Homemade Apple Cider

Did you know that you can make Homemade Apple Cider with just three main ingredients? This apple cider captures the flavours of fall in one sip with tons of apple flavour and a few fall spices. Enjoy this apple cider hot or chilled on a cozy fall day!

Why Seasonal Apples Matter

When it comes to making apple cider, the key to a rich, flavourful cider lies in the quality of the apples you use. Apples are in season from early September to November here in south-coastal British Columbia, and it’s the best time to use them in fall recipes. When picked at their peak, many varieties of apples offer sweetness, tartness, and depth of flavour. Unlike apples that have been stored for months, seasonal apples retain their intense apple flavour and natural juiciness, resulting in a delicious and flavourful cider.

As always, try to buy local apples where possible. Not only will they taste incredible during this time of year, but it also supports local farmers and reduces the environmental impact associated with transporting out-of-season produce. Plus, there’s something deeply satisfying about knowing that your cider is made from fruit that was grown close to home and harvested at just the right time!

Choosing the Right Apples for Cider

The beauty of this Homemade Apple Cider is that you can tailor the flavour to your preference by selecting (or combining) different apple varieties. Some apples are sweet, while others are tart, and the combination of these flavours can create a cider that’s complex and delicious. Here are a few apple varieties that work particularly well in cider:

1. Honeycrisp: These apples are known for their crisp texture and balanced sweetness, and are my favourite variety of apple to use for apple cider, as well as for fall cooking and baking. They add a great sweetness and well-rounded flavour to cider without being overpowering.
2. Sunrise: Sunrise apples are one of the first variety of apples that are harvested each season. This apple has a great sweet apple flavour and can stand up to baking and cooking. This variety is local to British Columbia and was developed in Summerland, BC.
3. Gala: Gala apples are sweet with a hint of vanilla-like flavor, making them a great option for those who enjoy a milder, sweeter cider. They also pair well with spices like cinnamon and nutmeg. These apples are often fairly cheap as well!
4. Fuji: With their high sugar content, Fuji apples contribute a natural sweetness to cider. Their juicy, firm flesh makes them ideal for pressing, ensuring you get the most juice out of every apple. This is another apple variety that is fairly inexpensive.
5. Granny Smith: If you prefer a cider with a bit of a tangy bite, Granny Smith apples are an excellent choice. Their tartness balances the sweetness of other apples. I would suggest adding 1 or 2 Granny Smith apples to this recipe (rather than making the recipe with all Granny Smith apples) so that it is not too tart.

Get the Recipe: Homemade Apple Cider

Homemade Apple Cider

Melissa

Did you know that you can make Homemade Apple Cider with just three ingredients? This apple cider captures the flavours of fall in one sip with tons of apple flavour and a few fall spices. Enjoy this apple cider hot or chilled on a cozy fall day!

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 3 hours hrs 45 minutes mins

Course Drinks

Cuisine American, Canadian

Servings 6

Calories 199 kcal

Ingredients

  

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• 12 apples cored (I like Sunrise or Honeycrisp apples in this recipe)
• 14 cups water
• 5 cinnamon sticks
• 6 cloves whole
• 1 teaspoon ground nutmeg

Instructions

 

• Core all the apples, cut into quarters, and add them to a large pot along with all the spices. Fill the pot with water ensuring that all the cored apples are floating in the water. If not, add more water so that they are at least 2 inches away from the bottom of the pot.
• Bring to a boil and continue to boil over medium-high heat, uncovered, for 1 hour and 30 minutes. Then cover the pot, reduce the heat to a simmer and cook for 2 hours. The apple cider should be a golden brown colour and taste like apple cider.
• Pour the contents of the pot into a strainer lined with two layers of cheesecloth that is set over a large bowl (or another pot). Let the apple cider drain through the cheesecloth into a bowl or clean pot until most of the liquid has been removed, then squeeze out the remaining liquid using your hands. You can save the leftover apple pulp for baking as it can be used as a substitution for applesauce, just remove the spices.
• Transfer the apple cider to sterilized jars or a pitcher. Enjoy the apple cider hot or cold!

Video

Notes

• This recipe makes 1.9 litres of apple cider (or 64oz)
• You can add sugar or maple syrup to sweeten the cider, if desired. However, I find that it does not need it, especially if you are using apples when they are in season. If adding sugar, wait until the apple cider is fully cooked to adjust the sweetness to your liking. 
• The apple cider can be kept in the refrigerator for 1 week. You can also freeze or can the apple cider. 

Nutrition

Calories: 199kcalCarbohydrates: 53gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.05gSodium: 32mgPotassium: 405mgFiber: 10gSugar: 38gVitamin A: 206IUVitamin C: 17mgCalcium: 70mgIron: 1mg

Keyword apple cider, apple cider recipe, fall cocktails, fall drinks, homemade apple cider, spiced cider

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