Fall Recipes: Apple-Of-My-Eye Cider

Iโ€™ve got all of the in-cider info on the best apple cider recipe! How do you like them apples? Need something to wash that pumpkin bread down? Forget milk! How about a nice, warm, homemade apple cider instead? ๐ŸŽ๐Ÿ Your friends and family will FALL in love with this tasty seasonal beverage! ๐Ÿ˜

Homemade Slow Cooker Apple Cider

Sallyโ€™s Baking Addiction shows us how easy it is to make this quintessential fall drink with 100% real ingredients! For this special recipe, weโ€™ll be using a slow cooker (or large stock pot), fresh fruit, and fall spices to make this simple and flavorful apple cider. The prep time is about 30 minutes and will be simmering in the slow cooker for about 8 hours! So be sure to make this gorgeous drink early in the day so you can enjoy it at night! Sally says, โ€œYour house will smell like fall all day long! Cheers.โ€

The ingredients include:

  • 1 orange

  • 10 medium apples (use a variety of sweet & tart applesโ€“ Sally uses Honeycrisp and Granny Smith)

  • 3 cinnamon sticks (or 1 tablespoon ground cinnamon)

  • 2 teaspoons ground cloves

  • granulated sugar* (Look at Notes below: add to taste, make it however sweet you want it!)

Here are the cooking instructions:

  1. Peel the orange and place the segments in the slow cooker. No slowcooker? No problem! Refer to Notes below. Wash the apples, cut into quarters, and place in the slow cooker. Add the cinnamon sticks, ground cloves, and sugar. Add enough water to cover the fruit.

  2. Cook on low heat for 6-7 hours. (Or high heat for 3.) After 6-7 hours, the fruit will be very soft. Use a large spoon to mash the fruit and release its liquids. Allow the cider to cook on low for 1 more hour.

  3. Very slowly strain the chunky liquid through a fine mesh sieve into a large pot or pitcher. You can discard the solids. Strain the cider one more time to rid it of any other solids. Serve the cider warm. Leftover cider keeps well in the refrigerator for up to 5-7 days. Warm up on the stove before servingโ€“ or drink it cold!


    • Cider can be frozen for up to 3 months. Thaw in the refrigerator.

    • Sugar: Adjust the sugar to your taste. Sally only uses a couple tablespoons of granulated sugar because she prefers spicy cider as opposed to sweet. If you prefer your apple cider on the sweeter side (like the kind you buy at the store), use 1/2 cup (100g) of granulated sugar.

    • No Slow Cooker? No Problem! In step 1, place all of the ingredients into a large stock pot instead of a slow cooker. Turn the stove up to high heat and bring everything to a simmer while stirring occasionally. Once simmering, reduce the heat to medium-low, cover, and simmer for 2 hours. Mash the fruit as described in step 3. Then, allow the cider to cook for 1 more hour. Continue with step 4.

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