Easy crockpot apple cider made from scratch with just 5 simple ingredients. The perfect warm and comforting treat to enjoy on a chilly fall day!
There’s nothing I crave more than a cup of hot apple cider during the fall season, especially when it’s homemade. The store-bought carton just doesn’t do the trick like homemade cider. It tastes amazing topped with a little bit of homemade whipped cream and caramel sauce.
On a chilly fall day, there’s nothing better than a warm glass of homemade apple cider. It’s super comforting and delicious. I love this crockpot apple cider because it is made from scratch and so easy to make. You dump all the ingredients in and let the slow cooker do the work for you.
This cider also makes your house smell heavenly! It’s the perfect beverage for a holiday get-together and could easily be served for both kids and adults. If you’re in a pinch, you can try my easy Thanksgiving punch. Both are great for entertaining!
How to make apple cider in crockpot
- FILL & COOK. Place the fruit and spices in the crockpot. Then pour the water over top (it should be about an inch below the top of the crockpot). Give it a good stir, so that the spices are fully incorporated. Then place the lid on top and cook on high for 3 to 4 hours.
- STRAIN. After cooking, mash the fruit in the crockpot with a potato masher or large spoon. Then ladle the mixture into a strainer (a little at a time) so that the liquid drains into a large pot. Discard the fruit solids.
- SERVE. Before serving, mix in the sugar until dissolved. Serve and enjoy!
Stove top version
For stove top apple cider, bring the ingredients to a light simmer and then cover with a lid and let simmer for 1-2 hours or until the apples have softened. Then follow the recipe as directed.
- Type of apples. I used a combination of gala, honey crisp and granny smith apples.
- Peeling the fruit. No need to peel or core the apples…all the seeds and any hard or large parts will be strained out. I also didn’t peel the oranges. It wasn’t overly tart and was the perfect balance to the sweet flavor.
- Closing the lid. With 7 cups of water added, the fruit will float towards the top. If you have an issue with the fruit floating and pushing the lid up, you can place an over-turned bowl on top of the lid to help weigh it down. And once the fruit starts to soften, the lid should rest back where it should be.
- Sweetener. I added 1/3 cup granulated sugar to the cider. It wasn’t overly sweet, but just sweet enough. If you prefer your cider on the sweeter side (similar to store-bought), add 1/2 cup instead. I like adding the sugar at the end because then you can adjust accordingly and it dissolves nicely when the cider is still warm.
- Caramel version. Try making this caramel apple cider by mixing in 2 Tablespoons of caramel sauce before serving. It adds such a nice touch!
- Serving. I love adding cinnamon sticks or apple/orange slices to the pitcher or individual glasses to make it extra festive.
- Repurpose the cooked apples. Instead of discarding the fruit solids, they can be used to make applesauce. The apples would need to be cored before adding to the crockpot (as the seeds make the sauce very tanic). An immersion blender or potato masher can be used to blend the fruit mixture into a sauce-like consistency. Then add any additional spices to taste.
Storing + freezing
- This homemade apple cider can be kept in a covered pitcher in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.
More delicious beverages recipes:
Crockpot Apple Cider
- 6 quart crockpot
- 8-10 apples, quartered (a variety is best, I used honey crisp, gala and granny smith)
- 2 oranges, quartered (peeled for less tart cider)
- 3-4 cinnamon sticks
- 1-2 teaspoons ground cloves (more to taste)
- 7-8 cups water
- 1/3 cup granulated sugar (more to taste)
- Place apples, oranges and spices in the crockpot. Add enough water so that the fruit is just barely floating. The water level should be about an inch or so below the top of the crockpot. Give the mixture a stir to make sure the spices are incorporated. Put the lid on and cook on high for 3-4 hours.
- After cooking, use a potato masher or large spoon to mash the fruit. Ladle the fruit mixture into a fine mesh strainer, a little at a time, allowing the liquid to drain into a large pot. Use a spoon to press the fruit mixture into the strainer and remove the juices. Discard the solids.
- While the cider is still warm, add granulated sugar to taste. Serve and enjoy!