How to Make Apple Cider

As you’ve probably read in my other posts, I loved cooking falls foods not just for the taste of them, but for the smell of them. I love having something like apples or pumpkin cook on the stove and fill my apartment with cozy fall smells. (Can you say hygge?) Keep reading to learn how to make apple cider.

How to Make Apple Cider


  • 10 Large Apples (such as gala, fuji, or cortlandt)
  • 1 Orange
  • 3-4 Cinnamon Sticks
  • 1 tsp Cloves
  • 1 tsp Allspice
  • 1 tsp Nutmeg
  • ~1/2 cup Brown Sugar (to taste)
  • 10 cups Water (adjust to your liking)

Materials Needed


  1. Wash apples, cut them into chunks, and add to stock pot. Peel the orange, remove seeds, rip the orange into half, and add to the pot as well. Add spices and sugar if needed. (Some people will prefer anywhere from 1/4 cup to 3/4 cup of brown sugar). Add just enough water to the pot to cover the fruit.
  2. Bring the pot to a boil. Once it reaches a boil, lower heat to a simmer and cover with a lid. Let it continue to cook for about 2 hours.
  3. After 2 hours, mash the fruit with a potato masher or spoon and continue to let it simmer for another hour.
  4. After an hour, remove the fruit from heat and strain with a fine mesh strainer or cheese cloth. (I don’t have a strainer, so I used a cheese cloth).
  5. Compost solids once they are removed, and serve apple cider warm.

**The type of apple you should use for this recipe depends on your taste preferences. I prefer a sweet apple cider, as opposed to a tart apple cider. If you want to find what type of apple you should use for this recipe, read about the different flavors of apples here.**

And that’s all you need to make homemade apple cider on the stovetop! I hope you enjoyed this cozy fall recipe.

Looking for more fun fall recipes? Check out others below:

How to Make Stovetop Apple Butter

Butternut Squash Soup Recipe

Butternut Squash Fritters

Butternut Squash Risotto

6 responses to “How to Make Apple Cider”

    • 7-10 days in the fridge. You can probably push it to 2 weeks but it might start fermenting after that point. I’m sure you can also freeze it, but I’m unsure what it tastes like after defrosting.

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