Add the water and lemon juice to a 6-quart slow cooker. Add the quartered apples as you cut them, as well as the orange, brown sugar, cinnamon sticks, cloves, allspice and nutmeg. Stir and cover.
Cook on LOW heat for 8-15 hours. The longer it cooks, the more flavorful it will be. Using a potato masher, mash the contents in the slow cooker. Let cool.
Ladle contents of the slow cooker into a large bowl, pouring everything through a fine-mesh strainer. Discard the solids and pour the cider into quart-size mason jars or a large pitcher. Keep refrigerated until ready to serve. Warm before serving or enjoy chilled!
- I let my first batch cook for 8 hours and my second for 15. I thought the second batch produced a cider that was bolder with more of a kick. Both were sooo good.
- This step isn't necessary, but it adds a touch of somethin'-somethin', in my opinion. After I turned my slow cooker off, I mashed everything up with a potato masher and then waited until the mixture had completely cooled. Whether you mash or not, be sure to strain the cider using a fine-mesh strainer. Discard the solids.
- Enjoy the nectar that is left behind! This is a super easy recipe that you can prepare for your family each fall. We all have different preferences in our house, but all of us agreed that this is the BEST cider we've ever had. And totally homemade for the double win.
Calories: 145.72kcal | Carbohydrates: 38.09g | Protein: 0.74g | Fat: 0.54g | Saturated Fat: 0.14g | Sodium: 28.15mg | Fiber: 5.29g | Sugar: 29.79g
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