Yeah, cider really isn't hard. Start with any applejuice or cider that doesn't have either potassium sorbate or potassium metabisulfite in it. Add sugar, preferable brown sugar, slowly until you hit your target gravity. I don't like to go over 1.100. If you want more apple flavor, don't add any sugar at all.
Something to watch out for is "apple juice cocktail". It's generally got a lot of ingredients and doesn't ferment well, even when it doesn't have preservatives in it. Preferably, your juice should have between one and three ingredients. IE: Apple juice. Apple juice, ascorbic acid. Apple juice concentrate, water, ascorbic acid. Pasteurized juice is fine.
Your FG should be about 1.050, with no sugar. Add your yeast, champagne yeast works well but if your going to be brewing in a container that won't have a lot of head space then montrachet is a good idea. It's less likely to cause a foam over.
If you like ginger, then a tablespoon or three of fresh ginger is nice. I like to drop a cinnamon stick in mine after it's hit FG.
Yeast nutrient is a good idea, usually 1 tsp/gallon is good. Half a tsp of pectin enzyme wouldn't go amiss either. Pectin enzyme breaks down a carbohydrate that is sometimes present in apple juice that can cloud the final product. It won't make any difference to the taste, just the clarity. Neither are really necessary though.
If you omit the nutrients and use additional sugar, plan on aging the result for about 3 months after it's hit FG for it to be good. It will get you drunk as soon as it hits fg, but it won't taste very good.