Apple Cider Recipe

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.

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.

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.

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.

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.

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.