This homemade apple cider is simple to make with seven ingredients in a slow cooker. Fresh apples, warm fall spices, and a touch of sweetness combine into a rich, cozy cider that tastes far better than most store-bought versions.
To make this cider, simply add the ingredients to a slow cooker and let them simmer until the apples are soft and the flavors are melded. It’s a great way to use apples that are past their peak, and the house fills with an irresistible fall aroma while it cooks.
Ingredients & Substitutions
- Apples. Use your favorite variety or a mix—Honeycrisp, Pink Lady, Gala, Jazz, Granny Smith (paired with a sweeter apple), or McIntosh all work well. A blend of sweet and tart apples gives the best flavor.
- Orange. Any orange is fine; quarter it and leave the peel on.
- Cinnamon sticks. I prefer sticks for aroma and clarity, though you can substitute ½ teaspoon ground cinnamon if needed.
- Whole cloves and allspice berries. Essential for depth of flavor—measure carefully. Too many spices will make the cider bitter.
- Ground nutmeg. Half a teaspoon of ground nutmeg is ideal. A whole nutmeg can be used if you prefer, but it may impart a slightly bitter edge.
- Light brown sugar. Adds warmth and sweetness. Substitute dark brown sugar, honey, maple syrup, or coconut sugar if desired.
- Water. Use filtered water for the best, clean-tasting results.
How to Make Apple Cider
Follow these steps to make the cider in a slow cooker (see notes for a stovetop option).
1. Place cored and quartered apples, the quartered unpeeled orange, cinnamon sticks, whole cloves, allspice berries, ground nutmeg, and brown sugar into a slow cooker (at least 5 quarts).
2. Pour 10–12 cups of water over the ingredients so they’re covered by about ½ inch, then stir gently to combine.
3. Cook on high for 4 hours.
4. After 4 hours, remove and discard the orange pieces.
5. Use a potato masher to gently mash the cooked apples until most pieces are broken down.
6. Continue cooking on high for an additional hour with the lid propped halfway open to allow some steam to escape.
7. Strain the mixture through a fine metal sieve into a large bowl, pressing gently to extract as much liquid as possible. This yields about 8 cups (2 liters) of cider. Discard the solids.
8. Chill the cider overnight for the flavors to meld and the sweetness to deepen, or serve immediately. Reheat gently to serve warm.
Storage
Store chilled cider in sealed glass jars in the refrigerator for up to one week.
Serving Suggestions
Serve warm with a sprinkle of cinnamon or nutmeg and a few fresh apple or orange slices for garnish. This cider pairs beautifully with fall treats such as caramel apples, cinnamon apples, apple muffins, apple pie, or apple crumble.
Apple Cider Recipe FAQs
Yes. Use a large stockpot, simmer covered for 2 hours, remove the oranges, mash the apples, then simmer another hour before straining.
Stick to the recipe quantities. Adding too many spices can make the cider bitter.
Apple juice is usually strained and pasteurized. Cider is typically unfiltered, often cooked with spices, and has a more rustic, fresh-pressed flavor.
Use a mix of sweet and tart apples. Favorites include Honeycrisp, Pink Lady, Jazz, Gala, McIntosh, and Granny Smith (paired with sweeter varieties).
If you try this recipe and enjoy it, please leave a comment and rating. I love seeing your photos—share them on social media and tag the creator if you know them.
Homemade Apple Cider Recipe
Laura
Equipment
- Slow cooker (5-quart)
- Measuring spoons and cups
- Fine metal strainer
- Potato masher
- Large glass bowl
- Glass jars for storage
Ingredients
- 4 pounds apples (about 12, cored and quartered)
- 1 orange (quartered and unpeeled)
- 3 cinnamon sticks
- 1 tsp whole cloves
- 1 tsp allspice berries
- ½ tsp ground nutmeg
- ¼ cup light brown sugar (or honey, maple syrup, etc.)
- 10–12 cups water
Instructions
- Place apples, orange, cinnamon sticks, cloves, allspice, nutmeg, and brown sugar in the slow cooker.
- Add water to cover the fruit by about ½ inch (roughly 10–12 cups). Stir to combine.
- Cook on high for 4 hours.
- Remove and discard the orange pieces.
- Mash the cooked apples with a potato masher.
- Cook on high for 1 more hour with the lid cracked halfway.
- Strain through a fine metal sieve into a large bowl, pressing to extract the liquid. Discard solids.
- Chill overnight for best flavor, or serve immediately. Reheat gently to serve warm.
- Store in sealed glass jars in the refrigerator for up to 1 week.
Notes
- Apples: Use a mix for balanced flavor.
- Cinnamon: Ground can replace sticks (½ tsp) but sticks give better aroma.
- Sweetener: Swap light brown sugar for honey, maple syrup, or coconut sugar.
Stovetop method:
Simmer covered in a large stockpot for 2 hours, remove oranges, mash apples, simmer 1 more hour, then strain.
Nutrition
Nutrition information is an approximation.
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