How To Make Apple Cider

Apple cider is one of my absolute favorite parts of fall. I’ll never forget drinking a fresh glass of apple cider at an orchard after a day of apple-picking back when I was in elementary school. It was such a special treat. It was not until just recently that I discovered how easy it is to make apple cider at home. It hardly requires any ingredients or work. All you need is a few hours of patience!

Ingredients & materials:

Homemade apple cider ingredients

10 apples (I used fuji apples for a cider that would be naturally on the sweeter side — read our post on the benefits of apples to find out about some different types!)
½ cup sugar (You may want to add more if your apples are tart)
4 cinnamon sticks
Water (Enough to cover the apples in the pot)
Large stock pot
Potato masher


1. Quarter your apples and place them into your pot. Feel free to leave the skin and seeds in tact – this will not affect your outcome. Fill the pot with just enough water to cover the apples, then add in the sugar.

Apples in a pot

2. Wrap your cinnamon sticks in a doubled-up cheesecloth and tie. Then place into the pot. You could also add in any other spices of your choice – allspice, cloves, etc.

Cinnamon sticks on a cheesecloth

3. Boil uncovered on high for one hour, checking frequently.

4. Turn heat to low and let simmer for two hours, covered.

5. Remove from heat and let cool.

5. Discard spices and mash apples to a pulp.

6. Use a strainer to separate the juice from the pulp. Then place the pulp in a doubled-up cheesecloth and squeeze out the reminder of the juice.

7. If you’d like, you can carve out an apple and use it to serve your apple cider! It looks adorable with an extra cinnamon stick in there, as well.

Apple cider in an apple, doiley, pinecone

This cider should stay good for about a week, if stored in an air-tight container in the refrigerator. Enjoy!

More healthy recipes from the BLDG 25 Blog.

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  1. This looks so yummy! I might wait for Thanksgiving to roll around and make this for the family..Thank you so much for the awesome recipe!

  2. This is a great idea, I would have never thought to make my own! For a fresh and unpasteurized version, you could probably just throw apples in a blender and strain them through cheesecloth, too.

    Thanks for the great idea!

  3. This looks great. My apple tree keeled over recently, so this seems like the perfect thing to make with all the apples!

  4. I use it to treat my cat’s dry skin. Just put a little vinegar in a spray bottle with water and mist. His fur was so dry and he looked like he had dandruff, now his coat is healthy and he has no flakes. I also use a lint roller, he seems to love it!

  5. I have a question about using a cheesecloth. Is this step actually necessary, or can you just put in the cinnamon sticks. I have zero experience using cinnamon sticks in recipes.

  6. I made your apple sauce and apple cider. They are great and I’m going to make the other eight apple recipes. Thank you and Merry Xmas.

  7. What if you don’thave a cheesecloth for the cinnamon sticks? Can i just put them in the water with the apples?

  8. I haven’t made this recipe, but i saw someone asking about freezing it. We always pick up an extra gallon of cider in the fall from our local farm and stash it in the freezer. It has become tradition to have cider slushies (partially thawed gallon, shaken up VERY well) and popcorn while watching fireworks on the 4th of July :-)

  9. I like the idea of just quartering the apples – no muss or fuss. That’s cool! Has canning instructions for Apple Cider. We’ve had good luck with it. I’m two batches in and a few more to go. I put my spices/cinnamon sticks right in the pot of boiling apples and fish them out when I strain it and before I put the pulp in the foley mill to do apple sauce.

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