Crockpot Apple Cider Recipe

Square image of apple cider in glass mug garnished with cinnamon stick and apple slice a crockpot in the background.

Crockpot Apple Cider Recipe

This cozy Crockpot Apple Cider is made with fresh apples, citrus, and warm spices for a richly flavored homemade cider that tastes better than anything store-bought. The slow cooker does all the work, filling your home with the warm aroma of fall and the holidays. Perfect for gatherings, holiday menus, or simply keeping everyone warm on chilly days.

Prep Time10

Cook Time7

Total Time7 10

Servings: servings

Calories: 95kcal

Author: Stephanie Wilson

Ingredients

8-10 apples a variety makes a delicious depth of flavor
1 orange
4 cinnamon sticks (4-inch) or 1 Tablespoon ground cinnamon
1 teaspoon ground cloves or 2 teaspoons whole cloves
6 Tablespoons 75g granulated sugar (or half sugar, half maple syrup)
water

Get Recipe Ingredients

Instructions

Peel the orange and place the segments in a 4-6-quart slow cooker (or whatever size you have available). Then, rinse the apples, cut them into quarters (discard the cores), and place them in the slow cooker. Add the cinnamon sticks, ground cloves, and sugar. Add enough water to cover the fruit.
Cover and cook on low heat for 6–7 hours, or on high heat for 4 hours. I prefer low heat if I have the time or until the fruit is very soft.
Remove the cinnamon sticks and, with a sturdy spoon or potato masher, mash the fruit. Return the cinnamon sticks to the mixture, cover, and cook on low heat for an additional hour.
Slowly and carefully strain the liquid through a fine mesh sieve into a large pot or heat-safe pitcher. Discard the solids, then strain one more time to remove any remaining solids or spices, and serve warm.
Store the cider in the refrigerator for 5–7 days. Warm up on the stove before serving or enjoy it cold.

Notes

Apple Variety: A mix of sweet and tart apples gives the cider the best depth of flavor. Use whatever you have—Honeycrisp, Fuji, Gala, or Granny Smith.
Sugar: Adjust the sugar to taste. Using ¼ cup (50g) granulated sugar will give you a spicier cider, and ½ cup (100g) will result in a sweeter cider. You can also use maple syrup as a natural sweetener if preferred. I like to use a 50/50 combination of granulated sugar and maple syrup.
Freezing Instructions: Cider can be frozen for up to 3 months. Thaw in the refrigerator.
Stovetop Instructions: Add all of the ingredients to a large pot, bring to a simmer over high heat. Once simmering, reduce the heat to medium-low, cover, and simmer for 2 hours. Then, mash the fruit, cover, and simmer for another hour before straining and serving.

Nutrition