Cider Recipe

Combine liquids

Pour 6 cups fresh apple juice into a medium saucepan. If your juice is very concentrated or overly sweet, add up to 1/2 cup water to mellow the flavor. Stir in 2 tablespoons sugar or honey only if you prefer a sweeter cider.

Warm the mixture over medium heat until it reaches a gentle simmer. Do not boil vigorously to preserve delicate apple aromas (simmering is enough).

Add spices

Add 2 whole cinnamon sticks, 6 whole cloves, 6 allspice berries, 1 optional star anise, 1 tablespoon thinly sliced fresh ginger, and the zest and sliced half an orange to the simmering apple juice.

Reduce heat to low and let the cider gently infuse for 15–20 minutes for a bright, lightly spiced cider, or up to 30 minutes for a more robust spice character. Stir occasionally.

Taste the cider after 15 minutes and adjust sweetness with additional sugar or honey if desired.

Finish & strain

Remove the saucepan from heat. Stir in 1 teaspoon lemon juice or apple cider vinegar to brighten and balance the sweetness. Using a fine-mesh sieve or cheesecloth, strain the cider into a heatproof pitcher to remove whole spices, ginger, and orange slices.

Ladle the warm cider into mugs. Garnish each cup with an apple slice or orange wheel and a light dusting (about 1/4 tsp per 4 servings total) of ground cinnamon, if desired.

Serve warm. Leftover cider can be cooled and refrigerated for up to 4 days; reheat gently before serving.