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There is nothing quite like a batch of slow cooker apple cider simmering away on a cool fall day. The apples, cinnamon and warm spices make the entire house smell like fall, and the slow cooker makes it incredibly easy.
I love making apple cider from scratch because it is such a simple way to use fresh apples during apple season. Everything gets tossed into the slow cooker and slowly cooks down into a cozy homemade cider that you can enjoy warm all afternoon.
If you don’t want to use the slow cooker, you can also make my dutch oven apple cider right on the stovetop. And if you have any cider left over, you have to try my apple cider sourdough donuts. They are one of my favorite fall treats!
Why You’ll Love This Recipe
What You’ll Need
You don’t need much equipment to make homemade apple cider. Most of these are simple kitchen tools that you probably already have.
- Slow cooker: A large slow cooker gives the apples plenty of room to cook down with the water and spices.
- Cutting board and knife
- Potato masher: A potato masher makes it easy to mash the softened apples directly in the slow cooker.
- Fine mesh strainer: A fine mesh strainer separates the cooked apples and spices from the finished cider. If you like a clearer apple cider, you can also line the strainer with cheesecloth or strain the cider a second time.
- Large bowl or stockpot: Place a large bowl or stockpot underneath your strainer to catch all of the cider.
- Ladle: A ladle makes transferring and serving the finished cider much easier.
Canning Supplies
If you plan to can your apple cider, you’ll also need:
- Water bath canner
- Mason jars
- Canning lids and rings
- Jar lifter
- Canning funnel
- Headspace measuring tool (optional, if you are able to eyeball)
These are all great tools to keep on hand throughout preserving season and can be used for so many different recipes.
Ingredients
One of my favorite things about this homemade apple cider recipe is how simple the ingredient list is.
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How to Make Slow Cooker Apple Cider
Making apple cider from fresh apples is much easier than you might think.
- Prepare the fruit: Wash the apples and orange well. Cut the apples into large chunks. There is no need to peel them. Slice the orange.
- Add everything to the slow cooker: Add the apples and orange slices to your slow cooker. Add the cinnamon sticks, cloves, brown sugar and allspice. Pour in 8 cups of water.
- Slow cook the apples: Cover the slow cooker and allow the apples to cook until they are very soft and beginning to break down. Your kitchen will start smelling pretty incredible at this point!
- Mash the apples: Once the apples are completely soft, use a potato masher to mash the apples directly in the slow cooker. This helps release even more apple flavor into the cider. Continue cooking the mashed apples and spices so all of those flavors have time to come together.
- Strain the apple cider: Place a fine mesh strainer over a large bowl or stockpot. Carefully ladle the apple mixture into the strainer. Press the apples gently to extract as much cider as possible. For a clearer cider, strain it a second time or line your strainer with cheesecloth.
- Sweeten: Taste and add a little more sugar if you prefer a sweeter cider.
- Serve: Pour the cider into mugs and serve warm. I love adding a cinnamon stick and a thin apple or orange slice to each mug when serving.
The Best Apples for Homemade Apple Cider
You don’t need a special cider apple to make homemade apple cider. In fact, I prefer using a mixture. Sweet apples add natural sweetness while tart apples give the cider a little more depth.
Try combining apples like:
- Honeycrisp
- Gala
- Fuji
- Pink Lady
- Granny Smith
- McIntosh
Don’t worry if you don’t have several different varieties. This recipe is also a great way to use whatever apples you already have on hand!!
Do You Need to Peel Apples for Apple Cider?
No! There is no need to peel the apples before making cider. Everything will eventually be strained out, so leaving the peels on saves a lot of time. Just wash your apples well before cutting them.
Recipe Tips
Use a mixture of apples. Combining sweet and tart apples gives the cider more flavor.
Don’t peel the apples. Save yourself the extra work.
Mash the apples well. Once they’re soft, mashing helps release even more flavor.
Strain twice for clearer cider. I don’t mind a slightly rustic cider, but you can strain it again if you prefer it clearer.
Adjust the sweetness at the end. Apples can vary quite a bit in sweetness, so taste your cider before adding additional sugar.
Keep it warm for serving. If you’re making this for Thanksgiving or a fall gathering, return the strained cider to the slow cooker and leave it on the warm setting.
Slow Cooker vs. Dutch Oven Apple Cider
You can make homemade apple cider using either method.
The slow cooker is my favorite when I want something I can start earlier in the day and mostly forget about while I’m working around the house.
But if you want to make cider on the stovetop, try my dutch oven apple cider recipe. It gives you the same cozy fall flavors without needing to pull out the slow cooker.
I love having both options depending on what else I’m making that day.
What to Serve With Homemade Apple Cider
Warm apple cider is pretty hard to beat on its own, but it’s even better with something freshly baked.
My apple cider sourdough donuts are made for this.
They have that warm fall apple flavor and are such a good way to use some of your homemade cider.
You could also serve your cider alongside:
- Sourdough apple bread
- Fresh sourdough bread with apple butter
- Old-fashioned apple crisp
- Cinnamon roll focaccia
It makes such a simple fall afternoon treat!
How to Store Homemade Apple Cider
Allow leftover apple cider to cool before transferring it to a covered jar or container and storing it in the refrigerator.
When you’re ready to drink it again, warm it gently on the stove or pour it back into the slow cooker.
You can also enjoy it cold straight from the refrigerator.
Water Bath Canning Apple Cider
- Prepare your water bath canner, jars and lids.
- Heat the strained apple cider until boiling.
- Using a canning funnel and ladle, pour the hot cider into hot jars, leaving ¼-inch headspace.
- Remove any air bubbles if necessary and check the headspace again.
- Wipe the rims of the jars clean.
- Centre the lids on the jars and add the rings until fingertip tight.
- Place the jars into the water bath canner.
- Make sure the jars are completely covered with water.
- Bring the canner to a full rolling boil and process for 10 minutes.
- Once the processing time is complete, turn off the heat and remove the lid.
- Allow the jars to sit in the canner for 5 minutes.
- Carefully remove the jars using a jar lifter and place them on a towel-lined counter.
- Leave the jars undisturbed at room temperature for 24 hours.
- Check the seals, remove the rings, wipe down the jars and label them before storing.
I processed my jars in the water bath canner for 10 minutes.
Once canned, I store the jars in a cool, dark place until we’re ready to use them.
When you want a cozy mug of cider, simply open a jar, pour it into a saucepan and warm it on the stove. You can also pour it into the slow cooker if you’re serving a larger group.
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If cooking from scratch sounds good in theory but feels hard to keep up with, these freezer plans are meant to help. They focus on simple prep, realistic portions, and meals you’ll actually use, so your freezer becomes a quiet support on busy days, not another project to manage.
Can You Freeze Homemade Apple Cider?
Yes! Pour cooled cider into freezer-safe containers, leaving a little room at the top for expansion.
Freeze until you’re ready to use it. Thaw the cider overnight in the refrigerator and then warm it on the stovetop or in your slow cooker.
Freezing is an easy option if you make a big batch during apple season and want to enjoy it later in the winter.
FAQ
More Fall Recipes to Try
Slow Cooker Apple Cider Recipe
Equipment
- Cutting board
- Sharp knife
- Potato masher:
- Headspace measuring tool
Ingredients
- 3 lbs apples about 8–10 medium apples
- 1 orange sliced
- 1 teaspoon whole cloves
- 4 cinnamon sticks
- 1 teaspoon whole allspice
- 8 cups water
- ⅓ cup brown sugar
Instructions
- Prepare the fruit. Wash the apples and orange. Cut the apples into large chunks and slice the orange. There is no need to peel the apples.
- Fill the slow cooker. Add the apples, orange slices, cloves, cinnamon sticks, brown sugar and allspice to the slow cooker. Pour in 8 cups of water.
- Cook for 4 hours. Cover and cook on HIGH for 4 hours, or until the apples are very soft.
- Mash the apples. Use a potato masher to thoroughly mash the softened apples directly in the slow cooker.
- Strain the cider. Pour the mixture through a fine mesh strainer into a large bowl or stockpot. Gently press the apples to extract as much cider as possible. For clearer cider, strain it a second time through cheesecloth.
- Sweeten. While the cider is still hot add more brown sugar if desired.
- Serve or preserve. Serve the cider warm, refrigerate it for later, or continue with the water bath canning instructions.
Water Bath Canning Instructions
- Pour the strained cider into a stockpot and bring it to a boil.
- Ladle the hot cider into hot canning jars, leaving ¼-inch headspace.
- Wipe the jar rims clean. Add the lids and screw the rings on until fingertip tight.
- Place the jars in the water bath canner and make sure they are completely covered with water.
- Bring the water to a full rolling boil. Process for 10 minutes using the processing time appropriate for your elevation.
- Turn off the heat, remove the canner lid and allow the jars to rest in the canner for 5 minutes.
- Remove the jars and place them on a towel-lined counter.
- Leave the jars undisturbed at room temperature for 24 hours.
- Check the seals. Remove the rings, wipe the jars clean, label and store.
Notes
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