Apple Cider Recipe

Apple Cider

1. 1

   Prepare spices and citrus

   Wash the orange thoroughly. Using a vegetable peeler or sharp knife, remove a few long strips of zest from the orange (avoid the bitter white pith). Slice the orange in half and cut one half into 3–4 thin rounds. Slice 1 inch of fresh ginger into 3–4 thin slices. If using whole spices (cloves, allspice, star anise), place them in a small piece of cheesecloth and tie into a bundle or use a spice infuser for easy removal.

2. 2

   Combine juice and aromatics

   Pour 8 cups fresh apple juice into a medium saucepan. Add the cinnamon sticks, the spice bundle (or loose spices), orange slices and zest, and ginger slices to the saucepan. If you want a sweeter cider, add 2 tablespoons brown sugar or 2 tablespoons maple syrup now; you can adjust later.

3. 3

   Heat gently to infuse

   Place the saucepan over medium heat and bring just to a gentle simmer. Once small bubbles appear around the edges (do not boil vigorously), reduce heat to low. Maintain a low simmer for 15–20 minutes to allow the spices and citrus to infuse into the cider. Stir once or twice to help dissolve the sugar, if used.

4. 4

   Taste and adjust

   After 15–20 minutes, remove the pan from heat. Stir in 1 teaspoon vanilla extract if using. Taste the cider and, if desired, add more sweetener (maple syrup or brown sugar) a teaspoon at a time until you reach your preferred sweetness. Let the cider sit off heat for 5 minutes to settle.

5. 5

   Strain and serve

   Using a fine-mesh strainer, remove the spice bundle, orange slices, cinnamon sticks, and ginger. Pour the warm cider into mugs or a heatproof pitcher. Garnish with a fresh cinnamon stick or an orange slice if desired. Serve warm, or chill and serve cold over ice for a refreshing cold-version of apple cider.

6. 6

   Storage

   Cool any leftover cider to room temperature, transfer to an airtight container and refrigerate for up to 5 days. Reheat gently on the stovetop before serving or enjoy cold.