Enjoy hot, spiced cider without slaving away at your cutting board! This hot apple cider recipe begins with cold-pressed (store-bought or fresh-pressed) apple juice and ends with spiced whipped cream. Read on for my recommendation when it comes to buying apple juice for cider, and how to easily simmer up a rich, spiced batch.
I cringe when I walk through the grocery store in the fall and see the countless displays of bottled apple cider. Its not that I dont dig the spiced, appley goodness. Its that many bottles of apple cider lack real spices. And contain more sugar than real juice.
Enter this simplified, scrumptious recipe for making spiced hot (or cold) apple cider from pure apple juice. Its ready in just an hour. And saves all that time spent coring and chopping apples. Time you can spend whipping up a special dessert like these whoopie pies with a pumpkin and cream cheese filling.
One of the main reasons I especially like making certain dishes at home is to eliminate the added sugar. And in order to do that with apple cider – without a big time investment and endless chopping – start with pure juice.
A combination of whole and ground spices gives the finished cider all those fall feels. So use whatever form of each spice you have on hand.
Hey there, fellow kitchen adventurers! If you’ve ever wondered, “Can you convert apple juice to apple cider?” then you’re in for a treat. The answer is a big, fat YES! Whether you’re craving that warm, spiced hug-in-a-mug for chilly nights or wanna get fancy with some homemade hard cider, I’ve got your back We’re gonna dive deep into turning that humble bottle of apple juice into something magical So, grab a cozy blanket, and let’s get this party started with simple steps, tasty tips, and a whole lotta flavor.
What’s the Deal with Apple Juice and Apple Cider?
Before we jump into the how-to, let’s clear up a lil’ confusion. In some places, “apple cider” means the fresh, unfiltered juice straight from pressed apples, while in others, it’s the boozy, fermented stuff. Then there’s the spiced, hot drink we often sip in fall. For this guide, I’m covering two awesome ways to transform apple juice:
- Spiced Apple Cider: A non-alcoholic, warm drink with cozy spices.
- Hard Apple Cider: The fermented, alcoholic version for a kick.
Both start with store-bought apple juice, so no need to own an orchard. Ain’t that sweet? Let’s kick off with the easier, quicker spiced version ‘cause I know you’re itching to sip something warm ASAP.
Spiced Apple Cider: Turn Apple Juice into a Cozy Classic
Picture this: It’s a crisp fall evening, you’re wrapped in a sweater, and the smell of cinnamon and apples fills your kitchen. That’s the vibe we’re creating with spiced apple cider. It’s stupid-easy to make, and you prolly got most of the stuff in your pantry already. Here’s how we do it at my house.
Why Make Spiced Cider from Apple Juice?
- It’s cheaper than buying pre-made cider mixes.
- You control the sweetness and spice level—make it your way!
- Takes less than 30 minutes on the stove (or a few hours if you’re slow-cookin’).
- Perfect for holiday gatherings or just a solo Netflix night.
What You’ll Need
Here’s the lineup for a batch that serves about 8 peeps (or just you over a few days, no judgment):
| Ingredient | Amount | Notes |
|---|---|---|
| Apple Juice | 8 cups | Go for pure, no-sugar-added if you can. |
| Cinnamon Sticks | 3-4 sticks | Whole sticks for that deep flavor. |
| Whole Cloves | 1 teaspoon | Don’t overdo it; they’re strong! |
| Whole Allspice Berries | 1 teaspoon | Adds a lil’ nutmeggy vibe. |
| Salt | 1/8 teaspoon | Trust me, it balances the sweetness. |
| Orange Slices | 1 orange, sliced | For a zesty, citrusy kick. |
| Brown Sugar (optional) | 1-2 tablespoons | Only if you like it sweeter. |
How to Make Spiced Apple Cider: Two Ways
You’ve got options depending on your time and gear. I’ve done both, and they’re equally delish.
Stovetop Method (Quick ‘n’ Easy)
- Grab a big pot and pour in all 8 cups of apple juice.
- Toss in the cinnamon sticks, cloves, allspice, salt, and orange slices. If you’re using brown sugar, stir it in now till it dissolves.
- Crank the heat to medium and bring it to a gentle boil. You’ll start smellin’ that heavenly aroma already.
- Once it’s bubbling, lower the heat, cover the pot, and let it simmer for about 20 minutes. The longer it sits, the stronger the spice vibes get.
- Strain out the spices and orange slices with a ladle or strainer. I usually just plop a small strainer over my mug and pour through it.
- Serve it hot and bask in the cozy glory.
Crockpot Method (Set It and Forget It)
- Dump everything—apple juice, spices, salt, orange slices, and sugar if you’re using it—into your slow cooker.
- Set it on low and let it mull for 2-4 hours. The house will smell like a dang apple orchard.
- Taste it after a couple hours. Want more spice? Let it go longer. Happy with it? Strain out the bits.
- Keep it on low to stay warm if you’ve got guests comin’ over. They’ll think you’re a kitchen wizard.
Tips for the Best Spiced Cider
- Whole Spices vs. Ground: I stick to whole spices ‘cause ground ones can make your drink gritty. If you only got ground, wrap ‘em in a tea bag or cheesecloth so you ain’t sippin’ sediment.
- Straining Hack: No strainer? Use a coffee filter tied with string to hold the spices. Works like a charm.
- Sweetness: Start with no sugar, taste it, then add a spoonful at a time if needed. Apple juice is often sweet enough on its own.
- Make Ahead: Whip up a batch, cool it, and store in the fridge for 3-5 days. Reheat when you’re ready for round two.
Fun Twist to Try
Wanna jazz it up? Add a scoop of vanilla ice cream to your hot mug. Sounds weird, but it tastes like a warm apple pie. Trust me on this one—I tried it on a whim, and now it’s my go-to dessert drink.
Hard Apple Cider: Get Boozy with Apple Juice
Alright, if you’re feelin’ a bit more adventurous and got some patience, let’s talk about turnin’ apple juice into hard cider. This ain’t no quick fix—it’s a project, but oh boy, is it worth it. You’re basically makin’ your own alcohol, which is pretty darn cool if you ask me. Here’s the lowdown on how we can ferment apple juice into a crisp, boozy beverage.
Why Ferment Apple Juice into Hard Cider?
- It’s a fun DIY project that impresses friends. “Yeah, I brewed this myself” feels epic to say.
- Cheaper than store-bought craft ciders once you get the hang of it.
- You can tweak the flavor—dry, sweet, or funky—however you like.
- Gives you a lil’ taste of history; folks been fermentin’ cider for centuries!
Pickin’ the Right Apple Juice
Not all apple juice is created equal for fermentation. Here’s what to look for:
- Pure Juice: Get 100% apple juice with no added sugar or preservatives. Preservatives can mess with the yeast.
- Freshness: Fresher juice ferments better. Check the date on the bottle.
- Balanced Flavor: If you can, grab a blend of apple types (sweet and tart) for a more complex taste. Single-variety works too if you want somethin’ unique.
- No Heat-Treated: Some juices are pasteurized hardcore, which can kill natural flavors. Cold-pressed is ideal if you find it.
Gear You’ll Need
This ain’t as simple as spiced cider, so gather some stuff. Don’t worry, most of it’s cheap or reusable:
- Apple Juice: Start with a gallon (about 4 liters) for a decent batch.
- Fermentation Vessel: A glass jar or carboy with an airlock (prevents nasties from gettin’ in while letting gas out).
- Yeast: Cider or champagne yeast works best. Don’t use bread yeast—it’ll taste funky.
- Yeast Nutrients: Optional, but helps the yeast thrive. Look for cider-specific nutrients at a brew shop.
- Siphon or Racking Cane: For transferring liquid without disturbin’ sediment.
- Bottles and Caps: Glass bottles with corks or caps for the final product.
- Thermometer: To check temps during fermentation.
- Hydrometer: Optional, but handy to measure sugar levels and alcohol content.
Steps to Ferment Apple Juice into Hard Cider
This is a multi-week process so buckle up. I’ll break it into chunks so it don’t feel like a kerfuffle.
Step 1: Prep Your Juice
- Pour your gallon of apple juice into a sanitized fermentation vessel. Leave some headspace at the top for foam.
- Strain it through a cheesecloth or fine sieve if it’s got pulp or sediment. Clear juice ferments cleaner.
- Check the temp—cool it to between 65°F and 75°F (18-24°C) if it’s warmer. Too hot, and the yeast gets stressed. Too cold, and it slows down.
Step 2: Add Yeast and Nutrients
- Sprinkle in your yeast (follow package instructions—usually a small packet for a gallon). Stir gently to mix.
- Add yeast nutrients if you’ve got ‘em. This ain’t mandatory, but it’s like givin’ your yeast a protein shake—they’ll work harder.
- Seal the vessel with an airlock. This lets CO2 escape without lettin’ bugs in.
Step 3: Primary Fermentation
- Stash your vessel in a dark, quiet spot at 65-75°F. Too much light or vibration can mess things up.
- Wait 1-2 weeks. You’ll see bubbles in the airlock and maybe some foam. That’s the yeast eatin’ sugar and makin’ alcohol. Smells fruity and awesome.
- Check with a hydrometer if you’ve got one. When the specific gravity (SG) stops droppin’ (usually around 1.000 or lower), primary fermentation is done.
Step 4: Secondary Fermentation (Conditioning)
- Siphon the cider into a clean vessel, leavin’ behind the gunky sediment at the bottom. This is called “racking.”
- Seal it up again with an airlock and let it sit another 2-4 weeks. This mellows out harsh flavors and clears the liquid.
- Taste it. Want it drier? Let it go longer. Happy with it? Move to bottling.
Step 5: Bottling
- Siphon the cider into sterilized glass bottles, leavin’ about an inch of space at the top.
- Cap or cork ‘em tight. If you want carbonation, add a tiny pinch of sugar to each bottle before sealing (research “priming sugar” for exact amounts).
- Let ‘em sit 1-2 weeks for carbonation, or drink still cider right away if you didn’t add sugar.
Tips for Hard Cider Success
- Temp Control: Keep that 65-75°F range. I once left mine in a hot garage, and it tasted like weird vinegar. Lesson learned!
- Sanitize Everything: Wash all gear with a no-rinse sanitizer from a brew shop. One dirty spoon can ruin the batch with mold.
- Patience, Yo: Don’t rush secondary fermentation. The longer it conditions, the smoother it gets.
- Testin’: Check for bubbles in the airlock to know fermentation’s active. No bubbles after a few days? Might need more yeast.
Storing Your Apple Cider (Both Kinds)
Made too much? No prob, Here’s how to keep your cider fresh
Spiced Apple Cider Storage
- Fridge: Cool it down, pour into an airtight container (I reuse the juice jug), and store in the fridge for 3-5 days. Reheat when ready.
- Check for Spoilage: If it smells funky or looks cloudy after a few days, toss it. Better safe than sorry.
- Freezin’: Some folks ask if you can freeze it. Yup, pour into freezer-safe containers, leave space for expansion, and freeze for months. Thaw in the fridge before reheating.
Hard Apple Cider Storage
- Fridge: Keeps fermentation slow and maintains taste. Good for a few weeks.
- Cold Cellar: If you’ve got a basement or cool spot (40-55°F), store there for months to let flavors mature.
- Freezin’: Freezing halts fermentation and preserves it long-term. Use freezer-safe bottles and leave headspace.
Variations to Spice Up Your Cider Game
Bored of the basic? Try these twists:
- Spiced Cider with a Kick: Add a splash of rum or bourbon after simmering. Instant party starter.
- Berry Blast: Toss in some cranberries or raspberries with the orange slices for a tart twist.
- Hard Cider Flavors: During secondary fermentation, add a cinnamon stick or vanilla bean for subtle notes. Experiment, fam!
Why I’m Obsessed with Apple Cider
I gotta confess, makin’ cider—spiced or hard—has become my fall ritual. There’s somethin’ about sippin’ a warm mug by the fire, or crackin’ open a bottle of my own brew, that just hits different. It’s like a lil’ high-five from nature, remindin’ me to slow down and enjoy the season. Last year, I had friends over, and we played board games while the crockpot bubbled with spiced cider. Best night ever.
Wrappin’ It Up
So, can you convert apple juice to apple cider? You betcha! Whether you’re simmerin’ up a quick spiced drink with cinnamon and cloves or takin’ the long road to a boozy hard cider, it’s all doable with a bottle of apple juice and a bit of love. Start with the spiced version if you’re new to this—it’s foolproof and instant gratification. If you’re up for a challenge, dive into fermentation and flex those DIY muscles.
Got a fave way to drink cider? Or a crazy recipe twist? Drop a comment below—I’m all ears for new ideas. Now, go grab that apple juice from your pantry and make somethin’ cozy. Cheers to you, my friend!
Recipeclock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
On Buying Pure Apple Juice
To buy the purest apple juice, reach for bottles with only one ingredient (apple juice). And avoid any that include “apple juice concentrate” as this is sugar in disguise. Bottles labeled “cold-pressed” or “100% apple juice” as the only ingredient are your best bet. Evolution (not a sponsored link) is just one brand, but many grocery chains like Kroger sell their own lines of pure juices.
Because were starting with high-quality apple juice, this cider simmers up in the time it takes to cook and eat dinner. An hour or two at the most. The longer you simmer the more intense the spice. If you have a few apples on hand, chopping them and adding them in will give this cheat cider a bit of slow-simmered goodness.
And you dont need any special equipment here. Just a large pot and measuring spoons. If you want to use your Instant Pot for this recipe, the best setting (depending on your model) is most likely “Sauté” on “Low” using the glass lid.
- Peel large strips off an orange with a vegetable peeler. Then place the peel orange-side down on a cutting board and carefully slice away any white pith. The pith is bitter, and not a friend to apple cider. If you are tossing in any fresh apples, core and chop a couple into inch-size pieces (or save a step and simply cut large chunks away from the core).
- Combine the juice, chopped apples (if you like), and spices in a large pot. I love using my dutch oven, but any large pot works just fine.
- Bring to a strong simmer. Not so much a rolling boil, but bring the juice, spices, and any chopped apples to a good simmer over medium heat. Then let it go for a couple of minutes. This helps the spices release their volatile oils, which are their magical flavor compounds. Turn the heat down to low after three or four minutes.
- Simmer on low for an hour or two. Adjust the burner to maintain a gentle simmer, partially cover the pot with a lid (or foil), and let the cider cook for up to two hours. The longer it simmers, the richer and more complex the flavor. And bonus, it makes your entire house smell amazing.
- Strain. Carefully strain the cider into a heat-proof pitcher or bowl. I like to place the landing zone in the sink, in the event of little spills or an all-out splash down.
- Enjoy! Serve warm with spiced whipped cream and/or a cinnamon stick garnish.
Homemade whipped cream is a fun, quick project for kids (big and little, alike). You can certainly take help from the store. But homemade whipped cream is quick and nothing beats the creamy texture and spice. If measuring individual spices with teaspoons isnt your jive, simply add in couple of spoonfuls of apple pie or pumpkin pie spice.
This spiced whipped cream is also a heavenly garnish for classic and gluten-free vanilla cake or even a magical treacle tart (hand up if you nerd out on Harry Potter ♀️).
- ½ of a cup of heavy whipping cream
- 1 teaspoon of ground cinnamon
- ¼ teaspoon of ground nutmeg (freshly grated is best!)
- ¼ teaspoon of ground allspice
- ¼ teaspoon of ground cloves
- ¼ teaspoon of ground ginger
- A pinch of a few granules of salt
- ⅛ teaspoon each of ground cardamom or mace, optional
- 1 or 2 tablespoons of sugar, powdered or granulated, optional
- 1 teaspoon of vanilla extract, optional
- For best results and the quickest whipping, chill the bowl and beaters you plan to use. This isnt entirely necessary, but the colder the cream stays the more stable it whips up.
- Combine the heavy cream, sugar if using, and all of your favorite fall spices in a large bowl.
- Whip the cream and spices with a hand mixer on medium speed (or you can do this in a stand mixer with the whisk attachment) until the cream reaches soft peaks. Err on the side of less whipping once it thickens significantly. If a spoonful of cream can almost stand up on its own, its ready. Beat in vanilla extract, if using.
- Serve the cream on top of hot apple cider.
- Store leftovers covered in the refrigerator. Beat any extra again to revive it before serving.
Apple cider can be served warm, or cold (my boys dont seem to care). Store the cider in a sealed container in the refrigerator for a week or a little more. Fresh whipped cream is best served immediately. But can be stored chilled for a couple of days. For the best texture, beat any whipped cream leftovers again briefly before serving.
The beauty of apple cider from pure apple juice (or homemade juice) is that its mildly sweet from the natural sugars in the apples. But if you want a sweeter treat, dissolve a little honey or granulated sugar into the cider at the end of simmering. For a quart-size batch of cider, a couple of tablespoons of sugar or raw honey will add plenty of sweetness.
Apple cider is an unfiltered, unsweetened juice made from whole, crushed apples. Depending on the brand, apple cider may or may not be boiled before bottling. Its also often pasteurized for shelf stability. Traditionally, apple cider contains traditional warming and/or pie spices like cinnamon, allspice, and cloves. But not all store-bought bottles contain spices. Apple juice is the filtered juice of apples. Most apple juice sold is pasteurized. And many brands are actually made from apple juice concentrate (check the label), which is apple juice that is heated to condense it. Then often, water, sugar, and preservatives are added and the “juice” is bottled. For pure apple juice, look for the words “cold-pressed” or “100% apple juice” on the label.
Apple cider is a non-alcoholic drink made by simmering crushed apples with classic warming spices like cinnamon and nutmeg. Hard apple cider is a fermented drink that contains alcohol. Look for the word “hard” on the label to know what type of apple cider is in the bottle. Many hard ciders have an alcohol content similar to beer.
This easy, cheat version is my favorite way to enjoy apple cider since it brings all the fall feels without all the work. Or the lofty price tag of bushels of apples. I never miss the store-bought, sugar-laden, lacking-in-flavor imposter. And truly, the house ends up smelling like you worked a lot harder than you really did.
How to Make & Can Apple Cider! #applecider #fall #canning #diy #country #delicious
FAQ
How do you turn apple juice into cider?
- Clean and sterilise. …
- Wash, chop and juice your apples. …
- Add a campden tablet and leave for 24 hours. …
- Fit the sterilised airlock and bung and leave to ferment. …
- Bottle, add sugar and leave to carbonate.
Can I swap apple juice for apple cider?
You can use apple juice instead of apple cider, but it will take longer to thicken — I find it’s about 10 to 15 minutes longer. Apple juice doesn’t end up having as much concentrated apple flavor, either.
Can you make cider with store-bought apple juice?
Using store-bought apple juice is the easiest way to make hard apple cider. This simple recipe is so delicious and easy that it’s perfect for beginners. Best of all, homemade apple cider is sulfite-free!
How long does apple juice take to turn into cider?
Fermentation will usually take three to six weeks, depending on temperature and yeast, and once it has ceased, immediately siphon the cider off the sediment …
Can you make apple cider with apple juice?
While making traditional apple cider from scratch can be a time-consuming process, there is an easy and delicious alternative – making apple cider with apple juice. This simple recipe allows you to enjoy the rich, spicy flavors of apple cider without the need for specialized equipment or hours of cooking.
How to make apple cider at home?
Here’s a basic overview of everything you need to know to make cider at home. Using store-bought apple juice is the easiest way to make hard apple cider. This simple recipe is so delicious and easy that it’s perfect for beginners. Best of all, homemade apple cider is sulfite-free! Be sure to sanitize anything that is going to touch the cider.
How do you make apple cider without racking?
Add the yeast and yeast nutrient. Put the cap back on the bottle of juice and give it a good shake to mix everything up. Remove the lid and top the bottle with an airlock. If you are using unfiltered apple juice, then you will need to rack the cider to a clean jug after 1 week. If you are using filtered apple juice, then racking isn’t necessary.
How do you sweeten apple cider?
Brown sugar is a popular sweetener for apple cider, adding a rich and caramel-like taste. It blends well with the natural sweetness of the apple juice, creating a balanced and flavorful beverage. To sweeten your cider, simply stir in brown sugar to taste while simmering the juice. Start with a small amount and add more as needed.
Is apple juice better than hard cider?
Just use a mix of fruit juices for a fun and flavorful cider. Affordable: Apple juice is much cheaper than hard apple cider. And if you’re lucky enough to have an apple tree, then using your homemade apple juice means that making hard apple cider is practically free! Sulfite-free: Store-bought hard cider contains a lot of sulfites.
Can you add sugar to apple juice cider?
Orange Slices: Bring a citrusy and bright note to complement the richness of the apple and spices, adding a refreshing twist to the flavor profile. I find this apple juice cider sweet enough without extra sugar. However, if you prefer a sweeter spiced cider, feel free to add a little bit of brown sugar to the apple juice.