Description
This Hot Apple Cider recipe offers a warm, spiced beverage perfect for chilly days or holiday gatherings. Using a blend of apples, oranges, cinnamon, cloves, ginger, and optional aromatic spices, the cider is simmered to extract a rich, comforting flavor. Sweetened with maple syrup and brown sugar and enhanced with vanilla, it can be served warm or chilled, delivering a delightful treat for all ages.
Ingredients
Scale
Fruit and Spices
- 12 medium apples, quartered with peels and seeds (mix of Granny Smith, Fuji, Honeycrisp, Gala)
- 2 large ripe oranges, peeled and quartered
- 4 cinnamon sticks (3-4 inch each)
- 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 and quartered oranges, cinnamon sticks, peeled ginger, whole cloves, and any optional spices into a large 12-quart stockpot or the largest pot available.
- Add water: Pour up to 1 gallon of water into the pot. If the pot is smaller, fill it leaving 1 1/2 to 2 inches of space at the top, as you may add more water later.
- Simmer: Cover the pot and bring to a rapid simmer over high heat. Once simmering, reduce heat to low and let it simmer gently, covered, for 2 to 2 1/2 hours until the fruit is very soft.
- Mash: Use a potato masher or a wooden spoon to mash the softened fruit against the side of the pot to release more juices.
- Simmer again: Continue simmering uncovered for an additional 1 hour to concentrate flavors.
- Strain: Place a fine mesh strainer over a large bowl or two. Ladle the cider into the strainer in batches and press down on the solids to extract as much liquid as possible. Discard solids.
- Add sweetener: Return the strained cider to the pot. Add any remaining water if you did not use the full gallon initially. Stir in the maple syrup, brown sugar, and vanilla extract until dissolved and combined.
- Adjust to taste: Taste the cider and add additional sweetener 1 tablespoon at a time if desired. Season with ground cinnamon, ground ginger, ground cloves, or ground nutmeg in small amounts to your preferred taste.
- Serve: Serve the cider warm or chilled. Enjoy as is or explore different serving ideas as preferred.
Notes
- Peel oranges before adding to avoid bitterness.
- For slow cooker method, cook on low for 6-7 hours or on high for 3 hours.
- Store cider in airtight container in refrigerator up to 1 week.
- Freeze in airtight freezer-safe containers for up to 3 months; leave 3/4 inch space at top to allow for expansion.
- Thaw frozen cider overnight in refrigerator and reheat if desired.
- Try variations with different spices or serving styles as detailed in the post.
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal
- Sugar: 25 g
- Sodium: 5 mg
- Fat: 0.3 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 0.3 g
- Cholesterol: 0 mg
