Making homemade apple cider in the slow cooker couldn’t be easier. It’s made with fresh apples, oranges, and warming cinnamon, and since you control the ingredients, you can make it as sweet or spicy as you like. As it simmers, your whole home will smell incredible, and you’ll love how versatile it is for serving all season long.
Homemade is always better!
One of my favorite drinks in the world is apple cider. There’s just something about it that’s unbeatable in the fall. It’s cozy, warm, and absolutely irresistible. Here are my favorite things about it:
- It’s homemade which means: No preservatives, no artificial flavors, just real fruit and warm spices. You also can choose the sweetness, spices, and citrus level.
- It’s versatile: Serve it hot or cold, plain or spiked, for brunch, holidays, or cozy nights in. You can even use leftovers in baking or for making Apple Cider Beef Stew, Apple Cider Donuts, Apple Cider Chicken, Apple Cider Braised Pork Shoulder!
- Your whole house smells AMAZING: As it cooks, it fills your home with cozy fall aromas of apples, cinnamon, and spice. It’s definitely better than any candle!
Key Ingredients:
Best apples – After making this recipe so many times, I’ve found that using a mix of sweet and tart apples (like Honeycrisp + Granny Smith) gives the BEST flavor. The sweet apples add natural sweetness, while the tart ones add brightness and depth. Using just one variety makes the cider taste flat. I think that the blend is key!
Best Sweet Apples (for natural sweetness)
- Honeycrisp – my #1 pick (juicy, rich, flavorful)
- Fuji – very sweet and crisp
- Gala – mild, smooth sweetness
- Golden Delicious – soft texture, great for extracting juice
Best Tart Apples (for brightness & depth)
- Granny Smith – adds tang and prevents the cider from being too sweet
- Pink Lady – sweet-tart and very aromatic
- Braeburn – complex flavor, slightly spicy
Orange – I’ve tested this recipe with and without orange, and trust me, the orange makes a HUGE difference. It adds a subtle citrus note that balances the sweetness and makes the cider taste fresh and vibrant. Any kind of sweet orange works well here, but avoid bitter or Seville oranges since they’re too sour and can make the cider taste bitter.
Cinnamon & Cloves – I’ve tried both whole spices and ground. Cinnamon sticks and whole cloves give a smoother, cleaner flavor, while ground spices make the cider more intense. Either works—just depends on how strong you like your spices. Cinnamon brings warmth, cloves add that cozy fall aroma.
Sugar – I’ve tested this homemade apple cider with white sugar, brown sugar, and even honey and maple syrup. Granulated sugar keeps the flavor clean and lets the apples shine, but you can always adjust to taste depending on how sweet your apples are.
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
How to Make Homemade Apple Cider
Step 1: Wash the apples and orange well. Then, cut them into quarters (no need to peel or core).
Step 2: Place all the ingredients, including the water, into the slow cooker.
Step 3: Cover and cook on low for 6–8 hours or on high for 3–4 hours and until the apples are very soft.
Step 4: Use a potato masher to mash the softened apples and orange into the liquid to release more flavor. Then cover and simmer for 1 more hour.
Then: Line a large bowl or pitcher with a fine cheesecloth or a mesh strainers and slowly strain the mixture through it to remove the solids. Discard solids.
Finally: Pour the cider back into the slow cooker to keep it warm. Taste and adjust sweetness if needed (add more sugar or honey).
No slow cooker? No problem!
Stovetop Method: Add all ingredients to a large stockpot or a very large pot, cover with water, and bring to a simmer. Reduce heat to low and cook for 1–2 hours, stirring occasionally. Mash the fruit, then strain. Sweeten to taste and serve your homemade apple cider warm.
Olivia’s Tips
Slice the orange with the peel on. The oils in the peel add amazing flavor.
If you want less citrus flavor, just use half an orange instead of a whole one.
Avoid using only soft apples like McIntosh or Red Delicious cause they break down too much and make the cider murky and bland
Use whole spices if possible: Cinnamon sticks and whole cloves give a smoother flavor than ground spices. Ground spices work, but they make the cider cloudy and gritty if overused.
Let the apples simmer for at least 3–4 hours in the slow cooker (or 1–2 hours on the stove). The longer it cooks, the deeper and richer the flavor.
For the best texture, strain through a fine mesh strainer or cheesecloth.
First strain removes chunks, second strain makes it silky.
More Apple Recipes
Homemade Apple Cider
Equipment
Ingredients
- 10 medium apples a mix of Honeycrisp and Granny Smith works well, quartered
- 1 orange quartered
- 4 cinnamon sticks
- 1 teaspoon ground cloves
- 6 tablespoons granulated sugar*
- Water
Instructions
- Wash the apples and orange well. Quarter the apples and oranges (no need to peel or core).
- Place the apples, orange, cinnamon sticks, ground cloves, and sugar into the slow cooker. Then, add enough water to cover the fruits.
- Cover and cook on Low for 6–8 hours or on High for 3–4 hours, until the apples are very soft and the flavors have melded.
- Use a potato masher to mash the softened apples and orange into the liquid to release more flavor. Then cover and simmer for 1 more hour.
- Place a fine mesh strainer or cheesecloth over a large bowl or pitcher. Carefully pour the cider through to remove solids. Discard the fruit pulp and spices.
- Pour the cider back into the slow cooker to keep it warm. Taste and adjust sweetness if needed (add more sugar or honey).
- Serve with fresh orange slices or cinnamon sticks.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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