Apple Cider

Ideal for starting the night, this cozy concoction blends apple cider with a hint of burnt orange and rosemary.

Reducing the liquid in this mile-high apple pie recipe to a syrupy consistency concentrates the flavor and yields the ideal juicy sauciness.

This heady mulled wine recipe is perfect for the holiday season—or any time you’re looking for something fragrant and cozy.

This easy recipe for homemade apple cider doubles as aromatherapy.

Apple cider doughnut loaf, cheesy piñon, and more of our readers’ favorite recipes this month.

This is the cake you bake on the weekend and then eat a slice of every evening (or morning) throughout the week. It’s called meal prep.

More akin to natural wine than beer, the new crop of naturally fermented hard ciders are pleasantly funky and never too sweet.

This chaider recipe is our warm, spiced-up, wintery alternative to bulletproof coffee. It’s a sweet mash-up of masala chai flavors and mulled cider, with an unexpected buttery finish to smooth it all out.

Chai + Cider = Chaider, and it's keeping our insides warm all winter long.

Bone-in pork shoulder is one of the least expensive, party-friendly animal proteins you can buy. This recipe will feed 10—with leftovers!

For the holidays, Vivian Howard always receives a few jars of ‘Apple Pie’ cocktail as gifts.

Think of this as a house punch that's a snap to make and relatively low in alcohol. Hard ciders can range from bone-dry to rather sweet, so take a sip and adjust the simple syrup if needed.

It's extremely affordable and not sweet at all.

A thin layer of caramelized sugar on the surface of these apples mimics the crackle of crème brûlée. Finally, a good reason to poach fruit.

Apple cider isn't just for drinking—start with one of these cider cocktails, then use it in everything from whole grains to doughnuts to roasted pork.

If you don’t have any (or don’t like) hazelnuts, try this autumnal treat with coconut flakes, pecans, walnuts, or peanuts—or simply leave them out.

Instead of lemon juice, you can use fresh grapefruit or orange juice; bourbon is a great sub for rye.

These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor; look for it alongside jams and jellies in the supermarket, or at farmers’ markets, or make your own.

This bracing drink comes from Fuglen. If using apple cider, choose one that's all apples with no added spices.

This recipe comes from the November 1991 issue and is part of our Thanksgiving Hall of Fame series. It's an oldie but a goodie.

Boiling farro in apple cider—a move from New York restaurant Charlie Bird— infuses grains with character.

Summon your family to the table while this dutch baby bakes; it will be fabulously puffed when it comes out, and you’ll enjoy hearing the oohs and aahs before it deflates.

Like the opposite of master cleanse, with a similar kick.