Stovetop Spiced Apple Cider
Warm spiced cider is the drink of autumn and winter gatherings. Fresh unfiltered apple cider is gently heated with cinnamon sticks, whole cloves, allspice, a few strips of orange peel and slices of fresh ginger until the kitchen smells wonderful. It takes about twenty minutes and needs no added sugar, since good cider is naturally sweet.
This version is non-alcoholic, so everyone at the table can enjoy it. It is easy to keep warm in a slow cooker for a party, and the leftovers are delicious cold the next day.
Cider or apple juice
In the United States, apple cider usually means fresh-pressed, unfiltered apple juice that is cloudy and has a full, slightly tart flavor. Clear apple juice is filtered and often more uniformly sweet. Either can be mulled, but cider has more body and apple character. In many other countries cider means a fermented, alcoholic drink, so check the label if you are shopping abroad.
Fresh cider is often sold refrigerated in autumn at farm stands and markets. Shelf-stable pasteurized versions are available year-round.
Keeping it warm for a crowd
After infusing on the stove, transfer the cider and spices to a slow cooker set on low or warm. It will hold for three to four hours. Keep a ladle nearby and a small plate for the cinnamon sticks guests use to stir. You can also make the cider entirely in a slow cooker: combine everything and heat on low for 2 to 3 hours.
Flavor variations
Add a handful of fresh or frozen cranberries for a pink, tart version. Swap half the cider for unsweetened pear juice, or add a split vanilla bean. A few black peppercorns or a strip of lemon peel add subtle complexity.
Stovetop Spiced Apple Cider
Ingredients
Method
- Pour the cider into a large saucepan. Add the cinnamon sticks, cloves, allspice, star anise, ginger and orange peel. (For easy removal, tie the small spices in a piece of cheesecloth or put them in a tea infuser.)
- Heat over medium until it starts to steam and small bubbles appear at the edge, then reduce the heat to low.
- Keep it just below a simmer for 15–20 minutes so the spices infuse. Avoid boiling, which can make the cider taste cooked and the spices bitter.
- Taste and add maple syrup if it needs sweetness.
- Strain out the spices and peel, or use a slotted spoon to remove them.
- Ladle into mugs and garnish with an orange slice, a thin apple slice or a cinnamon stick.
Notes
- Whole spices give clear, clean flavor; ground spices make the cider cloudy and gritty.
- If you are serving it over a long party, remove the spices after an hour so they do not become too strong.
Storage
Cool, strain and refrigerate in a covered jar for up to 5 days. Reheat gently on the stove or in the microwave, or serve chilled over ice.
Substitutions
- Use clear apple juice if cider is unavailable.
- Replace the orange with lemon peel.
- Use 1/2 teaspoon ground cinnamon tied in cheesecloth if you have no sticks.
- Add a splash of cranberry or pomegranate juice for color.
Common questions
Can I make it ahead?
Yes. Make it up to 2 days ahead, strain and refrigerate, then reheat before serving.
Is this cider alcoholic?
No. It is made from fresh, non-alcoholic apple cider.
Can I reuse the spices?
They will have given up most of their flavor. Fresh spices are best for each batch.
This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.
