This homemade apple cider is the perfect way to bring the cozy flavors of fall into your home. With just a few simple ingredients, you can create a warm, comforting drink that’s great for chilly days.
Whether you make it in a Dutch oven or a crockpot, it’s easy to prepare and sure to be a hit with family and friends.
A Personal Note
Apple cider is my favorite drink – warm or cold, it doesn’t matter. I was eager to purchase a cider press so we could make our own real homemade apple cider but the price was a little out of our budget.
Not to mention it seemed a little overkill for our own personal use. Eventually I stumbled across mulled ciders and crockpot ciders. with a few tweaks here and there I was able to create an easy homemade version of the apple cider I loved so much and now I’m sharing it with you!
Why You’ll Love This Recipe
- This recipe brings the cozy flavors of fall right into your kitchen. The mix of apples, warm spices, and a touch of orange makes a delicious, comforting drink that’s perfect for chilly days. It’s like enjoying a warm hug of autumn!
- Whether you’re using a Dutch oven or a crockpot, this recipe is super easy to make. You don’t need any fancy equipment, and it takes very little hands-on time, so anyone can whip up this tasty cider.
- With just a few simple ingredients—apples, an orange, spices, and water—you can create a delicious, homemade cider without any artificial flavors or preservatives. This recipe is all about using natural, wholesome ingredients that you can feel good about.
- This cider can be enjoyed on its own, but it’s also versatile enough to be used in other recipes or as a base for cocktails. You can serve it hot, chilled, or even spiced up with a splash of bourbon or rum for a cozy, adult treat.
- The recipe is ideal for canning, so you can preserve the flavors of fall and enjoy them throughout the year. Homemade apple cider also makes a thoughtful, personal gift or to enjoy during the holiday season or for special occasions.
Recipe Tips
Choose a mix of apples: Use a variety of apples, such as a mix of sweet (Honeycrisp, Fuji) and tart (Granny Smith) varieties. This will give your cider a more complex and balanced flavor.
Leave the skins on: When preparing the apples, leave the skins on for added flavor and natural color in your cider. The skins also contain pectin, which helps give the cider a slightly thicker consistency.
Strain carefully: When straining the cider, use a fine mesh sieve or cheesecloth to ensure a clear, smooth liquid. Press the solids gently to extract as much juice as possible without letting pulp into the final cider.
Equipment
- Large pot or Dutch oven: To cook the apple cider and bring it to a boil.
- Canning jars: Pint or quart-sized jars, sterilized, for storing the apple cider.
- Lids and bands: New canning lids and screw-on bands to seal the jars.
- Jar funnel: To help pour the hot cider into the jars without spilling.
- Ladle: For transferring the apple cider into the canning jars.
- Clean, damp cloth: To wipe the rims of the jars before sealing.
- Waterbath canner: A large pot with a rack used for processing the jars in boiling water.
- Jar lifter: To safely lift the hot jars in and out of the canner.
- Towel-lined surface: A place where the jars can cool undisturbed after processing.
Ingredients
- Apples: A mix of sweet apples that you have access to.
- Cinnamon sticks: Whole cinnamon sticks
- Cloves: Whole cloves
- Allspice: Ground or whole
- Orange: Slice the orange into rounds, keeping the peel on.
- Water
How to Make Homemade Dutch Oven Apple Cider
Prepare the fruit: Wash the apples and orange thoroughly. Cut the apples into quarters, leaving the skin intact. Slice the orange into rounds, leaving the peel on.
Combine ingredients: In a large dutch oven (or crockpot), place the apple quarters and orange slices. Add the cloves, cinnamon sticks, and allspice. Pour the 2 quarts of water over the fruit and spices.
Simmer the cider: Place the Dutch oven over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 2 hours. Stir occasionally, pressing the fruit with a spoon to help release the flavors.
Mash the fruit: After 2 hours, use a potato masher or the back of a spoon to mash the apples and orange slices in the pot. This helps extract even more flavor into the cider. Let the cider simmer for another 2 hours.
Strain the cider: Carefully strain the mixture through a fine mesh sieve or cheesecloth into another pot or heat-safe pitcher, pressing down on the solids to extract as much liquid as possible.
Serve:
Serve the apple cider warm, or let it cool and refrigerate for later. You can reheat it as needed or can for long term storage.
Waterbath Canning Steps
Sterilize your jars: While the cider is simmering, prepare your canning jars. Wash them in hot, soapy water, then rinse well. Sterilize the jars by placing them in a boiling water bath for 10 minutes. Keep the jars hot until you’re ready to fill them. Also, prepare the lids according to the manufacturer’s instructions, typically by simmering them in hot water (not boiling) for 5 minutes.
Reheat the cider: After straining, return the cider to the pot and bring it to a boil. Boil the cider for 5 minutes to ensure it’s hot when you pour it into the jars.
Fill the jars: Using a jar funnel, carefully ladle the hot cider into the sterilized jars, leaving about 1/2-inch headspace at the top. This headspace allows for proper sealing. Wipe the rims of the jars with a clean, damp cloth to remove any residue.
Seal the jars: Place the prepared lids on the jars and screw on the bands until they are fingertip tight. Be careful not to overtighten, as this can prevent proper sealing.
Process the jars in a waterbath canner: Place the filled jars in the waterbath canner, ensuring they are covered by at least 1-2 inches of water. Bring the water to a full rolling boil, then start timing. Process pint jars for 10 minutes and quart jars for 15 minutes. If you’re at an altitude above 1,000 feet, you’ll need to adjust the processing time (typically adding 1 minute for every 1,000 feet above sea level).
Cool and check the seals: After processing, carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface. Let the jars cool undisturbed for 12-24 hours. Once cooled, check the seals by pressing down on the center of each lid. If the lid doesn’t flex or pop back, the jar is sealed correctly. Any jars that didn’t seal properly should be refrigerated and used within a week.
Store the jars: Label and date the sealed jars. Store them in a cool, dark place like a pantry or cellar. Properly canned and stored, your apple cider can last for up to a year.
More Fall Drinks
Homemade Dutch Oven Apple Cider
Equipment
- Large pot or Dutch oven
- Canning Jars
- Lids and Bands
- Jar funnel
- Ladle
- Clean, Damp Cloth
- Waterbath canner
- Jar lifter
- Kitchen towel
Ingredients
- 3 lbs apples about 8-10 medium-sized apples
- 1 orange sliced
- 1 tsp cloves
- 4 cinnamon sticks
- 1 tsp allspice
- 2 quarts water 8 cups
Instructions
Apple Cider Instructions
- Prepare the fruit: Wash the apples and orange thoroughly. Cut the apples into quarters, leaving the skin intact. Slice the orange into rounds, leaving the peel on.
- Combine ingredients: In a large dutch oven (or crockpot), place the apple quarters and orange slices. Add the cloves, cinnamon sticks, and allspice. Pour the 2 quarts of water over the fruit and spices.
- Simmer the cider: Place the Dutch oven over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 2 hours. Stir occasionally, pressing the fruit with a spoon to help release the flavors.
- Mash the fruit: After 2 hours, use a potato masher or the back of a spoon to mash the apples and orange slices in the pot. This helps extract even more flavor into the cider. Let the cider simmer for another 2 hours.
- Strain the cider: Carefully strain the mixture through a fine mesh sieve or cheesecloth into another pot or heat-safe pitcher, pressing down on the solids to extract as much liquid as possible.
- Serve: Serve the apple cider warm, or let it cool and refrigerate for later. You can reheat it as needed or can for long term storage.
Canning Instructions
- Sterilize your jars: While the cider is simmering, prepare your canning jars. Wash them in hot, soapy water, then rinse well. Sterilize the jars by placing them in a boiling water bath for 10 minutes. Keep the jars hot until you’re ready to fill them. Also, prepare the lids according to the manufacturer’s instructions, typically by simmering them in hot water (not boiling) for 5 minutes.
- Reheat the cider: After straining, return the cider to the pot and bring it to a boil. Boil the cider for 5 minutes to ensure it’s hot when you pour it into the jars.
- Fill the jars: Using a jar funnel, carefully ladle the hot cider into the sterilized jars, leaving about 1/2-inch headspace at the top. This headspace allows for proper sealing. Wipe the rims of the jars with a clean, damp cloth to remove any residue.
- Seal the jars: Place the prepared lids on the jars and screw on the bands until they are fingertip tight. Be careful not to overtighten, as this can prevent proper sealing.
- Process the jars in a waterbath canner: Place the filled jars in the waterbath canner, ensuring they are covered by at least 1-2 inches of water. Bring the water to a full rolling boil, then start timing. Process pint jars for 10 minutes and quart jars for 15 minutes. If you’re at an altitude above 1,000 feet, you’ll need to adjust the processing time (typically adding 1 minute for every 1,000 feet above sea level).
- Cool and check the seals: After processing, carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface. Let the jars cool undisturbed for 12-24 hours. Once cooled, check the seals by pressing down on the center of each lid. If the lid doesn’t flex or pop back, the jar is sealed correctly. Any jars that didn’t seal properly should be refrigerated and used within a week.
- Store the jars: Label and date the sealed jars. Store them in a cool, dark place like a pantry or cellar. Properly canned and stored, your apple cider can last for up to a year.