Homemade Apple Cider
Updated Sep 18, 2026
Homemade apple cider made from fresh apples simmered with lemon, ginger, cinnamon, and clove. An easy stovetop cider to serve warm or cold in the fall.
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I make homemade apple cider at least once every fall, and I actually love the process of making it. I throw whole apples into a big pot with lemon, ginger, cinnamon sticks, cloves, and brown sugar, let everything cook down, then mash the apples right in the pot before straining it. I usually pour myself a mug while it’s still warm because I’m not waiting for it to cool first.
The rest of the apple cider goes in the fridge because my kids like their apple cider cold. It takes a couple of hours to make (but the smell alone makes it worth it), there’s really not much for me to do once it starts simmering.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
I tested this with a few different combinations of apples, and I liked it much better when I mixed sweet and tart varieties. Using just one kind made the cider taste a little flat, especially after it simmered for a couple of hours. A mix gave me more apple flavor without needing to add anything else.
I also tested letting the apples simmer without mashing them, and that batch was noticeably lighter in both color and flavor. Mashing them after the first hour made a big difference, so now I break them down right in the pot and let everything keep simmering for another hour before I strain it.
I played around with the amount of brown sugar too because the apples can change how sweet the finished cider is. Too much covered up the apple flavor pretty quickly, so I kept pulling it back until I got to the amount in the recipe. It gives the cider some sweetness without making it taste like sugar water.
Happy Cooking!
– Yumna
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Homemade Apple Cider Ingredients
- Apples: I use Honeycrisp Fuji, Gala, or Granny Smith apples, but any variety works. The fresher and crisper, the better! You can also use a mix of sweet and tart apples. Just core and quarter them; there’s no need to peel since you’ll strain the cider. You can also use a jug of unsweetened apple juice to save time.
- Lemon and ginger: Quarter the lemon and slice the ginger into ¼-inch-thick coins. You can also use an orange or a grapefruit. If you’re sensitive to bitterness from citrus peel, remove the peel and white pith before adding the fruit. Here’s how to cut ginger into coins. If you don’t have fresh ginger, a pinch of ground ginger also works.
- Light brown sugar: Honey or maple syrup works, too.
- Whole spices: Keep the cinnamon sticks and cloves whole so they’re easy to strain out. The star anise is optional, so leave it out if you don’t like its licorice taste. Ground cinnamon works if you don’t have cinnamon sticks. And if you don’t have whole cloves, you can use a small pinch of ground cloves or nutmeg.
How to Make Homemade Apple Cider
These step-by-step photos walk you through how to make old-fashioned Homemade Apple Cider. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Homemade Apple Cider recipe below
1. Add the fruit and ginger
Place the quartered apples and lemon in a large stockpot with the ginger. Leave enough room for the water and for mashing the apples later.
2. Add the spices and sugar
Scatter the cloves, cinnamon sticks, brown sugar, and optional star anise over the fruit.
3. Simmer and mash the apples
Pour in filtered water and bring to a boil, then reduce to a gentle simmer. Measure out the water so you don’t dilute the cider. After about 1 hour, use a potato masher to break down the softened apples.
4. Continue cooking
Let the mixture simmer for another hour. Remove the pot from the heat and allow it to cool slightly before handling.
5. Strain the apple cider
Carefully pour or ladle the mixture through a fine-mesh strainer into a large heatproof bowl or pitcher, working in batches as needed.
6. Transfer to containers
Pour the strained cider into heat-safe containers. Serve warm, or refrigerate to enjoy cold.
Full Homemade Apple Cider Recipe
Homemade Apple Cider Recipe
Ingredients
- 12 apples cleaned, cored and quartered
- 1 lemon cleaned and quartered
- 2 to 3 coins fresh ginger ¼ inch slices
- 3 whole cloves
- 2 whole cinnamon stick
- 1 star anise pod optional
- ½ cup packed light brown sugar
Instructions
- Place the apples, lemon, ginger, cloves, cinnamon sticks, star anise (if using), and brown sugar in a large stock pot. Cover with 12 cups of filtered water. Bring to a boil, then reduce the heat to a simmer. Cook for about 1 hour at a gentle simmer, then use a potato masher to break the apples down until they are soft.
- Cook for another hour, then remove the pot from the heat and let cool slightly. When cool enough to handle, carefully pour the mixture through a fine mesh strainer into the container(s) of your choice.
- Enjoy the cider warm, or let it cool completely and chill it in the fridge to drink it cold.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add cranberries. Stir in 1 cup of fresh or frozen cranberries while the mixture simmers.
- Add vanilla. Stir in a splash of vanilla extract or drop in a whole vanilla bean while the mixture simmers.
- Make sparkling apple cider. Pour equal parts fresh apple cider and club soda into a glass for a fun twist on the classic drink!
Recipe Tips
- Give firm apples more time. They should crush easily with a potato masher. If they’re still resisting after an hour, let them simmer a little longer before mashing.
- Taste before adding more sugar. The sweetness depends on the kind of apples you use and how much water evaporates. Taste a cooled spoonful of strained cider before making adjustments.
- Strain the cider in batches. An overflowing strainer is hard to handle, especially with hot liquid. Ladle in a little at a time and let it drain before adding more.
- Turn the leftover apple pulp into applesauce. After straining the cider, pick out the lemon pieces, ginger, cinnamon sticks, cloves, and star anise. Blend the apple pulp until smooth, adding a splash of cider if it’s too thick. Taste before adding sugar, since the apples already cooked with brown sugar.
Troubleshooting
The apples may need more time to cook, or there may be too much water for the amount of fruit. After straining, return the cider to the pot and simmer uncovered, tasting occasionally, until it’s as concentrated as you want. Wait to add more sugar until after this step.
The lemon peel and white pith can contribute bitterness during the long simmer. Next time, remove both before adding the lemon. For the current batch, a little extra sugar may balance mild bitterness, but it won’t remove it.
Small bits of apple pulp can pass through the strainer. For a smoother drink, strain it again through a fine-mesh strainer lined with cheesecloth. Some sediment may still settle at the bottom; stir before serving.
Absolutely! Put all of the ingredients into the slow cooker, set it on low, and cook for 3–6 hours. Strain and enjoy.
You make apple cider by cooking down apples with spices. Apple cider has a richer, more robust flavor. Apple juice is usually filtered and pasteurized and has a lighter, clearer taste.
Comments
Yumna, your Homemade Apple Cider recipe on Feel Good Foodie is the perfect cozy fall drink! I love how fresh apples, lemon, ginger, and warm spices like cinnamon and cloves simmer together to create such a rich and comforting flavor. The simple stovetop method and minimal prep make it easy for anyone to enjoy homemade apple cider that tastes better than store-bought. Can’t wait to try this warm, seasonal beverage!
Aww I love to hear that! I hope you enjoy!
This is a simple recipe to make. But I was a little confused by all the ingredients! Store cider ingredients say cider, or apples, or apple juice.
My son bought honey crisp cider- amazing! So those were the apples I chose. Expensive! I also had to purchase an apple peeler, cloves, and cinnamon sticks. So not including the apples or brown sugar , I spent around $50! So unless you can borrow these I don’t recommend this so-so cider
So looking forward to making this. As I don’t have the ‘whole’ versions of the spices and lemon can I use ground spices and lemon juice and peel?
I see you use Mason Jars, how long will the cider store in these (sterilised)? I’m used to making my own (pasteurised) apple juice which stores for years in sterilised bottles.
Many thanks.
Hi Deirde, great question! Yes, you can use ground spices, just make sure to strain well. I am not sure on how to preserve the cider. It’s not something I do and I don’t want to give you the wrong information. I hope you enjoy it and you’ll have to let me know what you think when you make it!
Thank you for your reply. I might experiment with a small quantity using a Water Bath Canner, besides keeping some in the fridge.