maple syrup (or packed dark brown sugar; more to taste); 1 teaspoon pure vanilla extract; Apple slices; Cinnamon sticks

Why You’ll Love This Recipe

I love how this cider blends the classic taste of apples and cinnamon with the unexpected brightness of orange and the rich sweetness of maple syrup. It’s a step up from your average cider, thanks to the addition of vanilla and optional spices like star anise and peppercorns. Plus, it’s easy to make on the stovetop in a single pot. I can enjoy it warm with a cinnamon stick or serve it chilled with a splash of bourbon when I’m in the mood for something a little more festive.

Ingredients

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

Main Ingredients

10 to 12 medium apples
2 large oranges
4 to 5 cinnamon sticks (2–3 inches each)
1 tablespoon whole cloves (or 1 teaspoon ground cloves)
Optional: 1 whole nutmeg, 1 star anise, 1 teaspoon allspice berries, 4 whole black peppercorns
1 gallon (16 cups) water (filtered if possible)
½ cup pure maple syrup (or packed dark brown sugar, with more to taste)
1 teaspoon pure vanilla extract

For Serving

Apple slices
Cinnamon sticks
Optional: 2 tablespoons bourbon or rum per drink

Directions

I start by adding the apples to a large stockpot. I quarter the oranges, remove the peel from one, and leave it on the other — that mix of bitter and bright adds depth. Both go into the pot with the cinnamon sticks, cloves, and any optional spices.
I pour in the water, making sure to leave at least 1½ inches of space at the top. I bring it to a rapid simmer over high heat, then reduce to low and cover it to simmer gently for 2 hours.
Once the apples and oranges are soft, I mash everything gently with a potato masher to release even more flavor. I remove the orange with the peel on and let the rest simmer uncovered for another hour.
I strain the mixture through a fine mesh strainer or cheesecloth into a large bowl, pressing the solids to get every last drop.
I pour the cider back into the pot and stir in the maple syrup (or brown sugar) and vanilla. I warm it gently and taste to adjust the sweetness.
I serve it warm or cold, garnished with apple slices and cinnamon sticks. For an adult version, I add a splash of bourbon or rum to each glass.

Servings and timing

This recipe makes about 12 cups of cider, which equals 12 servings. It takes 10 minutes to prep, 3 hours to cook, and a little time at the end for straining and finishing — about 3 hours and 15 minutes in total. It’s great for a weekend treat or as a make-ahead holiday beverage.

Variations

I sometimes use dark brown sugar instead of maple syrup for a deeper molasses flavor.
Leaving out the optional spices keeps the cider more classic and kid-friendly.
For a bolder, more aromatic profile, I add star anise and black peppercorns — just a few go a long way.
A mix of tart and sweet apples (like Granny Smith and Gala) gives the best depth of flavor.
I occasionally add a splash of lemon juice at the end to brighten things up if my apples are on the sweeter side.

Storage/Reheating

Once cooled, I store the cider in an airtight container in the fridge for up to 5 days. It reheats beautifully on the stovetop or in the microwave. For longer storage, I freeze it in quart-sized jars or containers, leaving some space for expansion. When I’m ready to enjoy it again, I thaw it overnight in the fridge and warm it gently before serving.

FAQs

Can I use ground spices instead of whole?

Yes, when I don’t have whole spices, I use ground — just in smaller amounts. Ground spices are more concentrated and can cloud the cider, but the flavor is still delicious.

Do I need to peel the apples?

Nope! I always leave the peels on. They add color and flavor, and everything gets strained out at the end anyway.

Is it okay to sweeten with something other than maple syrup or brown sugar?

Absolutely. I’ve used honey and agave syrup in a pinch, and both worked well. Just add gradually and taste as I go.

What’s the best way to serve this at a party?

I like to keep it warm in a slow cooker set to “keep warm” so guests can help themselves. I set out cinnamon sticks, apple slices, and bourbon for optional garnishes.

Can I make this in advance?

Yes, this cider is perfect for making a day or two ahead. I just store it in the fridge and reheat it gently before serving.

Conclusion

This homemade spiced apple cider with orange and maple is one of my favorite seasonal drinks — warm, inviting, and so easy to make. With fresh fruit, real spices, and a touch of sweetness, it’s the kind of recipe that makes me slow down and savor the moment. Whether I’m sipping it quietly or sharing with a crowd, it always brings a little extra comfort to the day.

Homemade Spiced Apple Cider with Orange and Maple

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Author: Mia
Total Time: 3 hours 15 minutes
Yield: 12 servings (12 cups)
Diet: Vegan

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Description

This cozy stovetop cider blends fresh apples, citrus, warm spices, and pure maple syrup into the perfect fall or holiday drink—delicious served warm or chilled.

Instructions

Prepare Ingredients:
Add apples (whole or quartered) to a large stockpot. Quarter both oranges, peeling one and leaving the peel on the other. Add oranges, cinnamon sticks, cloves, and optional spices.

Add Water & Simmer:
Pour in the water, ensuring 1½ inches of space from the top. Bring to a rapid simmer over high heat. Reduce to low, cover, and simmer for 2 hours, until fruit is soft.

Mash Fruit:
Mash the softened fruit with a potato masher. Remove the orange with peel. Continue simmering uncovered for 1 hour to deepen the flavor.

Strain the Cider:
Strain through a fine mesh strainer or cheesecloth into a large bowl, pressing solids to release juices. Discard solids.

Sweeten & Finish:
Return strained cider to pot. Stir in maple syrup (or brown sugar) and vanilla extract. Warm gently and adjust sweetness as needed.

Serve:
Serve warm or chilled. Garnish with apple slices and cinnamon sticks. Optionally, add bourbon or rum for an adult version.

Notes

Best made with a mix of tart and sweet apples for balance.

Filtered water enhances the flavor clarity.

Optional spices add complexity but are not required.

Adjust sweetness to taste based on apple variety.

Store leftovers in the fridge for up to 5 days or freeze for later.

Prep Time: 10 minutes
Cook Time: 3 hours
Category: Beverage
Method: Stovetop
Cuisine: American