JuicesAmericanEasy

Homemade Apple Juice with Cinnamon

Name: Homemade Apple Juice with Cinnamon
Prep time: 38 min
Cook time: 45 min
Total time: 1 h 23 min
Yield: 5 servings
Cuisine: American
Ingredients: 4 lb (1800 g) sweet red apples, washed, cored and cut into 1-inch (2.5 cm) chunks, peel left on; 6 cups (1420 ml) cold water; 2 tbsp (30 ml) fresh lemon juice, strained of seeds; 2 sticks (3 inches / 7.5 cm each) (8 g) cinnamon sticks; 2 tbsp (42 g) honey, only if your apples are tart; add to taste (optional)

From the MyKitchenBank Kitchen

Fresh, naturally sweet apple juice made by simmering red apples with a cinnamon stick and a squeeze of lemon, then straining. No juicer needed, and the lemon keeps the flavor bright and the color golden.

Prep: 38 min
Cook: 45 min
Wait: 2 hr 50 min
Total: 4 hr 13 min
Makes: About 5 cups (1.2 L), five 1-cup (240 ml) servings

Jump to recipe ♡ Save

Steps

Before you start

Choose sweet, ripe red apples such as Gala, Fuji, Honeycrisp or Red Delicious; a mix with one or two tart apples (like Braeburn) gives a more balanced flavor.
Have a large fine-mesh sieve, a bowl and a clean cotton kitchen towel or a double layer of cheesecloth ready for straining.
Plan for about 4 hours total, mostly hands-off, because the juice needs to chill before serving.
Have a juicer? Skip the simmering steps: juice the apples with the lemon juice, stir in the cinnamon (ground, 1/2 tsp) and chill.

1
Prep the apples
- Wash the apples well, since the peel adds color and flavor.
- Cut each into quarters, remove the cores and stems, then cut into 1-inch (2.5 cm) chunks.
- Place them straight into the 6-quart pot.
+ Show details− Hide details
Ready when: All apples are chunked and cores and stems are removed.
Tip: Cut the apples right before cooking, or toss them with the lemon juice, so they don't brown.
2
Combine and boil
- Add the water, lemon juice and cinnamon sticks to the pot.
- The water should just about cover the apples; press them down if a few float.
- Cover and bring to a boil over high heat.
+ Show details− Hide details
Ready when: The liquid is at a steady rolling boil and the lid is rattling.
3
Simmer covered
- Reduce the heat to low so the liquid barely bubbles.
- Keep the pot covered and simmer for 25 minutes, stirring once or twice.
+ Show details− Hide details
Ready when: Apple chunks are very soft and collapse when pressed with a spoon, and the liquid is pale golden.
Tip: A hard boil makes the juice cloudy and bitter, so keep it at a gentle simmer.
4
Mash and simmer
- Remove the lid.
- Mash the apples gently with a potato masher into a chunky pulp to release more juice.
- Simmer uncovered over medium-low heat for 10 minutes more, stirring occasionally.
+ Show details− Hide details
Ready when: The liquid is a deeper amber color and smells strongly of apple and cinnamon.
5
Steep off the heat
- Turn off the heat and leave the pot uncovered for 20 minutes.
- This lets the pulp relax and the liquid cool enough to handle safely.
- Remove and discard the cinnamon sticks.
+ Show details− Hide details
Ready when: The pot is warm, not scalding, to the touch on the sides.
6
Strain the juice
- Line the sieve with the towel or cheesecloth and set it over the large bowl.
- Ladle in the apple mixture and let it drip for 30 minutes.
- For clear juice, don't press; for more yield and a cloudier, richer juice, gather the cloth and gently squeeze.
- Discard the pulp or save it for applesauce.
+ Show details− Hide details
Ready when: The drips slow to a trickle and you have about 5 cups (1.2 L) of juice.
Tip: Pour in batches so the sieve doesn't overflow or tip.
7
Taste and adjust
- Taste the warm juice.
- If it is too tart, stir in the honey 1 tablespoon at a time until dissolved.
- If it tastes flat, add a few more drops of lemon juice.
+ Show details− Hide details
Ready when: The juice tastes sweet-tart and balanced, with a gentle cinnamon note.
Tip: Flavors taste milder once chilled, so season slightly stronger than you think.
8
Chill
- Pour the juice into the glass jar or bottle, cover and refrigerate for at least 2 hours until fully cold.
+ Show details− Hide details
Ready when: Juice is cold throughout.
9
Shake and serve
- Shake or stir the juice well, since a little natural sediment settles.
- Pour over ice if you like and serve in 1-cup (240 ml) glasses.

Good to know

Tips

Leave the peels on: they add pink-gold color and flavor.
Use the leftover pulp for applesauce by blending it with a splash of juice and a little cinnamon.
Don't boil hard, which can make the juice cloudy and bitter.
Homemade juice has no preservatives, so keep it cold and drink within 5 days.

Make ahead

"The juice can be made up to 4 days ahead and kept refrigerated in a covered jar."

Storage & reheating

"Refrigerate in a sealed jar for up to 5 days. Freeze in freezer-safe containers, leaving 1 inch (2.5 cm) of headspace, for up to 3 months; thaw overnight in the fridge. Serve cold, or gently warm in a saucepan over low heat for a cozy drink. Discard if it smells fermented, fizzes or looks moldy."

Substitutions

sweet red apples → Green or yellow apples, or a mix. Green apples give a tarter, lighter juice; you will likely want the honey.
fresh lemon juice → Lime juice or apple cider vinegar (1 tsp). Lime is slightly more floral; vinegar only adds brightness and doesn't prevent browning as well.
cinnamon sticks → 1/2 tsp ground cinnamon. Add it in the final simmer; the juice will be slightly cloudier.
honey → Maple syrup or sugar. Use the same amount; stir until dissolved while the juice is still warm.