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Apple Pear Cider: Enjoy Now, Can for Later (Juicer Required)

December 15, 2025 Master Canner

This apple pear cider uses Macintosh apples, soft pears, and a few warm spices to create a smooth, gently sweet drink you can enjoy now or preserve for later. Juicing the fruit keeps the process simple, while an overnight rest builds flavor. It’s an easy, affordable way to make the most of end-of-season produce.

Feel free to jump straight to the recipe, or stick around for a few quick tips and flavor ideas that will make this cider truly shine. No long stories – just practical tricks to help you get the best results.

Jump to Recipe

Last year, we visited our favorite neighborhood café and tasted their pear cider, which was unlike anything we have ever had before. It was sweet, spicy, and absolutely addictive. That experience stayed with us, so when fall came, we knew we had to create our own version of apple pear cider. So, when our local farm stand started offering $3 crates of fruit on their last legs, the message was obvious: stop planning and start making. Ultimately, this apple-pear cider recipe became our way to rescue rough-looking fruit and turn it into something we’ll enjoy long after the season ends.

What Is a Cider and Why This Drink Still Counts as One

Before we get into this apple cider recipe details, let’s clear up a question many readers will have: what exactly is cider, and is it alcoholic?

In North America, the term cider usually refers to a non-alcoholic, lightly cooked fruit drink made from apples, pears, or a blend of both. Meanwhile, in Europe, “cider” almost always means an alcoholic beverage. Because of this, the name causes some confusion. However, here it simply describes a warm, spiced, naturally flavorful drink.

This apple pear cider recipe follows the classic cider process. The juice is heated, spiced, rested, and then simmered again to develop flavor. The result is a smooth, aromatic drink with all the body and warmth you expect from cider, even if it’s more polished than the rustic, unfiltered versions.

So yes, this cider is completely non-alcoholic, and that’s precisely why it’s perfect for families, gatherings, and everyday sipping. However, because it has such a bold apple-pear flavor, it also works beautifully as a base for cocktails. You can easily spike it with bourbon, rum, brandy, or pear liqueur if you want a festive, grown-up version.

Tips & Tricks to Make Your Pear Cider a Success

When it comes to making the best homemade apple pear cider, a few simple choices make a big difference in the final flavor. Here are the tips I rely on every time:

First, don’t skip the resting period. After gently heating the juice with spices, letting it sit for a full day allows the cinnamon and cloves to fully infuse. As a result, the cider becomes deeper, warmer, and noticeably more flavorful. This step may feel optional, but it’s truly where the magic happens.

Next, choose the right fruit. Soft, slightly past-prime pears are ideal for this recipe, especially when you find those bargain boxes at local farm stands. They juice beautifully and bring a natural sweetness that makes the cider shine. However, be sure to remove any pieces that are rotting or moldy. Fruit that is soft is perfect; fruit that is spoiled is not.

Lastly, reach for McIntosh apples or similar varieties. McIntosh apples have the perfect balance of sweetness and acidity, and they break down easily, producing a bright, aromatic juice. Their flavor pairs naturally with pears, which is why they’re a top choice for apple pear cider.

Photo: Frank C. Müller, CC BY-SA 4.0, via Wikimedia Commons

How to Use This Apple Pear Cider?

🍐Spiked Apple Pear Cider: For an adult version, spike your cider with rum, bourbon, or spiced rum. Serve warm.

🍐Apple Pear Cider Cocktails: Mix with club soda or sparkling water. Add a shot of vodka or gin for a fizzy fall cocktail.

🍐Cooking with Cider: This cider makes a great base for marinades or sauces, especially with pork or chicken.

🍐Pear Cider with Whipping Cream: This one is our favorite. Serve this pear cider warm. Top with whipped creamed and drizzle with a bit of pear syrup.

Serve apple pear cider hot with whipping cream and Belgian pear syrup

Step by Step Instructions

apples, pears, sugar, cinnamon stick, cloves used to make this apple pear cider — apple pear cider recipe ingredients

we use juicer to juice apples and pears — apple pear cider recipe ingredients

Homemade Apple Pear Cider Recipe

Apple pear cider is a refreshing, flavorful beverage that you can enjoy year-round. It is made with ripe pears, apples, a dash of warm baking spices, a splash of lemon and just a little bit of sugar to keep this cider preserve shelf stable. Our cider recipe shows you how to can apple pear cider for later, or keep it refrigerated for a shorter shelf life.

Prep Time 20

Cook Time 25

Resting time 1

Yield: 4 pint (~500 ml) jars

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Ingredients

1 ½ lb Macintosh Apples / ~680 g about 6 large apples
2.5 lb Soft Pears /~1.13 kg about 10 large pears
½ cup Sugar /~100 g
1 Cinnamon Stick
4 Cloves
1 ½ tbsp Lemon juice /~0.75 oz about 1/2 large lemon

Instructions

Juice the fruit: Juice the Macintosh apples and soft pears using a juicer. Measure the juice if desired, but there’s no need to be exact.
Add sugar and lemon juice: Pour the fresh juice into a large pot. Stir in the sugar and the juice of half a large lemon right away. These dissolve best at this stage and help brighten and balance the flavor.
Add spices: Drop in the cinnamon stick and cloves.
Heat the cider: Bring the juice to a boil over medium-high heat. Once it reaches a boil, cover the pot with a lid and cook for 5 minutes.
Rest for 1 day: Remove the pot from the heat, keep it covered, and let the cider rest for 24 hours. This step allows the spices to fully infuse and deepen the flavor—don’t skip it.
Strain: Set a fine metal strainer over a clean pot and line it with a double layer of cheesecloth. Pour the cider through to remove all solids, spent spices, and pulp. Discard the solids.
Final cooking: Bring the strained cider back to a boil. Then reduce heat and simmer: 10 minutes if you plan to can it, or 20 minutes if you’ll keep it refrigerated.
Can or store: For canning, ladle the hot cider into clean jars, leaving appropriate headspace, and process in a water bath canner according to jar size.
If refrigerating, let the cider cool and store in airtight containers.

Learn how to prepare mason jars and lids for canning

Preserve Type Drinks

Make a batch! Then come back and tell us how this recipe worked out for you. Leave us a comment below, write us, like us on X, Facebook, Pinterest, Instagram and Blue Sky. And remember, sharing is caring!

FAQ

Got more questions? Don’t be shy. Leave us a comment!

What is the difference between pear cider and perry?

Traditionally, perry refers to fermented pear cider, similar to hard apple cider. In contrast, pear cider can be either non-alcoholic or alcoholic. This recipe falls into the non-alcoholic pear cider category.

Do I need to peel the pears and apples?

Most people wonder this, and the answer is no. Since the fruit is juiced and later strained through cheesecloth, peeling is unnecessary.

How long does homemade pear cider last?

Fully cooked refrigerated pear cider usually lasts up to two weeks. In contrast, canned pear cider (processed properly in a water bath canner) lasts up to 18 months.

Can I freeze pear cider?

Yes. Freeze it in jars, leaving headspace, and it keeps for 8–12 months.

What spices can I add or substitute?

Can I use ground cinnamon instead of a stick? – Yes, but start with ¼ teaspoon.
Can I skip cloves? – Yes – or you can replace them with a pinch of allspice.
Can I add ginger? – Absolutely! Either fresh or ground ginger works.

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