Spiced Apple Cider
This warming spiced apple cider is the perfect autumn beverage, infused with cinnamon, cloves, and fresh citrus. Simmered slowly to develop deep flavors, it fills your home with an irresistible aroma and delivers cozy comfort in every sip.
Equipment
- Large pot or Dutch oven 4-6 quart capacity
- Fine-mesh strainer For straining spices
- Ladle For serving
- Mugs or heat-safe glasses
Ingredients
- 8 cups fresh apple cider 1.9 liters, unfiltered works best
- 1 medium orange sliced into rounds
- 1 medium lemon sliced into rounds
- 4 cinnamon sticks 3-inch sticks
- 8 whole cloves
- 6 whole allspice berries
- 4 star anise optional, for deeper flavor
- 1 teaspoon whole black peppercorns 5g, adds subtle warmth
- 1 piece fresh ginger 2-inch piece, about 30g, sliced
- 1/4 cup brown sugar 50g, or maple syrup, adjust to taste
For Serving (Optional)
- apple slices fresh, for garnish
- cinnamon sticks extra, for stirring
- rum or bourbon 1-2 oz per serving for spiked cider
Instructions
- Pour the apple cider into a large pot and add orange slices, lemon slices, cinnamon sticks, cloves, allspice, star anise (if using), peppercorns, ginger, and brown sugar.
- Bring the mixture to a gentle boil over medium-high heat, then reduce heat to low and simmer uncovered for 45-60 minutes, stirring occasionally. The cider should be fragrant and deeply flavored.
- Strain the cider through a fine mesh strainer into a serving pot or back into the cleaned pot, discarding the solids. Taste and adjust sweetness if needed.
- Serve hot in mugs, garnished with fresh apple slices and a cinnamon stick if desired. For spiked cider, add 1-2 oz of rum or bourbon to each serving.
Notes
- Use fresh, quality apple cider (not apple juice) for the best flavor. Unfiltered cider adds more body and apple taste.
- Whole spices work better than ground for cleaner flavor and easier straining. You can tie them in cheesecloth for even easier removal.
- The cider can be kept warm in a slow cooker on low for serving at parties, up to 4 hours.
- Store leftover cider in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave.
- For a sweeter cider, increase brown sugar to 1/2 cup or add honey to taste. For less sweet, omit or reduce sweetener.
- Make it festive by adding cranberries during the last 15 minutes of simmering for tart flavor and color.
- The spices can be reused for one more batch if strained out and refrigerated immediately, though flavor will be milder.
- For adult gatherings, set up a cider bar with rum, bourbon, brandy, and garnishes like caramel sauce or whipped cream.
- This recipe doubles or triples easily for large gatherings. Use a larger pot or divide between two pots.
- Ground spices can be substituted in a pinch: use 1 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp allspice, but strain through coffee filter.
Nutrition
Serving: 1CupCalories: 120kcalCarbohydrates: 30gSodium: 25mgPotassium: 240mgSugar: 28gVitamin C: 8mgCalcium: 2mgIron: 4mg
Tried this recipe?Let us know how it was!