Slow Cooker Apple Cider
Apple-picking season is already here, and it might just be my favorite time of year. We have a family tradition of making slow cooker apple cider after we visit the apple orchard. Crisp, fresh, aromatic apples, combined with warm spices and simmered for hours, will make your house smell like the most expensive candle.
Infused with citrus to balance and highlight the cinnamon, nutmeg, and star anise, this drink is incredibly flavorful, comforting, and soul-warming. I usually pair it with crunchy apple fennel chicken salad and apple cider donuts. It’s the ideal autumn-themed lunch, perfect for packing and enjoying as a picnic in the park.
Table of contents
This drink tastes even better when it’s homemade. It’s equally delicious served warm or cold. I like to enjoy it under a cozy warm blanket next to the fireplace. It’s also great on ice or in cocktails with whiskey or cognac. Here is a trick: pour some into an ice tray and make apple cider ice cubes; it can instantly transform a cocktail into something exceptional.
Why you will love this recipe
- Hands-off: I toss everything in and let the slow cooker do the work. All I have to do is relax and enjoy the aroma of warm spices filling my kitchen.
- Extra room on the stove: I have the whole stovetop available; this is especially handy when I make this for Thanksgiving or Christmas night.
- So much better than store-bought: Making it myself means I can control everything that goes into it without any added chemicals or preservatives.
- Customize it: I can also customize my cider by adding different fruits like pears, oranges, and different apple varieties.
What you will need
- Fruit: I like to use Fuji and Gala apples for this recipe because Fuji apples are very sweet and juicy, and Gala apples have a tangy, crisp flavor that stands out. I also add pears for a rich, floral taste and velvety texture. Fresh orange juice cuts through the sweetness for a bright citrus tang.
- Wet ingredients: The only wet ingredient I use in this recipe is water because I want each fruit and spice to shine through.
- Flavorings: Brown sugar adds a rich, caramel-like sweetness to give the cider a complex flavor. Cinnamon sticks release their flavor slowly without any gritty residue at the bottom of the cup. Similarly, whole cloves release their oils slowly into the liquid, so the flavor absorbs evenly. Whole nutmeg provides a deep, warm, nutty taste without leaving any sediment. Star anise blends well with cinnamon, nutmeg, and cloves, with a sweet fennel flavor.
How to prepare
Prepare the fruit: First, I wash the fruit and cut the apples, pears, and oranges into quarters. I leave the peel on all of them and don’t worry about removing the seeds.
Cook the fruit: Then I place them in the slow cooker with the cinnamon sticks, nutmeg, cloves, and star anise, cover with water until the slow cooker is almost full, and stir to combine. I set it on Low for 4 hours or High for 2 hours. Then, I open the pot and mash the fruit. Then I put the lid back on and cook for another hour on High or 2 hours on Low.
Strain and sweeten: Afterward, I strain the cider through a fine-mesh strainer and transfer it to a large pitcher. This is when I add the brown sugar and stir until it dissolves while it is still hot. Adjust the sugar amount based on how sweet you like it.
Serve or store: Serve the cider warm or cold, or store it in the fridge for up to a week.
Expert tip
The best apples for cider
When making apple cider, I like to choose 90% apples for sweetness and 10% apples for tartness and acidity. Some people also like to choose a bittersweet apple type for sharpness that provides structure, like Kingston Black, Yarlington, or Porter’s. I like Porter’s and Fuji as my favorite sweet apples, but sometimes I use Golden Delicious or Honeycrisp. My all-time favorite tart apple is Granny Smith, but others are McIntosh, Jonathan, and Pink Lady.
More tips to consider:
- Mash the fruit with a potato masher instead of using a mixer or removing them and using a food processor. It is much simpler.
- Serve with cinnamon sticks for a homestyle country garnish.
- Don’t add sugar until the end because the fruit may be sweeter than you think.
- Leave the peeling on the fruit. It adds more flavor, color, and nutrients.
- Be sure to remove all seeds and peels before serving.
Recipe variations and add-ins:
- Add alcohol: To make it an adult beverage, add rum, bourbon, whiskey, or your preferred liquor. Just make sure to drink responsibly!
- Other spices: Apart from cinnamon, you could use a vanilla bean, orange zest, fresh ginger, allspice berries, etc.
- Orange juice, cranberry juice, or apple juice: The best hard cider is made from sweet apple cider. However, apple juice or orange juice is a great alternative. Since apple juice has extra sugar, reduce it by adding something acidic, such as lemon juice or apple cider vinegar, to the mixture.
- Apple cider mimosas: Turn it into a mimosa by using champagne.
- Apple cider martini: Turn it into a martini by mixing in a little vodka. Then, pour into a martini glass, garnish with fresh whipped cream and cinnamon, and you are ready to party!
Serving suggestions:
This crockpot apple cider goes great with my Instant Pot apple cider pork chops, which seem made for this drink. They are prepared with carrots and potatoes, so you get a full meal in under an hour. Everything is coated in a sweet, tangy glaze. Instant Pot cinnamon apple pork chops dinner. This meal is easy to make and is served with apples and butternut squash, with a caramelized crust, rosemary-brown sugar rub, and a tangy applesauce coating.
For dessert, my apple pie dream dessert really is a dream come true. It’s packed with sweet, gooey apple filling and crunchy lime crumble, with caramel whipped topping poured into a graham cracker crust. And you don’t even have to bake it! If you’re hosting a party, make extra cider and this apple sheet cake. It serves up to 16 people and uses fresh apples with a pecan streusel topping.
How to store leftovers:
- Refrigerate: Store extra cider in an airtight container in the fridge for up to a week.
- Freezing: Freeze apple cider for up to 6 months in a freezer bag.
- Defrost: Thaw overnight in the fridge for the best flavor.
- Reheating: Reheat slowly in a saucepan over medium-low heat.
Frequently asked questions
It takes about 8 apples, depending on the type of apples you use and the size of your slow cooker. I used 7 medium Gala and Fuji apples along with 2 pears and 2 oranges in a 7-quart slow cooker. However, if you’re using larger apples or a smaller slow cooker, the number of apples can vary.
I don’t worry about this because it saves time and doesn’t really make a difference. Actually, the apple peels add color and flavor to the cider that I really like. The orange peels also add color and flavor. There is no reason to peel them first since I strain the cider anyway. Removing the seeds and stems can help prevent bitter flavors, but I have never had any issues with this.
Using apple juice instead of fresh apples defeats the whole purpose of this recipe. It would be hard to call it homemade apple cider if you used apple juice from a bottle or jar. Fresh apples have a deeper, more authentic taste. If you do use apple juice, make sure it’s 100% unsweetened.
This is a natural reaction caused by yeast eating the sugar, which eventually turns your cider into alcohol. In fact, if you don’t drink it soon, your apple cider will turn into hard apple cider. It ferments as it sits, and the longer it sits, the more alcohol it will have in it. Smell it first, though. It should smell fresh or fruity. If you see any mold or it smells funky, throw it out.
More delicious drinks:
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Easy Slow Cooker Apple Cider
Ingredients
- 7 medium apples I used Gala and Fuji apples, washed
- 2 pears
- 1 orange washed and not peeled
- 1 orange peeled
- 3 cinnamon sticks
- 1 whole nutmeg
- 1 teaspoon whole cloves
- 1 star anise
- 12 cups water
- 1/2 – 1 cup brown sugar or other sweeter of choice
Instructions
- Start by washing the fruits thoroughly. Keep the skin on apples and pears; it enhances the flavor.
- Cut apples, pears, and both oranges into quarters. Don't worry about removing seeds or stems.
- Add the fruits to the slow cooker.
- Add the cinnamon sticks, nutmeg, cloves, extra orange peel, and star anise. Cover with water, filling the slow cooker almost to the top.
- If you have a regular slow cooker, cook it on high for 4 hours or low for 7-8 hours.
- In both options, after 4 hours of cooking, open the slow cooker, mash the fruit, stir well, then return to cooking for 1 extra hour on high or 2 hours on low.
- Once cooked, strain the apple cider juice through a fine-mesh strainer and transfer it to a pitcher. Stir in your desired amount of sugar until dissolved while the cider is still hot; taste and adjust the sweetness to your preference.
- Serve hot, garnished with a cinnamon stick.
- Store the cider in a closed container and refrigerate for up to 5 days. Rewarm the cider before serving.
Notes
The best apples for cider
When making apple cider, I like to choose 90% apples for sweetness and 10% apples for tartness and acidity. Some people also like to choose a bittersweet apple type for sharpness that provides structure, like Kingston Black, Yarlington, or Porter’s. I like Porter’s and Fuji as my favorite sweet apples, but sometimes I use Golden Delicious or Honeycrisp. My all-time favorite tart apple is Granny Smith, but others are McIntosh, Jonathan, and Pink Lady.More tips to consider:
- Mash the fruit with a potato masher instead of using a mixer or removing them and using a food processor. It is much simpler.
- Serve with cinnamon sticks for a homestyle country garnish.
- Don’t add sugar until the end because the fruit may be sweeter than you think.
- Leave the peeling on the fruit. It adds more flavor, color, and nutrients.
- Be sure to remove all seeds and peels before serving.
This looks and smells absolutely delicious.
Thank you Megan 🙂
I bet this makes the house smell great
Yes, it does 🙂
Thanks a lot for this recipe, Catalina! It looks very delicious and photogenic ? I have a question as my IP’s slow cooker function has three settings: high (200-210F), normal (190-200F) and low (180-190F). Would you suggest to cook this apple cider on high setting in IP as in conventional slow cooker?
Hi Anastasia, yes, you can do the High setting.
Wouldn’t it be easier to cook in a steamer/strainer basket within the IP? At end, you’d be able to just lift everything out and use a ladle as you would in a punch bowl, and it would keep warm for serving as long as needed.
Thank you so much for the recipe and cider tips. Pinning.
Easy and it smells amazing! Loved it!
This is such a delicious recipe. We enjoyed it after a hay ride and everyone loved it.
We are in love with these right now!
I LOVE this! It is incredible!
I am so excited to try this delicious apple cider! Perfect for fall!
This is really good! My husband loved it! Will make it again soon. Thanks for the recipe!
This is SO good!
Delicious! I agree adding the pears makes it even better. Oh how I love fall.
This is the best thing ever for the fall! It’s so easy to make, and it’s super tasty. I love this one.
I can’t wait to try this. Apple cider is the perfect fall drink. I know it’ll be amazing.
Leaving the apple peels on and simply straining everything afterwards makes this much easier than I expected. Cinnamon, cloves, nutmeg and star anise sound like such a good mix for autumn. I’d definitely be having mine warm with a cinnamon stick.
It’s amazing how much can be done with apples. Thanks for the great recipe. I’ll make it soon.