Homemade Apple Cider Recipe In A Dutch Oven

wo glass mugs of hot Dutch oven apple cider garnished with orange slices on a wood slice board, with cinnamon sticks, star anise, and a green apple beside them on a lace doily

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Homemade Apple Cider Recipe In A Dutch Oven

This homemade apple cider recipe simmers fresh apple juice low and slow in a Dutch oven with whole spices, orange, and brown sugar until the kitchen fills with the warmth of fall. No press, no complicated steps – just real apple juice and whole spices strained into the coziest mug of the season.

Prep Time5

Cook Time2

Total Time2 5

Course: Drinks

Cuisine: American

Servings: cups

Calories: 404kcal

Author: Emily Rider

Equipment

1 large Dutch oven 6-quart or larger
1 Wooden spoon
1 fine mesh sieve or cheesecloth-lined colander
1 Large bowl
1 Ladle

Ingredients

1½ quarts apple juice or apple cider fresh-juiced or pre-bought unfiltered
½ orange sliced into rounds, unpeeled
2 cinnamon sticks
6 to 12 whole cloves
6 allspice berries
4 peppercorns
2 star anise optional
2 tablespoons brown sugar plus more to taste
2 teaspoons fresh lemon juice

Instructions

Prepare the orange – Slice half an orange into rounds and add to the Dutch oven.
Add the spices – Add the cinnamon sticks, cloves, allspice berries, peppercorns, star anise, and brown sugar. Stir gently to combine.
Add the apple juice – Pour in 1½ quarts of apple juice or cider.
Bring to a gentle boil – Heat over medium heat until the mixture reaches a gentle boil, then reduce heat to low.
Simmer – Simmer uncovered on low heat for 1½ to 2 hours, stirring occasionally.
Strain – Pour the mixture through a fine mesh sieve set over a large bowl. Press the orange slices gently with the back of a spoon. Discard the solids.
Finish – Stir in the lemon juice. Taste and adjust sweetness with additional brown sugar or maple syrup as needed.
Serve – Return to the Dutch oven and warm gently over low heat. Ladle into mugs and garnish with a cinnamon stick or orange slice.

Video

Notes

Adjust the cloves to taste – Start with 6 for a balanced spice blend. Go up to 12 for a bolder, more assertive cider.

Do not rush the simmer – A full 1½ to 2 hours at low heat develops the rich, rounded spice flavor. A fast boil gives a thinner result.

Pull the cloves early for a lighter spice – Remove them after the first hour if you prefer a more delicate flavor profile.

Sweeten after straining – Always taste before adding sugar. The sweetness of your apple juice will vary and the cider may not need anything extra.

Nutrition