Dutch Oven Apple Cider Recipe
This dutch oven apple cider is the drink fall tastes like: fresh apples simmered low and slow with orange, cinnamon sticks, and whole cloves until the kitchen smells like a cider mill. Making it in a Dutch oven is the secret — the heavy pot holds a gentle, even simmer for hours without scorching, and it looks beautiful going straight to the table for ladling.
Unlike store-bought cider, this version is yours to tune: sweeter with a little brown sugar, tarter with an extra lemon, or spicier with star anise and allspice. It is naturally alcohol-free, endlessly scalable for a crowd, and it doubles as a stovetop potpourri while it simmers.
Prep time: 15 minutes Cook time: 2 hours Servings: 8
What You’ll Need
- Dutch oven (5-quart or larger) with lid
- Wooden spoon
- Potato masher
- Fine-mesh strainer or cheesecloth
- Ladle
For help choosing the right pot, see our best Dutch ovens guide.
Ingredients
- 10 medium apples (a mix of sweet and tart, such as Gala and Granny Smith), quartered — no need to peel or core
- 1 large orange, quartered
- 4 cinnamon sticks
- 1 tablespoon whole cloves
- 1 teaspoon whole allspice berries (optional)
- 2 star anise (optional)
- 1/2 cup packed light brown sugar, plus more to taste
- 8 cups water, plus more as needed
Instructions
- Load the Dutch oven. Place the quartered apples and orange in the Dutch oven. Tuck the cinnamon sticks, cloves, allspice, and star anise among the fruit, then sprinkle over the brown sugar.
- Add water and bring to a simmer. Pour in the water — it should just about cover the fruit. Set the pot over medium-high heat and bring to a gentle boil, then reduce the heat to low, cover, and simmer.
- Simmer low and slow. Simmer for 2 hours, stirring occasionally and adding a splash more water if the level drops below the fruit. The apples should be completely soft and falling apart.
- Mash the fruit. Remove the lid and mash the softened fruit right in the pot with a potato masher, pressing it against the sides to release all the juice. Simmer uncovered for 15 minutes more so the flavors concentrate.
- Strain the cider. Set a fine-mesh strainer (lined with cheesecloth if you want it extra clear) over a large bowl or pitcher and ladle the cider through it. Press the solids gently with the back of the ladle to extract the last of the juice, then discard the pulp.
- Sweeten to taste. Taste the strained cider while it is still warm. Stir in more brown sugar a tablespoon at a time until it suits you — remember that different apple mixes need different amounts.
- Serve warm. Return the cider to the rinsed Dutch oven to keep it warm, or pour it into mugs straight away. Garnish each mug with a cinnamon stick, an orange slice, or a star anise if you like.
Tips for the Best Dutch Oven Apple Cider
- Mix your apples. A blend of sweet apples (Gala, Fuji) and tart ones (Granny Smith) gives a cider with real depth — all-sweet apples make a flat, one-note drink.
- Do not rush the simmer. Two hours is what turns apple-flavored water into true cider. If the fruit is not completely soft, it has not given up its flavor yet.
- Make it ahead for a party. Cider keeps in the fridge for up to 5 days and actually tastes better the next day. Reheat it gently in the Dutch oven and keep it warm on the lowest setting for guests to ladle themselves.
Warm, spiced, and made from real fruit — this is the cider to put on the stove when the first cold evening arrives, and it will make your whole house smell like fall.
