Chilled Spiced Mixed Berry Cider

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 5 cups / 1.2 L)
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 30 minutes (includes chilling)

Quick Ingredients

• 3 cups (720 ml) apple cider or apple juice, unsweetened if possible
• 1 1/2 cups (200 g) mixed berries (fresh or frozen)
• 1/2 cup (120 ml) water
• Strip of orange peel + 2 tbsp (30 ml) orange juice (optional)
• 1 cinnamon stick (about 3 in / 7.5 cm)
• 3 whole cloves
• 2 whole allspice berries (optional)
• 2–3 tbsp (30–45 ml) honey, maple syrup, or sugar, to taste
• Pinch fine sea salt
• Ice cubes and extra berries/orange slices for serving (optional)

Do This

• 1. Add apple cider, water, berries, orange peel, cinnamon stick, cloves, allspice (if using), and salt to a medium saucepan.
• 2. Warm over medium-low heat until steaming but not boiling, about 8–10 minutes (aim for 160–170°F / 71–77°C).
• 3. Reduce heat to low and gently steep for 5 more minutes, stirring once or twice and lightly pressing the berries.
• 4. Remove from heat. Stir in 2 tbsp sweetener and orange juice (if using). Taste while warm and add up to 1 tbsp more sweetener if desired.
• 5. Strain through a fine-mesh sieve into a heatproof pitcher, pressing berries to extract the juices. Discard solids.
• 6. Let cool to room temperature, then cover and chill in the refrigerator for at least 2 hours, or until very cold.
• 7. Serve over ice with extra berries, orange slices, and a cinnamon stick for garnish, if you like.

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Why You’ll Love This Recipe

• All the cozy flavor of mulled cider, but served refreshingly cold for any season.
• Gently spiced, fruity, and kid-friendly, with no alcohol needed.
• Flexible recipe: use fresh or frozen berries and your favorite sweetener.
• Perfect for make-ahead entertaining, from holiday gatherings to summer cookouts.

Grocery List

• Produce: Mixed berries (fresh or frozen), 1 orange
• Dairy: None
• Pantry: Apple cider or apple juice, cinnamon stick, whole cloves, whole allspice (optional), honey or maple syrup or sugar, fine sea salt, ice (for serving)

Full Ingredients

For the Spiced Berry Cider

• 3 cups (720 ml) apple cider or apple juice, preferably unsweetened
• 1/2 cup (120 ml) water
• 1 1/2 cups (200 g) mixed berries, fresh or frozen
  • Any mix you like: strawberries (hulled and sliced), raspberries, blueberries, blackberries, or cherries (pitted)
• 1 wide strip orange peel (about 4 in / 10 cm), taken from 1 orange using a vegetable peeler (avoid the white pith as much as possible)
• 2 tbsp (30 ml) freshly squeezed orange juice (optional, for extra brightness)
• 1 cinnamon stick (about 3 in / 7.5 cm)
• 3 whole cloves
• 2 whole allspice berries (optional, for gentle warmth)
• 2–3 tbsp (30–45 ml) honey, maple syrup, or granulated sugar, to taste
• 1 small pinch fine sea salt (about 1/16 tsp; this helps the flavors pop)

For Serving (Optional but Recommended)

• Ice cubes
• Extra fresh berries
• Thin orange slices or twists of orange peel
• Extra cinnamon sticks for stirring
• A splash of chilled sparkling water, for topping and light bubbles

Step-by-Step Instructions

Step 1: Prep the berries and orange

Rinse the berries well. If using strawberries, hull them and slice into halves or quarters so they release their flavor more easily. Large blackberries can also be halved. If using frozen berries, there is no need to thaw them first; just break up any large clumps.

Wash the orange, then use a vegetable peeler or small knife to remove a wide strip of peel, about 4 inches (10 cm) long. Try to take mostly the brightly colored outer zest and as little of the white pith as possible, since the pith can be bitter. Juice the orange if you plan to use the 2 tablespoons (30 ml) of orange juice for extra brightness, and set the juice aside.

Step 2: Combine everything in the pot

In a medium saucepan (about 2–3 quarts / 2–3 liters), add the apple cider, water, prepared berries, orange peel, cinnamon stick, cloves, allspice berries (if using), and a small pinch of fine sea salt. Give everything a quick stir so the berries are mostly submerged in the liquid.

Do not add the sweetener or orange juice just yet; holding those back until after heating makes it easier to fine-tune the flavor.

Step 3: Gently warm the cider and spices

Place the saucepan over medium-low heat. Warm the mixture slowly until it is steaming and small bubbles are just beginning to form around the edges, about 8–10 minutes. Aim for a gentle heat, around 160–170°F (71–77°C), and avoid letting it boil. Boiling can dull the fresh berry flavor and make the spices taste harsh.

Once the mixture is steaming, reduce the heat to low and let everything steep for another 5 minutes. Stir once or twice and use the back of a spoon to lightly press the berries against the side of the pan. This helps release their juices and deepens the color of the cider, without turning it into a thick puree.

Step 4: Sweeten, brighten, and strain

Remove the saucepan from the heat. Add 2 tablespoons (30 ml) of your chosen sweetener (honey, maple syrup, or sugar) and, if using, the 2 tablespoons (30 ml) of orange juice. Stir until completely dissolved.

Taste a spoonful while it is still warm. Remember that flavors, especially sweetness, will taste slightly muted once the drink is chilled. If you prefer a sweeter drink, add up to 1 additional tablespoon (15 ml) of sweetener.

Place a fine-mesh sieve over a heatproof pitcher or large bowl. Carefully pour the warm mixture through the sieve, pressing the berries gently with the back of a spoon to extract as much colorful, flavorful juice as possible. Discard the spices, orange peel, and berry solids once you are done straining.

Step 5: Cool and chill completely

Let the strained cider sit at room temperature for about 20–30 minutes until it is no longer hot. Stir occasionally and, if you like, set the pitcher in a shallow bowl of cool water to speed this along.

Once it has cooled to room temperature, cover the pitcher and transfer it to the refrigerator. Chill for at least 2 hours, or until thoroughly cold. For the best flavor and deeper color, you can also chill it overnight.

Step 6: Serve your cool spiced berry cider

When you are ready to serve, fill glasses with ice cubes (if you like your drink extra cold). Pour the chilled spiced berry cider over the ice.

Garnish each glass with a few fresh berries, a thin slice of orange, and a cinnamon stick for stirring. For a lighter, bubbly version, top each glass with a small splash of chilled sparkling water. Serve immediately while cold and refreshing.

Pro Tips

• Use frozen berries freely. Frozen berries often have excellent flavor and color and are usually more affordable. They also help chill the cider faster once strained.
• Do not boil the mixture. Keep the heat gentle. Boiling can dull the fresh fruit notes and make the spices taste overpowering or bitter.
• Sweeten to taste, but think ahead. Because cold drinks taste less sweet than warm ones, aim for a touch sweeter than you might usually prefer when tasting warm.
• Adjust the spice level. For a very mild spice, use only the cinnamon stick and skip the cloves and allspice. For a bit more warmth, add an extra clove or an extra allspice berry.
• Make it party-friendly. Easily double or triple the recipe for a crowd. Use a large pot, then transfer to a drink dispenser or a large pitcher once chilled.

Variations

• Sparkling Berry Cider Spritz: Fill glasses halfway with chilled spiced berry cider and top with chilled sparkling water or club soda. Adjust sweetness if needed and garnish with extra berries.
• Herbal Twist: Add a small sprig of fresh rosemary or thyme to the pot while heating for a subtle, savory note. Remove the herbs before straining.
• Adults-Only Version: After chilling, stir in 1–1 1/2 ounces (30–45 ml) of chilled spiced rum, bourbon, or dry hard cider per serving, just before pouring over ice.

Storage & Make-Ahead

Store any leftover spiced berry cider in a covered pitcher or airtight container in the refrigerator for up to 4 days. Stir well before serving, as natural sediments can settle at the bottom. For make-ahead entertaining, prepare the recipe up to Step 5 a day in advance; it actually tastes even better the next day as the flavors meld. You can also freeze the strained cider in ice cube trays and use the flavored cubes to chill and lightly dilute future batches or other drinks.

Nutrition (per serving)

Approximate values for 1 of 4 servings (about 1 1/4 cups / 300 ml), using unsweetened apple cider and 2 1/2 tbsp (about 38 ml) honey:

Calories: ~150 kcal; Carbohydrates: ~38 g; Sugars: ~32 g; Protein: ~0.5 g; Fat: ~0 g; Fiber: ~2 g; Sodium: <50 mg. Actual values will vary depending on the type of cider or juice, sweetener, and berries used.