Go Back

Apple Cider (Stovetop Simmered)

Apple cider made the classic stovetop way: quartered apples simmered low and slow until very soft, then mashed and strained for a naturally spiced, amber drink. Cinnamon sticks, cloves, star anise, and orange slices perfume the cider with a warm, fragrant finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Drinks
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Apples (quartered, skins on)
  • 12 medium apples Mix sweet and tart varieties (Honeycrisp, Fuji, Granny Smith). Keep skins and cores for color and pectin.
Spices and aromatics
  • 4 cinnamon sticks Plus more for serving if desired.
  • 10 whole cloves
  • 4 star anise
  • 1 orange Slice for simmering; reserve extra slices for serving if desired.
Water
  • 4 cup water Use additional water only if needed to fully cover apples.
Sweetener
  • 0.25 cup brown sugar or maple syrup Adjust to taste.
Flavoring
  • 1 tsp vanilla extract

Equipment

  • 1 Dutch oven

Method
 

Simmer the cider base
  1. Place the quartered apples (skins and cores on), cinnamon sticks, cloves, star anise, and orange slices into a large pot. Add enough water to cover the apples fully, then keep the pot ready for heating.
  2. Bring the pot to a boil over high heat, then immediately reduce to a gentle simmer. Simmer uncovered for 2 hours until the apples are very soft and the liquid tastes flavorful.
  3. Mash the softened apples with a potato masher while the cider is still simmering. Simmer for 30 more minutes to help release more body and flavor.
Strain and sweeten
  1. Strain the cider through a fine mesh sieve, pressing the pulp firmly to extract all the liquid. Discard the remaining solids.
  2. Stir in the brown sugar or maple syrup and vanilla extract, then taste and adjust sweetness as needed. Heat the cider briefly only if you need it warmer for serving.
Serve
  1. Serve the apple cider warm, with additional cinnamon sticks and orange slices for garnish. Keep the mug warm while the cider is at its best aroma.

Notes

For the most flavorful cider, keep it at a steady gentle simmer (not a hard boil) so the liquid stays aromatic. Refrigerate in a covered container up to 5 days; reheat gently on the stove. Freezing works—freeze up to 2 months and thaw in the fridge before reheating. For a lighter option, use maple syrup and reduce the amount slightly to match your sweetness preference.