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.

A glass mug and pitcher of spiced citrus drink sit beside fresh tangerines, a cinnamon stick, a honey dish, and a pot of simmering fruit and spices on a light countertop.

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

Sliced pears, whole and halved clementines, a bowl of dried cranberries, a jar of water, a small cup of liquid, and cinnamon sticks are arranged on a gray surface.

Pears
Cranberries
Orange
Cinnamon sticks
Maple syrup
Water

How to Make Pear and Cranberry Cider

A slow cooker filled with sliced pears, oranges, dried cranberries, and cinnamon sticks on a gray countertop.

Sliced pears, cranberries, and halved citrus in a slow cooker with liquid on a gray surface.

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.

A black slow cooker filled with a light pinkish liquid, whole pears, lemon slices, and spices, sitting on a gray surface.

A strainer holds sliced pears, oranges, cranberries, and a cinnamon stick over a pot of reddish liquid, likely fruit punch, on a gray surface.

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.

A glass and pitcher of spiced punch sit beside fresh tangerines, a cinnamon stick, and a pot filled with fruit and spices. A halved tangerine and small bowl of honey are nearby on a gray surface.

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.

A glass mug of pinkish cider garnished with a cinnamon stick sits on a plate beside tangerines, a pitcher of cider, a bowl with fruit, and a gray cloth.

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

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.
Alternatively, combine everything in a large soup pot and cook over medium heat for about 3 hours, or until the fruit breaks down.
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.
Taste and adjust sweetness with additional maple syrup if needed. Serve warm or cold.
Store leftovers in the refrigerator for up to 2 weeks.

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Pear and Cranberry Cider

What You Need to Make Pear and Cranberry Cider

How to Make Pear and Cranberry Cider