A variety of apples simmered in cinnamon, cloves, nutmeg, and sugar. This spiced fresh apple cider is the perfect beverage for fall.
There’s no better beverage in the fall than apple cider, whether you drink it cold or hot.
I love the cinnamon-y flavor, it’s so warm and comforting. And can you already smell the spices wafting through your kitchen, and the rest of the house, as the cider is simmering? Fall has definitely arrived in the kitchen.
Last year, I made an apple cider using apple juice, which is definitely quick and easy. This year, we’re making it completely from scratch. It does take a little longer, but it’s just as easy and you can customize the amount of spices and sugar to your taste.
This apple cider can be made in one pot and requires very little prep so it’s super easy. The hard part is waiting for it to be done and then straining them. But it’s soo worth it.
Slice four apples into quarters or smaller, and place them in a pot. I used a combination of Granny Smith and Gala apples.
Fill the pot with water until it covers all the apples, about 5 cups.
Add ground cinnamon, ground cloves, nutmeg, brown sugar, and granulated sugar into the pot. Stir to evenly distribute the spices. Don’t worry if they float on top.
Allow the apple cider to simmer on medium heat for about 45-50 minutes. The apples will have softened, and the cider will appear thick.
Remove the cider from heat and allow it to cool down for about 15-20 minutes or at least, until it’s comfortable to touch.
Pour some of the cider through a fine mess strainer. I used this nut bag. Squeeze the bag to get as much of the cider out as possible. Once you’ve done that, throw out the pulp and pour more cider into the strainer/bag. Continue doing this until you’ve strained all of the cider and pulp.
You can serve the cider warm or cold.
- 4 medium sized apples, quartered
- 5 cups water
- ½ tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon ground clover
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- Add all the ingredients into a medium to large pot over medium to high heat.
- Allow the cider to simmer for about 45-50 minutes until the apples become soft and the cider appears thick.
- Remove the cider from heat and allow it to cool for 15-20 minutes, or until the cider is cool to touch.
- Pour a third of the cider and pulp into a fine mesh strainer. Squeeze as much of the cider out as possible before discarding the pulp. Continue until all the cider and pulp have been strained.
- Serve the cider warm or cold.