Homemade Spiced Apple Cider with Honey

 

Few things make a home feel like fall quite as quickly as apples and cinnamon slowly simmering on the stove.

Homemade cider sounds like a project, but it is wonderfully forgiving: quarter the apples, add water and spices, let everything simmer, then mash and strain. Sweetening it with honey instead of refined sugar gives you a softer, more layered sweetness—and an easy way to make every batch a little different.

Serve it steaming after apple picking, pour it into a travel mug for a cool morning or warm a cup at the end of the day when you want something cozy without caffeine. One pot makes enough to share and keeps beautifully for easy mugs throughout the week.

The secret is a blend of apples

Using more than one apple variety creates a cider with natural depth. Combine sweet apples such as Gala, Fuji or Honeycrisp with a few tart apples such as Granny Smith. There is no need to peel or core them before simmering—the cider will be strained at the end—but discard any spoiled portions and wash the fruit thoroughly.

Ceylon cinnamon brings a soft, fragrant warmth without overpowering the apples. Whole cloves and allspice are optional, but they create that unmistakable cider aroma. The honey is stirred in after straining, allowing you to taste and adjust the sweetness one spoonful at a time.

Homemade Spiced Apple Cider with Honey

Makes: Approximately 8 cups, depending on reduction
Cook time: 2–3 hours
Storage: Refrigerate for up to one week

Ingredients

• 10 medium apples, ideally a mix of sweet and tart varieties

• 1 orange, quartered (optional, for a brighter citrus note)

• 3 Ceylon cinnamon sticks

• 1 teaspoon whole cloves

• 1 teaspoon whole allspice berries (optional)

• 10–12 cups water, or enough to cover the fruit by about 1 inch

• 1/4 cup honey, plus more to taste

Honey variations

• New England Wildflower Honey for a classic cider that lets the apples lead

• Ceylon Cinnamon-Infused Wildflower Honey for deeper cinnamon warmth

• Ginger-Infused Wildflower Honey for a bright, gently spicy finish

• Apple Creamed Honey for an apple-pie-in-a-mug variation

• Pumpkin Spice Honey for the coziest autumn version

Add product links for Apple Creamed Honey and Pumpkin Spice Honey when their seasonal product pages are live.

Instructions

1. Wash the apples and orange thoroughly. Cut them into quarters and place them in a large stockpot.

2. Add the cinnamon sticks, cloves and allspice.

3. Pour in enough water to cover the fruit by approximately 1 inch.

4. Bring the pot just to a boil, then reduce to a gentle simmer. Cover and cook for 1 1/2 to 2 hours, until the apples are extremely soft.

5. Use a potato masher or sturdy spoon to crush the softened fruit directly in the pot.

6. Simmer uncovered for another 30 to 60 minutes to deepen the flavor.

7. Carefully strain the cider through a fine-mesh strainer or cheesecloth into a clean pot or heat-safe bowl. Press gently for more cider, or avoid pressing for a clearer result.

8. While the strained cider is still warm, stir in 1/4 cup honey. Taste and add more if desired.

9. Serve warm with a cinnamon stick or thin apple slice.

Make once, enjoy all week

Allow leftover cider to cool, then transfer it to covered glass jars or bottles and refrigerate for up to one week. Warm only the amount you plan to drink, or enjoy it cold straight from the refrigerator. You can also freeze extra cider in freezer-safe containers, leaving room for expansion.

For a gathering, return the finished cider to a slow cooker and keep it on the warm setting. Set out several Aquidneck Honey flavors beside the mugs so everyone can customize their cup: classic Wildflower, extra-cozy Cinnamon, lively Ginger, creamy Apple or nostalgic Pumpkin Spice.

It is simple, generous and exactly the kind of recipe fall calls for—a warm pot on the stove, a home that smells incredible and something delicious ready to share.