Introduction

There’s nothing quite like the crisp, refreshing taste of homemade apple cider. Made with a blend of sweet and tart apples, this cider is bursting with natural flavors and requires no special equipment—just a blender and a little patience. Whether enjoyed warm on a chilly evening, chilled during a sunny afternoon, or spiced and spiked for festive gatherings, this apple cider is versatile and delicious.

Making your own cider also gives you the opportunity to control every ingredient, ensuring a wholesome, preservative-free beverage. Follow this step-by-step guide to create about 1½ quarts of pure apple goodness.

Ingredients List

Yield: About 1½ quarts

  • 2½ pounds sweet apples (e.g., Honeycrisp, Fuji, Gala, or Golden Delicious)
  • 2½ pounds tart apples (e.g., Pink Lady, Granny Smith, Gravenstein, Jonagold, Jonathan, or Braeburn)

Step-by-Step Instructions

Step 1: Prepare Your Tools

Line a colander or sieve with muslin or two layers of cheesecloth, allowing for some overhang, and set it over a large bowl or pot.

Step 2: Select and Wash Apples

Choose high-quality apples, washing and drying them thoroughly to remove dirt or residue. Avoid using windfall apples (those picked from the ground) and discard any moldy sections. Core and coarsely chop the apples, leaving the peels on for maximum flavor and nutrients.

Step 3: Blend the Apples

Fill a blender or food processor halfway with chopped apples, then add about ¼ cup water. Blend the mixture until the apples are coarsely mashed and juicy. For a clearer cider, avoid over-blending. If the blender struggles, add a little more water.

Step 4: Extract the Juice

Transfer the mashed apples to the muslin-lined colander. Gather the muslin around the mixture, twist, and press to extract as much juice as possible. Leave the muslin over the colander to catch additional drips.

Step 5: Repeat the Process

Repeat Step 3 with the remaining apples. Add the new mash to the colander, press firmly with a wooden spoon, meat mallet, or heavy pot to extract even more juice. If the apples seem resistant, let them sit for a few minutes and try pressing again.

Step 6: Pasteurize (Optional)

For a shelf-stable cider, gently heat the extracted juice to 160°F for 1 minute, skimming off any foam. Be aware that pasteurization slightly mutes the fresh apple flavor, but the cider will still be delicious.

Step 7: Serve and Store

Enjoy the cider warm, cold, or at room temperature. Refrigerate any leftovers in a sealed container for up to 5 days.

Tips for Success

  • Apple Selection: Use a mix of sweet and tart apples to achieve the perfect balance of flavors. Experiment with different varieties to find your favorite blend.
  • Pressing Technique: A heavy pot or rolling pin can help press out every last drop of juice. For a clearer cider, strain the juice through fresh muslin or cheesecloth after the first extraction.
  • Mulled Cider: Warm the cider with cinnamon sticks, cloves, orange slices, and a touch of maple syrup for a cozy treat.

Recipe Variations

  • Spiked Apple Cider: Add a splash of bourbon, rum, or apple brandy for an adult twist.
  • Spiced Cider: Simmer the cider with nutmeg, star anise, and a cinnamon stick for a warming drink.
  • Apple Pomace Ideas: Use the leftover pulp to make apple butter, add to oatmeal or muesli, or mix into baked goods like muffins or quick breads.

Serving Suggestions

  • Serve warm with cinnamon sticks for a cozy beverage.
  • Chill and serve over ice for a refreshing drink.
  • Pair with gluten-free baked goods, such as apple muffins or pumpkin bread, for a satisfying snack.

Storage & Leftovers

  • Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. Shake well before serving, as natural sediments may settle.
  • Freezing: Freeze in ice cube trays for quick cider cubes or in airtight containers for up to 3 months. Thaw in the refrigerator before reheating or drinking.

Nutrition Information (Per Serving)

  • Serving Size: 1 cup
  • Calories: 120 kcal
  • Carbohydrates: 30 g
  • Fiber: 4 g
  • Sugars: 25 g
  • Vitamin C: 6% of the Daily Value

Cost Estimation

  • Approximate cost per serving: $0.50–$0.70
  • Budget Tips:
    • Purchase apples in bulk or from local orchards for better prices.
    • Use seasonal varieties to reduce costs and maximize flavor.

Did this recipe inspire you to try making your own apple cider? Share your experience in the comments below, and let us know your favorite ways to enjoy it. For more seasonal recipes, subscribe to our newsletter and never miss a delicious idea!