20 Delicious Apple Cider Recipes Perfect for Fall

There’s nothing quite like the cozy, spiced sweetness of apple cider to welcome fall—and we’ve rounded up 20 irresistible ways to enjoy it! From warm, mulled sips to decadent desserts and savory dishes, these recipes will fill your kitchen with autumn’s best flavors. Whether you’re hosting a gathering or just craving seasonal comfort, get ready to fall in love with apple cider all over again. Let’s dive in!

Spiced Apple Cider Hot Toddy

This cozy spiked cider blends warming spices, citrus, and bourbon for a drink that feels like a hug in a mug.

Ingredients:

• 2 cups apple cider
• 1 cinnamon stick
• 3 whole cloves
• 2 thin slices fresh ginger (about 1/8-inch thick)
• 1 strip orange peel (2 inches long)
• 2 tbsp honey
• 2 oz bourbon
• 1 tbsp fresh lemon juice

Instructions:

1. In a small saucepan over medium heat, combine apple cider, cinnamon stick, cloves, ginger, and orange peel. Simmer for 10 minutes (do not boil) to infuse flavors.
2. Remove from heat and stir in honey until dissolved. Strain into two mugs, discarding solids.
3. Add 1 oz bourbon and 1/2 tbsp lemon juice to each mug. Stir gently.

The ginger and orange peel add a bright, zippy contrast to the deep caramel notes of bourbon—perfect for sipping by the fire.

Tip: For a stronger spice flavor, let the cider steep off the heat for 5 extra minutes before straining.

Slow Cooker Mulled Apple Cider

Nothing warms up a chilly afternoon like this spiced cider simmering away in your slow cooker—your kitchen will smell like a holiday market!

Ingredients:

• 8 cups (½ gallon) fresh apple cider
• 1 orange, thinly sliced (peel on)
• 3 cinnamon sticks
• 4 whole cloves
• 2 star anise pods
• ½ tsp whole allspice berries
• ¼ cup maple syrup (or honey)

Instructions:

1. Pour the apple cider into a 4-quart or larger slow cooker. Add the orange slices, cinnamon sticks, cloves, star anise, and allspice berries.
2. Stir in the maple syrup. Cover and cook on LOW for 3–4 hours (or HIGH for 1–2 hours) until fragrant and steaming hot.
3. Before serving, use a slotted spoon to remove and discard the orange slices and whole spices. Ladle into mugs and enjoy warm.

The slow cooker melds the spices gently, so the cider stays bright and fruity without bitterness—perfect for sipping by the fire.

Tip: For a boozy twist, spike each mug with 1 oz bourbon or spiced rum before serving.

Apple Cider Donuts

These cozy, spiced donuts pack all the flavor of reduced apple cider into a tender, cinnamon-sugar-coated bite—perfect with your morning coffee or as an afternoon treat.

Ingredients:

• 2 cups apple cider (reduced to 1/2 cup)
• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup whole milk, room temp
• 2 eggs, room temp
• 4 tbsp melted butter
• 1 tsp vanilla extract
• 1/2 cup granulated sugar + 1 tbsp cinnamon (for coating)
• Vegetable oil (for frying)

Instructions:

1. Reduce cider: Simmer 2 cups apple cider in a small saucepan over medium heat until reduced to 1/2 cup (about 20 minutes). Cool completely.
2. Mix dry ingredients: Whisk together flour, baking powder, baking soda, 1 tsp cinnamon, nutmeg, and salt in a bowl.
3. Combine wet ingredients: In another bowl, beat granulated sugar, brown sugar, milk, eggs, melted butter, vanilla, and reduced cider until smooth.
4. Fry donuts: Heat 2 inches of oil in a heavy pot to 350°F. Drop batter by rounded tablespoons into oil (work in batches). Fry 2 minutes per side until deep golden. Drain on paper towels.
5. Coat: While warm, toss donuts in the cinnamon-sugar mixture.

The secret here? Reducing the cider intensifies its tart-sweet flavor, making these donuts taste like autumn in every bite.

Tip: For extra-crispy edges, let the batter rest 10 minutes before frying.

Apple Cider Glazed Pork Chops

These juicy pork chops get a glossy, sweet-tangy glaze that’s just sticky enough to make every bite irresistible.

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup apple cider
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tbsp unsalted butter
• 1/2 tsp chopped fresh rosemary

Instructions

1. Pat pork chops dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear chops for 3–4 minutes per side until golden, then transfer to a plate.
3. Reduce heat to medium. Add 1 cup apple cider, 2 tbsp maple syrup, 1 tbsp Dijon mustard, and 2 cloves minced garlic to the skillet. Simmer 5 minutes, stirring occasionally, until slightly thickened.
4. Return chops to the skillet, spooning glaze over them. Cook 2–3 more minutes until internal temp reaches 145°F. Swirl in 1 tbsp butter and 1/2 tsp rosemary off the heat.

The trick? Reducing the cider into a syrup clings to the chops without burning—giving you restaurant-worthy caramelization.

Tip: For extra depth, swap half the cider with bourbon or apple brandy.

Apple Cider Sangria

This crisp, spiced sangria combines the cozy flavors of apple cider with bright citrus and red wine—perfect for sipping by the fire or serving at a holiday gathering.

Ingredients:

• 1 (750 ml) bottle dry red wine (like Cabernet Sauvignon or Pinot Noir)
• 2 cups fresh apple cider
• 1/2 cup brandy
• 1/4 cup maple syrup
• 1 large apple, thinly sliced
• 1 orange, thinly sliced
• 1 cinnamon stick
• 1 cup club soda, chilled

Instructions:

1. In a large pitcher, combine the red wine, apple cider, brandy, and maple syrup. Stir gently until the maple syrup dissolves.
2. Add the sliced apple, orange, and cinnamon stick. Refrigerate for at least 2 hours (or up to 8 hours) to let the flavors meld.
3. Just before serving, pour in the chilled club soda and stir lightly.
4. Serve over ice, making sure each glass gets a few fruit slices.

The maple syrup adds a subtle warmth that balances the tart cider and wine, while the club soda keeps it refreshing. Tip: For a stronger spice flavor, add an extra cinnamon stick or a pinch of ground cloves before chilling.

Apple Cider Bread Pudding

This cozy twist on classic bread pudding soaks buttery brioche in spiced apple cider for a dessert that’s equal parts rich and comforting.

Ingredients:

• 6 cups cubed brioche or challah (about 1 loaf, day-old)
• 2 cups apple cider
• 1 1/2 cups whole milk
• 3 large eggs
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 3 tbsp unsalted butter, melted
• 1 large apple (Honeycrisp or Granny Smith), thinly sliced

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish with 1 tbsp melted butter.
2. Arrange brioche cubes in the dish. Scatter apple slices evenly over the top.
3. In a large bowl, whisk together apple cider, milk, eggs, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, and salt until smooth. Pour over the bread, pressing cubes gently to soak. Drizzle with remaining 2 tbsp melted butter.
4. Bake for 45–50 minutes until puffed and golden, with a slight jiggle in the center. Let rest 10 minutes before serving.

The cider reduces into a caramel-like glaze while baking, giving every bite a subtle crunch and deep apple flavor. Serve warm with a drizzle of cold cream for contrast.

Tip: For extra texture, toast the bread cubes at 300°F for 10 minutes before soaking—they’ll hold their shape better.

Apple Cider Caramel Sauce

This rich, spiced caramel sauce gets its deep flavor from reduced apple cider—drizzle it over ice cream, pancakes, or even cheesecake for an autumnal twist.

Ingredients:

• 2 cups apple cider
• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 4 tbsp unsalted butter, cubed
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt

Instructions:

1. Simmer apple cider in a saucepan over medium heat until reduced to 1/2 cup (about 20–25 minutes). Set aside.
2. In a separate heavy-bottomed pot, combine granulated sugar and water. Cook over medium heat, swirling occasionally (do not stir), until deep amber in color (10–12 minutes).
3. Carefully whisk in heavy cream—mixture will bubble vigorously. Stir until smooth.
4. Remove from heat; whisk in butter, vanilla extract, cinnamon, salt, and the reduced apple cider. Cool slightly before serving.

The cider reduction adds a tangy brightness that balances the caramel’s sweetness, making it way more interesting than store-bought sauces.

Tip: Store leftovers in a jar in the fridge for up to 2 weeks—just warm gently before using.

Apple Cider Braised Chicken

This cozy one-pot dish wraps tender chicken in the sweet-tangy warmth of apple cider, with caramelized onions and herbs adding depth.

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 1/2 cups apple cider
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Pat chicken dry with paper towels.
2. Heat olive oil in a large oven-safe skillet over medium-high. Sear chicken, skin-side down, for 5 minutes until golden. Flip and cook 2 more minutes. Transfer to a plate.
3. Reduce heat to medium. Add onion and cook 5 minutes, stirring, until softened. Add garlic, thyme, 1 tsp salt, and 1/2 tsp pepper; cook 1 minute until fragrant.
4. Pour in apple cider, scraping up browned bits. Stir in 1 tbsp apple cider vinegar and 1 tbsp Dijon mustard. Return chicken to skillet, skin-side up.
5. Braise in oven for 30 minutes until chicken reaches 165°F and sauce is slightly reduced.
6. Garnish with fresh parsley before serving.

The magic here? The cider reduces into a glossy glaze that clings to every nook of the chicken, balancing richness with a bright apple tang.

Tip: For extra depth, reduce the braising liquid on the stovetop for 3–5 minutes after baking.

Apple Cider Pancakes

These Apple Cider Pancakes are fluffy, spiced, and packed with cozy fall flavor—like a hug on a plate for lazy weekend mornings.

• 1 1/2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 cup apple cider (not reduced)
• 1/2 cup buttermilk
• 1 large egg
• 2 tbsp melted butter, plus extra for cooking
• 1 tsp vanilla extract

1. Whisk together 1 1/2 cups all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt in a large bowl.
2. In another bowl, whisk 1 cup apple cider, 1/2 cup buttermilk, 1 egg, 2 tbsp melted butter, and 1 tsp vanilla extract until smooth.
3. Pour wet ingredients into dry ingredients and stir until just combined (small lumps are okay). Let batter rest 5 minutes.
4. Heat a griddle or skillet over medium-low and brush with butter. Pour 1/4 cup batter per pancake. Cook until bubbles form on top and edges look set, about 3 minutes. Flip and cook 1–2 minutes more until golden.

The reduced apple cider gives these pancakes a caramelized depth, while the buttermilk keeps them impossibly tender—no syrup needed (though we won’t judge).

Tip: For extra apple punch, fold in 1/2 cup finely diced peeled apple with the wet ingredients.

Apple Cider Vinaigrette

Bright, tangy, and just a touch sweet, this vinaigrette is the perfect way to dress up fall salads or roasted veggies.

Ingredients:

• 1/3 cup apple cider vinegar
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 small shallot, minced (about 2 tablespoons)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2/3 cup extra-virgin olive oil

Instructions:

1. In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, minced shallot, kosher salt, and black pepper until well combined.
2. Slowly drizzle in the olive oil while whisking continuously until the dressing is smooth and emulsified (about 1–2 minutes).
3. Taste and adjust salt or pepper if needed. Let sit for 10 minutes to allow the shallot to mellow slightly before serving.

The maple syrup balances the vinegar’s sharpness without overpowering it, making this dressing versatile enough for bitter greens or hearty grain bowls.

Tip: Store leftovers in a jar with a tight lid—shake well before using again!

Apple Cider Pulled Pork

This cozy pulled pork simmers low and slow in sweet-tangy apple cider, making it fall-apart tender with a hint of caramelized autumn flavor.

Ingredients:

• 3 lbs pork shoulder (bone-in or boneless)
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 cups apple cider
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard

Instructions:

1. Pat pork shoulder dry, then rub all over with 1 tbsp olive oil. Mix 1 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp onion powder in a bowl, then massage into the pork.
2. Heat a Dutch oven over medium-high. Sear pork for 4 minutes per side until deeply browned. Remove from pot.
3. Pour 2 cups apple cider and 1/4 cup apple cider vinegar into the pot, scraping up browned bits. Stir in 2 tbsp brown sugar and 1 tbsp Dijon mustard until dissolved.
4. Return pork to pot, cover, and braise in a 300°F oven for 3.5–4 hours until meat shreds easily with a fork.
5. Transfer pork to a bowl, shred, then mix with reduced cooking liquid to taste.

The magic here? Apple cider’s natural sugars reduce into a glossy, finger-licking sauce that clings perfectly to every strand of pork.

Tip: For extra texture, broil shredded pork on a sheet pan for 3–5 minutes to crisp the edges.

Apple Cider Frosted Cupcakes

These spiced cupcakes soak up all the cozy flavors of apple cider, topped with a silky frosting that tastes like autumn in every bite.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup apple cider
• 1/4 cup buttermilk
• 1 tsp vanilla extract
• For the frosting: 1/2 cup unsalted butter (softened), 3 cups powdered sugar, 1/4 cup apple cider, 1/2 tsp cinnamon

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together flour, baking powder, baking soda, salt, and 1 tsp cinnamon in a bowl.
3. Beat 1/2 cup butter and granulated sugar until fluffy. Add eggs one at a time, then mix in vanilla.
4. Alternate adding dry ingredients with 1/2 cup apple cider and buttermilk, mixing just until combined.
5. Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
6. For frosting, beat 1/2 cup butter until smooth. Gradually add powdered sugar, 1/4 cup apple cider, and 1/2 tsp cinnamon until fluffy. Pipe onto cooled cupcakes.

The secret? Reducing the apple cider in the frosting intensifies its flavor without making the texture too soft—perfect for piping swirls that hold their shape.

Tip: For extra apple punch, brush warm cupcakes with a tablespoon of reduced cider before frosting.

Apple Cider Roasted Vegetables

These caramelized veggies get a cozy upgrade with a sweet-tangy apple cider glaze that’ll make even Brussels sprouts converts out of skeptics.

Ingredients

• 1 lb Brussels sprouts, halved
• 1 large sweet potato, cubed (1-inch pieces)
• 2 medium carrots, sliced into ½-inch coins
• 3 tbsp olive oil
• ½ cup apple cider
• 2 tbsp maple syrup
• 1 tsp Dijon mustard
• 1 tsp chopped fresh rosemary
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. Preheat oven to 425°F. Toss Brussels sprouts, sweet potato, and carrots with 2 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper on a rimmed baking sheet.
2. Roast for 20 minutes, stirring halfway, until veggies are lightly browned at the edges.
3. Meanwhile, whisk remaining 1 tbsp olive oil, ½ cup apple cider, 2 tbsp maple syrup, 1 tsp Dijon mustard, and 1 tsp rosemary in a small bowl.
4. Pour glaze over vegetables, toss to coat, and roast 10 more minutes until glaze is sticky and veggies are tender.

The cider reduces to a glossy, almost caramel-like coating that clings to every nook—no sad, naked veggies here!

Tip: For extra crunch, sprinkle with toasted pecans right before serving.

Apple Cider Chili

This cozy chili gets a sweet-tangy twist from apple cider, balancing smoky spices and tender beef for the ultimate fall comfort bowl.

Ingredients:

• 1 lb ground beef (85% lean)
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 2 cups apple cider
• 1 (15 oz) can kidney beans, drained
• 1 (15 oz) can diced tomatoes
• 2 tbsp tomato paste
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Heat 1 tbsp olive oil in a Dutch oven over medium-high. Add ground beef, breaking it up with a spoon, and cook until browned (5–6 minutes). Drain excess fat.
2. Add onion, bell pepper, and garlic; sauté until softened (4–5 minutes). Stir in 2 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; toast for 1 minute.
3. Pour in 2 cups apple cider and 2 tbsp tomato paste, scraping up browned bits. Add diced tomatoes and kidney beans. Bring to a simmer.
4. Reduce heat to low, partially cover, and cook for 30 minutes, stirring occasionally, until slightly thickened.

The cider’s subtle fruitiness mellows the heat while keeping the broth rich—no need for sugar! Serve with cornbread for dunking.

Tip: For extra depth, swap 1/2 cup cider with bourbon.

Apple Cider French Toast

This cozy twist on French toast soaks thick slices of bread in a spiced apple cider custard, giving it a warm, autumnal flavor that’s irresistible.

Ingredients:

• 4 large eggs
• 1 cup apple cider
• 1/2 cup whole milk
• 2 tbsp brown sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt
• 6 slices thick-cut brioche or challah bread
• 2 tbsp unsalted butter, divided
• Maple syrup and powdered sugar, for serving

Instructions:

1. In a large bowl, whisk together the eggs, apple cider, milk, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth.
2. Dip each slice of bread into the mixture, letting it soak for 20–30 seconds per side until fully saturated but not falling apart.
3. Melt 1 tbsp butter in a large nonstick skillet over medium heat. Cook 2–3 slices at a time for 3–4 minutes per side, until golden brown and crisp at the edges. Repeat with remaining butter and bread.
4. Serve warm with a dusting of powdered sugar and a drizzle of maple syrup.

The apple cider adds a subtle tangy sweetness, while the custard keeps the center irresistibly soft—like a cross between French toast and bread pudding.

Tip: For extra richness, swap the milk for half-and-half or add a splash of bourbon to the custard.

Apple Cider BBQ Sauce

This sweet-tangy sauce is the perfect balance of smoky and bright, with apple cider adding a cozy depth that’ll make it your new go-to for ribs, chicken, or even roasted veggies.

Ingredients:

• 1 cup apple cider
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp Worcestershire sauce
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp salt

Instructions:

1. In a saucepan over medium heat, combine 1 cup apple cider, 1 cup ketchup, 1/4 cup apple cider vinegar, and 1/4 cup brown sugar. Whisk until smooth.
2. Stir in 2 tbsp Worcestershire sauce, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, and 1/2 tsp salt.
3. Simmer uncovered for 20–25 minutes, stirring occasionally, until thickened enough to coat the back of a spoon.
4. Remove from heat and let cool slightly before using. (Store leftovers in a jar for up to 2 weeks.)

The reduced cider gives this sauce a glossy, sticky texture that clings beautifully to grilled meats—no more sliding right off!

Tip: For a spiced-up version, add a pinch of cayenne with the other seasonings.

Apple Cider Cheesecake

This creamy, spiced cheesecake captures the cozy essence of apple cider in every silky bite—perfect for your next holiday gathering or just because.

Ingredients

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar
• ½ tsp ground cinnamon
• 24 oz cream cheese, softened
• ¾ cup packed brown sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup reduced apple cider (simmer 1 cup cider until halved)
• ½ tsp ground nutmeg
• ¼ tsp ground cloves

Instructions

1. Prep crust: Mix 1 ½ cups graham cracker crumbs, 6 tbsp melted butter, ¼ cup granulated sugar, and ½ tsp cinnamon. Press into a 9-inch springform pan. Bake at 350°F for 8 minutes, then cool.
2. Make filling: Beat cream cheese and ¾ cup brown sugar until smooth. Add eggs one at a time, then 1 tsp vanilla, ½ cup reduced cider, ½ tsp nutmeg, and ¼ tsp cloves. Pour over crust.
3. Bake: Wrap pan in foil, place in a water bath, and bake at 325°F for 55–60 minutes until edges are set but center jiggles slightly. Cool in the oven with the door ajar for 1 hour, then chill overnight.

The reduced cider deepens the autumnal flavor without making the texture watery—just lush, spiced perfection. Serve with a drizzle of caramel for extra decadence!

Tip: For a smoother filling, let all ingredients sit at room temperature for 30 minutes before mixing.

Apple Cider Poached Pears

These elegant yet simple poached pears soak up all the cozy flavors of spiced cider, making them a showstopping dessert with minimal effort.

Ingredients:

• 4 firm Bosc or Anjou pears, peeled (stems left on)
• 3 cups apple cider
• 1/2 cup granulated sugar
• 1 cinnamon stick
• 3 whole cloves
• 1 tsp vanilla extract
• 1 tbsp lemon juice

Instructions:

1. In a deep saucepan, combine apple cider, 1/2 cup sugar, cinnamon stick, 3 cloves, 1 tsp vanilla, and 1 tbsp lemon juice. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.
2. Add pears to the liquid, laying them sideways if needed to submerge. Reduce heat to low, cover, and simmer for 20-25 minutes, turning pears halfway, until tender when pierced with a knife (but not mushy).
3. Using a slotted spoon, transfer pears to serving dishes. Simmer the liquid uncovered for 10-12 minutes until reduced by half and slightly syrupy. Discard cinnamon stick and cloves.
4. Drizzle warm syrup over pears. Serve warm or chilled with a scoop of vanilla ice cream.

The magic here? The pears turn rosy-gold as they poach, and the reduced cider syrup clings to each bite like spiced caramel.

Tip: For extra depth, replace 1/2 cup cider with bourbon or add a star anise pod to the poaching liquid.

Apple Cider Granita

This refreshing, icy treat captures all the cozy flavors of apple cider in a light, shaved dessert that’s perfect for clearing the palate after a hearty meal.

Ingredients:

• 3 cups fresh apple cider
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• Pinch of salt

Instructions:

1. In a saucepan over medium heat, combine 3 cups apple cider, 1/4 cup sugar, 1 tbsp lemon juice, 1/2 tsp cinnamon, and a pinch of salt. Stir until the sugar dissolves completely, about 3 minutes. Remove from heat and let cool to room temperature.
2. Pour the mixture into a shallow metal baking dish or loaf pan. Freeze for 1 hour.
3. After 1 hour, use a fork to scrape the partially frozen edges toward the center, creating icy flakes. Repeat every 30 minutes for 3–4 hours, or until the entire mixture is flaky and fully frozen.

The granita’s delicate, snow-like texture makes it a fun twist on classic cider—serve it in small glasses with a cinnamon stick for stirring.

Tip: For a boozy kick, stir in 1 tbsp bourbon or rum before freezing.

Apple Cider Ice Cream

This rich, spiced ice cream tastes like autumn in a bowl—with a creamy texture and a tangy apple cider kick that’ll have you sneaking extra spoonfuls.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1 cup apple cider (reduced to 1/2 cup—see step 1)
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp salt
• 5 large egg yolks

Instructions:

1. Simmer 1 cup apple cider in a small saucepan over medium heat until reduced to 1/2 cup, about 15 minutes. Let cool slightly.
2. Whisk together 5 large egg yolks, 3/4 cup sugar, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp salt in a bowl until pale and thick.
3. Heat 2 cups heavy cream and 1 cup whole milk in a saucepan over medium until steaming (do not boil). Slowly pour 1/2 cup of the hot cream into the egg mixture, whisking constantly, then pour everything back into the saucepan.
4. Cook on low, stirring constantly, until the mixture coats the back of a spoon (about 5–7 minutes). Strain through a fine-mesh sieve into a bowl, then stir in the reduced cider and 1 tsp vanilla extract.
5. Chill for 4 hours or overnight, then churn in an ice cream maker according to manufacturer’s instructions. Freeze for 2 hours before serving.

The magic here? Reducing the cider amps up its flavor without watering down the ice cream, so every bite is packed with cozy spice and fruity tartness.

Tip: Drizzle with caramel sauce and crumbled gingersnaps for an extra-decadent sundae.

Conclusion

With 20 cozy apple cider recipes, there’s something here for every fall craving! Whether you’re sipping, baking, or slow-cooking, these delicious ideas will bring warmth to your kitchen. Don’t forget to try your favorites, leave a comment below, and share the love on Pinterest. Happy cooking—and cheers to a flavorful season!