Ingredients
Equipment
Method
Prep and simmer
- Do not peel or core the apples; quarter them and keep the skins and cores because the skins add color and the cores add pectin. This helps the cider turn richly spiced and naturally thick.
- Add the quartered apples, cinnamon sticks, whole cloves, star anise, and sliced orange to a large Dutch oven. Distribute them evenly so the spices steep consistently.
- Pour in enough water to cover everything and bring to a boil over high heat. Once boiling, reduce the heat immediately.
- Simmer uncovered on low for 2 hours, until the apples are very soft and the liquid is flavorful. Look for a golden-amber color and fragrant steam as it reduces.
Mash, strain, and sweeten
- Mash the apples with a potato masher until the mixture is broken down, then simmer for 30 more minutes. Continue to steam and watch the liquid deepen in color.
- Strain the cider through a fine-mesh sieve, pressing the pulp to extract all the liquid. Scrape as much liquid as possible so the final cider is concentrated.
- Stir in the brown sugar (or maple syrup) and vanilla extract, then taste and adjust sweetness. Keep stirring until the sweetener fully dissolves and the flavor is balanced.
Serve
- Serve the cider warm with additional cinnamon sticks. Add extra orange slices to the mug for fresh citrus aroma.
Notes
Pro tip: keep the apples unpeeled and include the cores for a deeper color and more naturally body-rich cider without extra thickening. Store in the refrigerator up to 4 days in a covered container; rewarm gently on the stovetop or microwave until steaming. Freezing is yes—freeze in portions up to 2 months and thaw overnight in the fridge. For a lower-sugar swap, use maple syrup only as needed and start with 2 tablespoons, then adjust after straining.