Seasonal Cider Recipe

Combine liquids

Pour 6 cups fresh apple cider and 1 cup water into a medium-large heavy-bottomed pot or saucepan. Stir in 1 tablespoon brown sugar and 1 tablespoon maple syrup until dissolved.

Bring the mixture to a gentle simmer over medium heat — avoid a rolling boil so the cider keeps its fresh flavor.

Prep citrus & aromatics

While the cider warms, scrub the orange and lemon. Cut the orange into 6 thin rounds and use 4 for simmering; reserve 2 rounds (or 1 round and extra peel) for garnish. Halve the lemon and squeeze the juice of the remaining half into the pot, then discard the spent half.

Add whole spices and ginger

Add 3 whole cinnamon sticks, 1 tsp whole cloves, 6 allspice berries, 2 star anise, and 1 inch of fresh ginger sliced into 3–4 pieces into the simmering cider. Add the 4 orange rounds to the pot as well.

Reduce heat to low and let the cider gently simmer with the spices for 20–30 minutes to allow the flavors to meld. Taste after 20 minutes and simmer up to 10 minutes more if you prefer a stronger spice note.

Strain and adjust

Remove from heat. Strain the cider through a fine-mesh sieve or cheesecloth into a heatproof container to remove all solids. Taste and, if desired, add a little more maple syrup or brown sugar (about 1 teaspoon at a time) to reach your preferred sweetness.

Optional spirit

If serving warm adult cider, stir in up to 4 tablespoons brandy or dark rum (about 1/4 cup) across the whole batch or add 1 tablespoon per cup when plating — adjust to taste. Do not add alcohol if serving to children or keeping the drink nonalcoholic.

Serve and garnish

Ladle the hot cider into mugs. Garnish each cup with a thin apple slice and an orange peel twist; add a reserved orange round to the mug if desired. For additional presentation, float a thin slice of pear or skewer a cinnamon stick across the mug.

Keep leftover cider refrigerated up to 3 days. Reheat gently on the stovetop before serving — do not boil.