Homemade Apple Cider

It’s apple season, and what better way to spend a gorgeous afternoon than a beach run with my pup and apple picking! Luckily for me, I live in New England, and there is an abundance of apple farms in my area! I went to Brooksby Farm in Peabody, which I would highly recommend! It is a beautiful farm and has plenty of treats in the barn! I got a pretty big haul because I’ve been wanting to make homemade apple cider for a while, and it is actually the easiest thing ever. 


  • 10 apples (I used Honey Crisp, Russet, and Granny Smith)
  • 2 pears (ripe) 
  • 1 orange
  • 1/4 lemon
  • 5 organic cinnamon sticks
  • 1 tsp of pumpkin pie spice 
  • 1 tsp all spice  (optional) 
  • 1/4 cup to 1/2 cup (depending on preference of sweetness) of pure maple syrup 
  • 4 slices of fresh ginger (optional)
  • 2 tsp of nutmeg or 1 whole nutmeg (depending on what you have) 


  1. Wash all the fruit and slice into quarters. Don’t worry about the skin, seeds, or stems. Everything gets strained out later. Place the fruit into a big stock pot.
  2. Place the five cinnamon sticks and the spices in the pot. 
  3. Slice up four pieces of ginger, if you want to use ginger, and put it in the pot.  Don’t worry about peeling the ginger. It also gets filtered out.
  4. Fill the pot with water, so the fruit is completely covered. I left about an inch and a half between the water and the rim of the pot. 
  5. Bring to a simmer over high heat stirring occasionally. Reduce to medium-low heat. Cover your pot and let cook for 2 hours.
  6. After 2 hours, use a potato masher (the back of a spoon also works fine) to mash the rest of your fruit. It’s fine to be creative here. You’re just getting all the juices out, so mash whatever way you please! *just not with your hands this water is boiling hot! 
  7. Let simmer on low for at least one more hour. I left mine on for a little longer for a juicier cider. 
  8. Strain using a pasta strainer.
  9. To get the most out of the apples. Strain through a fine mesh strainer or a cheese cloth. I strained mine again with a cheese cloth. This helps to squeeze out all of the fruits’ leftover juice, and also creates a pulp free cider.  

Serve hot 

I like to garnish with a cinnamon stick or anise star! When storing, pour into heat safe containers that seal. Cider stores in fridge for about five days! Just reheat, and enjoy! 



Homemade cider ready to drink!