Description
A cozy and flavorful Hot Apple Cider recipe made by simmering a blend of fresh apples, peeled oranges, warming spices, and sweetened with pure maple syrup and brown sugar. Perfect for chilly days and holiday gatherings.
Ingredients
Scale
Fruits and Spices
- 10 to 12 medium apples, quartered with peels and seeds (mix of Granny Smith, Fuji, Honeycrisp, Gala)
- 2 large ripe oranges, peeled and quartered
- 4 (3-4 inch) cinnamon sticks
- 1 tablespoon whole cloves
- 1 inch fresh ginger, peeled
- 1 star anise (optional)
- 1 whole nutmeg or 1/2 teaspoon ground nutmeg (optional)
- 1 teaspoon allspice berries (optional)
- 5 whole black peppercorns (optional)
Liquids and Sweeteners
- 1 gallon (16 cups) water
- 1/4 cup pure maple syrup
- 1/4 cup packed brown sugar
- 1 teaspoon pure vanilla extract
Instructions
- Add ingredients to pot: Place quartered apples, peeled oranges, cinnamon sticks, ginger, cloves, and any optional spices into a very large stockpot (12-quart ideal, smaller pot also works).
- Add water: Pour in the full gallon of water if your pot is large enough; otherwise, fill leaving 1.5 to 2 inches of space at the top for simmering capacity.
- Simmer: Cover and bring the water to a rapid simmer over high heat, then reduce heat to low and simmer covered for 2.5 hours or until fruit is very soft.
- Mash: Using a potato masher or wooden spoon, mash the softened fruit to release juices and flavors.
- Simmer again: Continue simmering uncovered for 1 more hour to intensify flavor and reduce liquid slightly.
- Strain: Place a fine mesh strainer over a large bowl and ladle the cider through, pressing solids to extract as much liquid as possible; discard solids.
- Add sweetener: Return strained cider to the pot, add any remaining water if full gallon wasn’t used before, then stir in maple syrup, brown sugar, and vanilla extract.
- Adjust to taste: Taste and add more sweetener or ground spices (cinnamon, ginger, cloves, nutmeg) slowly as desired for balanced sweetness and spice.
- Serve: Enjoy the hot apple cider warm or chilled with optional garnishes or mix-ins as you prefer.
Notes
- Peel oranges before adding to the pot to avoid bitterness in the cider.
- For slow cooker method, combine all ingredients in a large slow cooker and cook on low for 6 to 7 hours or on high for 3 hours.
- Store leftover cider in airtight containers in the refrigerator for up to 1 week.
- Freeze cider in freezer-safe containers with 3/4-inch headspace for up to 3 months; thaw overnight in the refrigerator before reheating.
- Adjust sweetness and spices based on personal preference and apple/orange sweetness.
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal
- Sugar: 24 g
- Sodium: 5 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 0.5 g
- Cholesterol: 0 mg
