Apple Cider

Apple cider is the one of the best treats to make in the fall, it tastes delicious but just as importantly it makes the whole house smell amazing; big apple pie vibes! You can serve it warm or chilled and even use it to make apple cider donuts and muffins too. Making it in the Crock-Pot is beyond easy and once again that smell is the best, so cozy and perfect for a chilly fall day.

What You’ll Need for This Recipe

Apples: I used a combination of tart Granny Smith and sweet Honeycrisp apples. Galla, Golden Delicious, Braeburn, and McIntosh will also work nicely.

Orange: This will add a nice acidity to the cider and some depth or flavor. Using the peel is optional.

Spices: I used a traditional combination of cinnamon, cloves, and allspice but you could add a tablespoon or so of fresh ginger, some nutmeg, cardamom or any of your favorites.

How to Make Apple Cider

1. Wash the apples and orange then quarter the apples. You can remove the core but it will not make a difference in the overall taste of your cider.

2. Use a sharp knife to cut two pieces of just the outer skin on your orange, you don’t want the bitter white pith but the skin has some nice oils that will infuse into the cider. Peel the orange and cut into sections.

3. Add the apples, orange, orange skin, brown sugar, cinnamon sticks, cloves, allspice, and brown sugar to the slow cooker.

4. Pour in enough water to cover the apples and orange then cover and set the slow cooker to low for 6-8 hours or high for 3-4 hours. The cider is done when the apples are completely soft.

5. Once the apples are cooked through use a potato masher or large spoon to press the apples down and break them up.

6. Strain the mixture using a fine mesh sieve or cheesecloth. Once you’ve strained all the cider you can add a sweetener or your choice to taste. 

Pro Tips for this Recipe

• Finish sweetening your apple cider after it’s been cooked and filtered, you can use more brown sugar, honey, maple syrup or regular granulated sugar.
• No need to peel your apples, the skin will not make a difference and you’ll save time.
• This recipe can be dressed up with some fresh ginger or other spices you enjoy like nutmeg, cardamom, and even a bit of pepper.
• Your cook times may vary depending on apple size and the device you’re using so just keep an eye on the mixture as it cooks.

Frequently Asked Questions

What is the difference between apple juice and cider?

Apple juice is just apple cider that has had all the solids filtered out then pasteurized for a longer shelf life. 

Which apples are best for this?

Really any flavorful apple you enjoy eating / have on hand will work well in this. I used a combination of Granny Smith and Honeycrisp apples but all the usual apples you’ll find at the market will work well. Try to use a combination of tart and sweet apples for balance. One note of caution: if your apples are bland and flavorless then your cider will not be any good either!

Can you make this on the stovetop?

Yes! Use a large stockpot and place over high heat until simmering then reduce heat to medium-low, cover and simmer for an additional 2-3 hours. You can then follow the same steps above for mashing and straining.

Can you make apple cider in an instant pot?

Just add the ingredients to your instant pot then add water up to the max fill line. Place lid on and set valve to sealing. Cook on manual for about 25 minutes, release pressure then mash the apples and strain.

If you’ve tried this Apple Cider recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!