Slow-Simmered Spiced Apple Maple Cider

Quick Recipe Version (TL;DR)

• Yield: 6 servings (about 1 cup each)
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• 6 medium apples (mix of sweet and tart), cored and thickly sliced
• 8 cups (1.9 L) water
• 1 small orange, peel only (4 wide strips)
• 3 cinnamon sticks (about 3 in / 7.5 cm each)
• 6 whole cloves
• 4 whole allspice berries (optional)
• 1 star anise pod (optional)
• 1/3 to 1/2 cup (80–120 ml) pure maple syrup
• 1 teaspoon vanilla extract
• Pinch fine sea salt
• Optional garnish: extra apple slices, orange slices, cinnamon sticks

Do This

• 1. Core and thickly slice apples; peel the orange in 4 wide strips, avoiding the bitter white pith.
• 2. Add apples, orange peel, water, cinnamon sticks, cloves, allspice, and star anise to a large pot.
• 3. Bring to a simmer over medium heat, then reduce to low. Cover partially and simmer gently for 50–60 minutes.
• 4. Mash the softened apples in the pot with a potato masher, then simmer 10–15 minutes more.
• 5. Strain through a fine-mesh sieve, pressing on solids; discard solids. Return clear cider to the pot.
• 6. Stir in maple syrup (start with 1/3 cup), vanilla, and a pinch of salt. Warm gently, adjust sweetness, and serve hot with garnishes.

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Why You’ll Love This Recipe

• Deep, cozy autumn flavor from slow-simmered apples and whole spices instead of store-bought juice.
• Sweetened naturally with maple syrup, giving a rich, woodsy sweetness that is not overly sugary.
• Make once, sip all week: it reheats beautifully and makes your kitchen smell incredible.
• Easily customizable: keep it kid-friendly, or spike adult servings with bourbon or rum.

Grocery List

• Produce: Apples (mix of sweet and tart), 1 orange
• Dairy: None required (optional whipped cream for topping)
• Pantry: Water, cinnamon sticks, whole cloves, whole allspice berries, star anise, pure maple syrup, vanilla extract, fine sea salt

Full Ingredients

Apple-Maple Warm Cider Base

• 6 medium apples (about 2 1/2 lb / 1.1 kg), a mix of sweet and tart (such as 3 Honeycrisp and 3 Granny Smith)
• 8 cups (1.9 L) water
• 1 small orange, peel only (4 wide strips cut with a vegetable peeler; avoid most of the white pith)
• 3 cinnamon sticks (about 3 in / 7.5 cm each)
• 6 whole cloves
• 4 whole allspice berries (optional, for deeper spice flavor)
• 1 whole star anise pod (optional, for a gentle licorice note)

Maple Sweetening & Finishing

• 1/3 to 1/2 cup (80–120 ml) pure maple syrup, preferably Grade A dark (robust taste)
• 1 teaspoon vanilla extract
• 1 pinch fine sea salt (about 1/8 teaspoon)

Optional Garnishes

• Thin apple slices or small apple wedges
• Thin orange slices or half-moons
• Extra cinnamon sticks
• Star anise pods (for looks, not eating)
• Lightly sweetened whipped cream

Step-by-Step Instructions

Step 1: Prep the apples and orange

Rinse the apples well under cool water and pat dry. Leave the peels on for extra flavor and color, but remove the cores. Cut each apple into 6–8 thick wedges. The pieces do not need to be perfectly even; they will be simmered down and mashed later.

Rinse the orange, then use a vegetable peeler or small knife to remove 4 wide strips of orange peel. Try to take mostly the bright orange zest and as little of the bitter white pith as possible. Set the orange peel aside. You will not need the orange flesh for this recipe, so save it for another use or enjoy it as a snack.

Step 2: Build the cider base in the pot

Place the sliced apples into a large, heavy-bottomed pot or Dutch oven (at least 4-quart / 4-liter capacity). Add the orange peel strips, cinnamon sticks, whole cloves, allspice berries (if using), and star anise (if using). Pour in the 8 cups (1.9 L) water.

Give everything a quick stir to disperse the spices and make sure the apples are mostly submerged. The pot will look quite full; as the apples cook they will soften and slouch down into the liquid, releasing their juices and flavor.

Step 3: Slowly simmer to extract flavor

Set the pot over medium heat and bring the mixture just up to a gentle simmer. This will take about 10–15 minutes. Once you see small bubbles breaking the surface around the edges, reduce the heat to low or medium-low to maintain a very gentle simmer. Avoid a hard boil, which can make the cider cloudy and slightly harsh in flavor.

Partially cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Simmer gently for 50–60 minutes, stirring occasionally. The apples should become very soft and the kitchen will be filled with a warm, spiced aroma. The liquid will darken to a golden amber color as the flavors concentrate.

Step 4: Mash the apples for deeper body

After about an hour of simmering, check that the apples are completely soft and easily fall apart when pressed against the side of the pot. Turn off the heat or keep it on very low. Use a potato masher or a sturdy spoon to mash the apples directly in the pot. Aim for a pulpy consistency; this helps release even more juice, body, and flavor into the cider.

Once mashed, turn the heat back to low if needed and simmer the pulpy mixture for an additional 10–15 minutes. Stir occasionally to keep anything from sticking to the bottom. This extra time allows the mashed fruit and spices to fully infuse the liquid with rich apple and spice flavor.

Step 5: Strain, sweeten with maple, and finish

Set a fine-mesh sieve over a large heatproof bowl or another pot. Carefully ladle the hot mixture through the sieve in batches, pressing firmly on the solids with the back of a spoon to extract as much liquid as possible. Discard the solids (or compost them) once you have pressed out all the juice. If you prefer an ultra-clear cider, strain a second time through a clean sieve or a layer of cheesecloth.

Return the strained cider to the clean pot over low heat. Stir in 1/3 cup (80 ml) maple syrup, the vanilla extract, and a pinch of fine sea salt. Taste the cider carefully (it will be hot) and decide if you would like it sweeter. If so, add more maple syrup, 1 tablespoon at a time, up to 1/2 cup (120 ml) total. The salt should not make it taste salty; it simply rounds and brightens the flavors.

Step 6: Warm gently and serve with cozy garnishes

Keep the cider over low heat just until heated through and steaming, about 5 minutes. Avoid boiling at this stage to preserve the delicate maple and vanilla notes. Ladle the hot cider into heatproof mugs.

For an extra cozy presentation, garnish each mug with a thin apple slice or wedge, an orange slice or twist of peel, and a cinnamon stick for stirring. If you like, finish with a small dollop of whipped cream and a light drizzle of maple syrup on top. Serve immediately while steaming and fragrant. If you are serving a crowd, you can keep the pot over the lowest heat setting or transfer the cider to a slow cooker set to “warm” so guests can help themselves.

Pro Tips

• Do not peel the apples. The peels add flavor, color, and natural pectin, which gives the cider a lovely body and slight silkiness.
• Use a mix of apples. Combining sweet apples (like Honeycrisp, Fuji, or Gala) with tart ones (like Granny Smith) creates a more complex, balanced flavor without relying entirely on added sweetener.
• Control the spice strength. For a very gently spiced cider, use the lower end of the spice list and remove whole spices after 45 minutes. For stronger spice, keep them in for the full simmer.
• Try a spice sachet. If you prefer a completely smooth cider with no stray spices, tie the cloves, allspice, and star anise in a small piece of cheesecloth or a tea infuser for easy removal.
• Make it in a slow cooker. Combine everything but the maple and vanilla in a slow cooker and cook on LOW for 5–6 hours, then mash, strain, and finish as directed.

Variations

• Spiked apple-maple cider: For adults, add 1 to 1 1/2 ounces (30–45 ml) bourbon, dark rum, or apple brandy to each mug just before serving, then top with hot cider and stir. Reduce the maple syrup slightly if your spirit is on the sweeter side.
• Pear-maple cider twist: Swap 2 of the apples for 2 ripe but firm pears. Prepare them the same way and simmer along with the apples for a softer, floral note that pairs beautifully with maple.
• Cranberry autumn cider: Add 1 cup (100 g) fresh or frozen cranberries to the pot with the apples. This will give the cider a lovely blush color and a gentle tartness; you may want to use closer to 1/2 cup maple syrup to balance it.

Storage & Make-Ahead

Let any leftover cider cool to room temperature, then transfer to airtight jars or containers and refrigerate for up to 4–5 days. The flavors often deepen by the next day, making this an excellent make-ahead drink for gatherings.

To reheat, warm gently in a saucepan over low heat until steaming but not boiling, stirring occasionally. Alternatively, pour the cider into a slow cooker, cover, and heat on LOW until warm, then switch to “keep warm” for serving. For longer storage, freeze cooled cider in freezer-safe containers, leaving a bit of headspace, for up to 3 months. Thaw overnight in the refrigerator, then reheat as above.

Nutrition (per serving)

Approximate values for 1 serving (about 1 cup), using 1/3 cup maple syrup total: about 130–140 calories; 0 g fat; 34–36 g carbohydrates; 30–32 g sugars; 1–2 g fiber; 0–1 g protein; 30–50 mg sodium. Actual values will vary based on the exact apples used, how much maple syrup you add, and how thoroughly you strain the cider.