📝 About This Recipe
This deeply aromatic, artisanal cider captures the very essence of a crisp autumn afternoon in a single mug. By slow-simmering a medley of sweet and tart apples with warming mulling spices and a touch of citrus, we extract a complex, velvety nectar that far surpasses any store-bought version. It is a rustic, soul-warming beverage that fills your home with the nostalgic scent of cinnamon, clove, and caramelized fruit.
🥗 Ingredients
The Apple Base
- 5 large Gala or Fuji Apples (sweet variety, washed and quartered)
- 5 large Granny Smith Apples (tart variety, washed and quartered)
- 2 large Honeycrisp Apples (for balanced juice content)
Aromatic Aromatics & Citrus
- 1 large Orange (halved)
- 4 pieces Cinnamon Sticks (Ceylon or Cassia)
- 1 teaspoon Whole Cloves
- 1 teaspoon Whole Allspice Berries
- 2 pieces Star Anise (provides a subtle licorice depth)
- 1 inch Fresh Ginger (sliced into rounds)
- 1/2 piece Whole Nutmeg (cracked)
Sweetener and Liquid
- 12-16 cups Filtered Water (enough to cover apples by 2 inches)
- 1/2 cup Dark Brown Sugar (packed; adjust to taste)
- 1/4 cup Maple Syrup (Grade A Amber for richness)
For Garnish
- 8-10 pieces Fresh Cinnamon Sticks (one per glass)
- 1 piece Orange Slices (thinly sliced wheels)
- 1/2 cup Fresh Cranberries (optional for a pop of color)
👨🍳 Instructions
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1
Begin by thoroughly washing all your apples and the orange to remove any wax or debris.
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2
Quarter the apples, leaving the skins, cores, and seeds intact, as these contain pectin and tannins that add body and flavor to the cider.
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3
Place the apple quarters and the halved orange into a large stockpot (at least 10-12 quart capacity).
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4
Add the cinnamon sticks, cloves, allspice, star anise, ginger, and cracked nutmeg to the pot.
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5
Pour the filtered water over the fruit and spices until the water level is about 2 inches above the apples.
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6
Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to medium-low.
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7
Cover the pot and let it simmer for 2 hours. The apples should be very soft and losing their color.
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8
After 2 hours, use a potato masher or a large wooden spoon to mash the softened apples and orange halves against the side of the pot to release all their juices.
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9
Cover and continue to simmer for another 1 hour to allow the flavors to fully meld and deepen.
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10
Turn off the heat and allow the mixture to cool slightly for easier handling.
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11
Strain the mixture through a fine-mesh sieve into a clean pot or pitcher, discarding the solids. For an even clearer cider, strain a second time through cheesecloth.
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12
While the cider is still warm, stir in the brown sugar and maple syrup until completely dissolved.
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13
Taste the cider and adjust the sweetness if necessary; remember that the flavors will continue to develop as it sits.
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14
Serve warm in mugs, garnished with a fresh cinnamon stick, an orange wheel, and a few floating cranberries for a festive touch.
💡 Chef's Tips
Always use a mix of apple varieties; the balance between sweet (Gala) and tart (Granny Smith) is crucial for a complex flavor profile. Do not peel the apples! The skins provide the deep amber color and essential nutrients that define a traditional cider. If you prefer a 'hard' version, add a splash of dark rum or bourbon to individual mugs just before serving. To avoid a bitter aftertaste, ensure you don't over-boil the citrus; simmering is the key to gentle extraction. Store leftovers in an airtight glass jar in the refrigerator for up to 5 days; it actually tastes even better the next day.
🍽️ Serving Suggestions
Pair with warm cider donuts tossed in cinnamon sugar for the ultimate fall experience. Serve alongside a sharp cheddar cheese platter and crusty baguette to balance the sweetness. Complement a slice of pumpkin pie or pecan tart during holiday gatherings. Use as a base for a festive punch by adding sparkling ginger ale and pomegranate seeds. Enjoy as a soothing nightcap on a cold evening, served in a pre-warmed ceramic mug.