Flannels & Pearls


Who doesn’t love apple cider on crisp fall days or cold blustery evenings? I love to throw all the ingredients together and let it simmer on my stove top all day. It makes the house smell incredible. This cider recipe is based on my mom’s. For as long as I can remember, she has made apple cider for our church Christmas program every year. Now, it’s part of my own family tradition. I make it when it starts getting blustery, so I can have a cup every night afterwards. It hits the spot after a day sledding or ice fishing with the family. And we always have some ready to warm up the week of Christmas. If you are having large family gatherings, you can easily double this recipe, or half it for smaller, cozier get togethers. I love serving it from a “camping” coffee pot with cute mugs. You can also add a cinnamon stick to each cup.

My sweet little photo bomber, Sugar.

Disclaimer: As an Amazon Affiliate, I get a small kick-back if you buy from my links. That helps support this blog, at no cost to you. Here are some of my favorites for serving cider. My moose cups are currently sold out, but I included a similar cup.


Course Drinks
Servings 30 people


  • 1 gallon apple cider
  • 3 cinnamon sticks
  • 1/2 – 1 tsp. ground cloves or several whole cloves
  • 1/4 tsp. nutmeg
  • 1/2 tsp. allspice
  • 1/2 orange squeezed
  • 1/2 c. brown sugar


  • Add all the ingredients to a large pot, including 1/2 the orange after it is squeezed. Simmer on low until desired temperature is reached. I keep mine on low all day or evening so that the house smells wonderful. You can also warm it in a crockpot, if you need stove space during the holidays. I save my apple cider container and pour the spiced cider back into the container if I have any left over. Serving size is a rough guess. It really depends on the size of your mugs.