Apple cider produced at home.
Simple Recipe for Homemade Apple Cider – For the best sweet,
spicy, and warm cider, just a few basic ingredients and a slow cooker are
required!
Why This Apple Recipe Is Our Favourite.
We go apple picking in our neighbourhood orchards every
autumn. Although we frequently choose the famous Honeycrisp apples for eating,
we also buy a variety of tart apples that are ideal for making fresh Homemade
Apple Cider and seasonal baked items.
In the autumn, you may find fresh apple cider in big jugs in
the majority of the United States. However, nothing beats creating it from
scratch! The most alluring, comforting aroma enters your home as apples and
spices boil. Additionally, you can adjust the cider’s flavour to make it
sweeter or more or less spicy.
Although it takes several hours to create, I assure you that
this slow cooker apple cider recipe is quite simple and well worth the effort.
The sweet and tangy apples and oranges are well balanced by the spicy cinnamon,
cloves, and ginger. To extract every last drop of delightful cider, simply mash
and filter the liquid once everything has simmered together.
Try it this autumn; you won’t regret it!
Checklist of Apple Cider Ingredients
• Apples, such as Granny Smith, Braeburn, Pink Lady, Empire,
and other tart varieties.
• Valencia, Cara Cara, or navel oranges.
• Cinnamon sticks, which give cider its renowned toasty
flavour.
• Whole cloves — earthy and spicily flavorful, cloves give
the cider the perfect hint of autumn.
• Vibrant, spicy, and fresh ginger.
• light brown sugar; Warming sweetener.
• A tiny bit of salt.
• Water – Depending on the size of your crock pot, you may
need more or less.
How to Make Apple Cider
Wash the apples first, then cut them into quarters. The
apples don’t need to be peeled or cored.
The oranges should next be peeled and quartered. Cut the
chunk of ginger into pieces.
Large 6 to 8 quart slow cooker should be ready. In the slow
cooker, add the apples, oranges, cinnamon sticks, cloves, ginger, brown sugar,
and water.
Fill the slow cooker all the way to the top with 14 cups of
water. It’s acceptable to add an additional 1-2 cups of water to the mixture if
your crockpot has extra space. Stir the ingredients very little. Next, cover.
Set the timer for 3 to 4 hours on high or 7-8 hours on low.
After cooking, mash the soft cooked apples with a potato
masher, being careful not to pour the cider mixture over the edges.
To enhance the flavour, cook covered in the slow cooker for
an additional hour or two.
Set a large mesh strainer over a dish or pitcher when you’re
ready to serve. Pour the hot apple cider mixture into the strainer, then remove
the spices and apple puree.
The cider can then be served warm or transferred to an
airtight container and chilled before serving.
Recipe Advice
• It’s okay if your slow cooker doesn’t have
enough space to hold all 14 cups of water at first. Completely fill it up. The
extra water can then be saved and added later when the apple mash cooks in the
crock.
• Use a lot of ginger, please! Take a piece of ginger that
is 2 inches long and 1 inch thick. Peeling the ginger skin is unnecessary if it
is thin and smooth.
• Use the leftover pulp, often known as pomace, in other dishes!
Remove any substantial objects, such as cinnamon sticks. (If necessary, combine
or pulse the pulp in a food processor to make it smooth.) The fragrant pomace
can then be used in baking dishes much like apple sauce.
• When serving, you
can add your preferred rum or bourbon to create a hard apple cider with
alcohol.
Questions and Answers
WHERE TO FIND THE BEST APPLES FOR APPLE CIDER?
You may use any apples you choose, in fact! Excellent
choices include Gala, Fuji, Honey Crisp, Granny Smith, Pink Lady, Braeburn,
etc.
Because they have the strongest apple flavour to withstand
robust baking spices, we advise choosing very tart apples for this recipe. Some
of my favourites include Pink Lady, Granny Smith, and Braeburn.
IS IT POSSIBLE TO MAKE THIS RECIPE ON THE STOVE?
Yes, you can also prepare this over a stove. In a big pot,
bring the mixture to a boil, then lower the heat, cover it, and simmer for two
hours. Once mashed, continue to boil uncovered for an additional 30 minutes.
HOW HEALTHY IS HOMEMADE APPLE CIDER?
No and yes. Apples are a great source of beneficial
antioxidants. The cider does include a significant quantity of total sugar,
though, thanks to the sweet apples and additional sugar.
WHAT IS THE PERIOD OF HOMEMADE APPLE CIDER?
For up to two weeks, it will keep well in the refrigerator.
Before putting the cider into airtight containers, let it cool fully.
Recipe for homemade apple cider.
TIME SPENT ON PREP: 10 minutes⌚
Cooking time: five hours⌚
AVERAGE TIME: 5 hours, 10 minutes⌚.
The best sweet, spicy, and warm apple cider can be made at
home with just a few basic ingredients and a slow cooker.
Ingredients
• 3 pounds tart apples, including Empire, Pink Lady,
Braeburn, and Granny Smith.
• 2 oranges, navels.
• Four to six cinnamon sticks.
• 2 heaping teaspoons whole cloves.
• Fresh ginger cut into 1-inch pieces.
• 34 cup packed light brown sugar.
• 14+ cups of water; 1/8 teaspoon salt.
Instructions
Step 1. Quarter the apples after washing them. The oranges should
next be peeled and quartered. Cut the chunk of ginger into pieces.
Step 2. Place a big 6- to 8-quart slow cooker on the table. In
the slow cooker, add the apples, oranges, cinnamon sticks, cloves, ginger,
brown sugar, and water.
Step 3. Fill the slow cooker all the way to the top with 14 cups
of water. It’s acceptable to add an additional 1-2 cups of water to the mixture
if your crockpot has extra space. Stir the ingredients very little. Next,
cover. Set the timer for 3 to 4 hours on high or 7-8 hours on low.
Step 4. After cooking, mash the soft cooked apples with a potato
masher, being careful not to pour the cider mixture over the rims. To enhance
the flavour, cook covered in the slow cooker for an additional hour or two.
Step 5. When it’s time to serve, place a big mesh strainer over a
pitcher or bowl. Pour the hot apple cider mixture into the strainer, then
remove the spices and apple puree. The cider can then be served warm or
transferred to an airtight container and chilled before serving.
Notes
It’s fine if your slow cooker doesn’t have enough
space to hold all 14 cups of water at first. Completely fill it up. The extra
water can then be saved and added later when the apple mash cooks in the crock.
Use a lot of ginger, please! Take a piece of ginger that is
2 inches long and 1 inch thick. Peeling the ginger skin is unnecessary if it is
thin and smooth.
Version for the hob – You can certainly make this on the hob
as well. In a big pot, bring the mixture to a boil, then lower the heat, cover
it, and simmer for two hours. Once mashed, continue to boil uncovered for an
additional 30 minutes.
For up to two weeks, it will keep well in the refrigerator.
Before putting the cider into airtight containers, let it cool fully.
