Pear and Cranberry Cider

If you love cozy drinks with a little seasonal flair, this Pear and Cranberry Cider is about to be your new favorite. It’s naturally sweet from ripe pears, lightly tart from cranberries, and gently spiced with cinnamon and citrus. Everything simmers low and slow until it turns into a fragrant, jewel-toned cider that tastes like fall in a mug.

The best part? You can make it in your slow cooker or on the stovetop, and your whole house will smell incredible the entire time. Sip it warm, serve it chilled, or even use it as a mixer for festive cocktails.

What You Need to Make Pear and Cranberry Cider

• Pears
• Cranberries
• Orange
• Cinnamon sticks
• Maple syrup
• Water

How to Make Pear and Cranberry Cider

Cook the fruit
Add the pears, cranberries, orange, cinnamon, and a couple tablespoons of maple syrup to your slow cooker. Pour in enough water to cover the fruit — about 5–6 cups.

Cook 6–7 hours on low or 4–5 hours on high until the fruit is completely softened.

Stovetop option: Simmer in a large pot over medium heat for about 3 hours, stirring occasionally.

Strain the cider
Pour the mixture through a fine-mesh strainer to separate the liquid. Discard the fruit and cinnamon. For an extra-smooth cider, strain once more.

Sweeten to taste
Add more maple syrup if you prefer it sweeter.

Serve and store
Enjoy warm or chilled. Store leftovers in the refrigerator for up to 2 weeks.

Commonly Asked Questions

Can I use apples instead of pears?

Yes! Swap some or all of the pears for apples for a classic mulled cider flavor.

Do I need to peel the pears?

No peeling required, they break down beautifully and get strained out later.

Can I make this without maple syrup?

You can sweeten with honey, brown sugar, or leave it unsweetened if your pears are very ripe.

What cranberries work best?

Fresh or frozen both work perfectly.

Can I spike this for the holidays?

Absolutely, bourbon, rum, or spiced whiskey are delicious additions.

How long does homemade cider keep?

Up to two weeks in the refrigerator when stored in a sealed container.

Pear and Cranberry Cider

This cozy Pear and Cranberry Cider is made in the slow cooker or on the stovetop using pears, cranberries, citrus, and warm spices, perfect for sipping.

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Ingredients

  

• 8-10 pears quartered (Bosc or Anjou pears work well)
• 1 cup fresh or frozen cranberries
• 1 orange quartered
• 2 tsp cinnamon sticks or 1 cinnamon stick
• 2-6 tbsp maple syrup to taste
• About 5-6 cups water

Instructions

 

1. Add the quartered pears, cranberries, orange, cinnamon sticks, and 2 tablespoons maple syrup to your crockpot. Add enough water (about 5-6 cups) to cover the fruit. Cover and cook on low for 6-7 hours or on high for 4-5 hours.
2. Alternatively, combine everything in a large soup pot and cook over medium heat for about 3 hours, or until the fruit breaks down.
3. Carefully strain the mixture through a fine mesh strainer. Discard solids (fruit pieces and cinnamon sticks). For a clearer cider, strain once more if desired.
4. Taste and adjust sweetness with additional maple syrup if needed. Serve warm or cold.
5. Store leftovers in the refrigerator for up to 2 weeks.

Tried this recipe?Let us know how it was!