0 from 15 votes
Homemade Apple Cider Recipe
You only need a handful of simple ingredients and slow cooker to prepare the best sweet, spicy and warm apple cider from scratch!
Prep Time
10 mins
Cook Time
5 hrs
Total Time
5 hrs 10 mins
Servings: 8 - 10 cups
Calories: 190 kcal
Course:
Drinks
Cuisine:
American
Ingredients
- 3 pounds tart apples Granny Smith, Braeburn, Pink Lady, Empire
- 2 navel oranges
- 4-6 cinnamon sticks
- 2 teaspoon whole cloves
- 1 inch piece fresh ginger
- ¾ cup light brown sugar packed
- 1/8 teaspoon salt
- 14 + cups water
Instructions
- Wash the apples and cut them into quarters. Then peel the oranges and cut them into quarters. Slice the ginger chunk into pieces.
- Set out a large 6 to 8-quart slow cooker. Place the apples, oranges, cinnamon sticks, cloves, ginger, brown sugar, and water in the slow cooker.
- Pour 14 cups of water over the top, filling the slow cooker to the brim. If your crockpot has extra room it’s OK to add another 1-2 cups of water to the mix. Gently stir the mixture. Then cover. Set on high for 3-4 hours, or low for 7-8 hours.
- Once cooked, use a potato masher to mash the soft cooked apples, being careful not to slosh the cider mixture over the edges. Then cover and slow cook for another 1 to 2 hours to intensify the flavor.
- When ready to serve, set a large mesh strainer over a bowl or pitcher. Ladle the hot apple cider mixture into the strainer and strain out the apple mash and spices. Then serve the cider warm, or move it to an airtight container and chill until ready to serve.
Cup of Yum
Notes
- If your slow cooker doesn’t have enough room for all 14 cups of water in the beginning, that’s OK. Fill it to the top. Then reserve the extra water to add later as the apple mash cooks down in the crock.
- Make sure to use plenty of ginger! Cut a 1-inch thick chunk, or 2 inches from a skinnier piece of ginger. If the ginger skin is smooth and thin, there’s no need to peel it.
- Stovetop Version – Yes, you can make this on the stovetop as well. Bring the mixture to a boil in a large pot, then reduce the heat to low and simmer, covered for 2 hours. Once mashed, simmer uncovered for another 30 minutes.
- It will keep well in the fridge for up to 2 weeks. Let the cider cool completely before transferring it into containers with airtight lids.
Nutrition Information
Serving
1cup
Calories
190kcal
(10%)
Carbohydrates
50g
(17%)
Protein
1g
(2%)
Fat
0.4g
(1%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.03g
Trans Fat
0.001g
Sodium
47mg
(2%)
Potassium
281mg
(8%)
Fiber
6g
(24%)
Sugar
41g
(82%)
Vitamin A
184IU
(4%)
Vitamin C
29mg
(32%)
Calcium
63mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8- 10 cups
Amount Per Serving
Calories 190
% Daily Value*
| Serving | 1cup | |
| Calories | 190kcal | 10% |
| Carbohydrates | 50g | 17% |
| Protein | 1g | 2% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.03g | 0% |
| Trans Fat | 0.001g | 0% |
| Sodium | 47mg | 2% |
| Potassium | 281mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 41g | 82% |
| Vitamin A | 184IU | 4% |
| Vitamin C | 29mg | 32% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.