Stovetop apple cider is the epitome of fall drinks! This homemade version is filled with mulling spices that compliment the sweetness of fresh apples so well. A batch of stovetop apple cider won’t last long in your house but will fill you all with the spirit of the fall and holidays seasons!
- 8–10 apples (6–8 red, 2 Granny Smith), cut into eighths
- 1 lime, quartered
- 1 cup of orange juice
- 3/4 cup brown sugar
- 1 teaspoon ground nutmeg
- 1 tablespoon whole allspice
- 5 cinnamon sticks
- 1 tablespoon whole cloves
- Chop apples and lime and place into stock pot. Stems/core do not need to be removed as the liquid will be strained later on.
- Add spices, orange juice and brown sugar on top of fruit.
- Cover with water (apples will float at first, be sure that at least 3/4 of the pot is full of water)
- Bring pot to a boil. Then turn heat to low and simmer for one hour with pot covered.
- Remove cover, stir and add more water if necessary.
- Simmer for two more hours, uncovered.
- Strain liquid from fruit pulp and spices.
- Serve immediately or allow to come to room temperature, then store in fridge for up to two weeks.
- Optional, serve with chopped apples in glasses or with a cinnamon stick.