Yields 12-14 cups


9 medium apples, quartered (a mixture of red, green and yellow)
1 large orange, quartered
3 cinnamon sticks
2 teaspoons ground nutmeg
2 teaspoon whole cloves
½ teaspoon ground allspice
12-16 cups water
½ -1 cup brown sugar or granulated sugar (This measurement depends on how sweet you like your cider.)


  1. Wash apples and the orange, and then roughly cut into quarters. (Don’t worry about removing peels, seeds, or stems.)  Place in the bowl of your a large cooker.  Add cinnamon sticks, nutmeg, cloves, and allspice.  Cover with water, filling the slow cooker until it is nearly full. (I left about 1/2 inch of space at the top of my pot.) Cook on high heat for 3-4 hours, or on low heat for 6-8 hours.
  2. About an hour before the cider is done cooking, use tongs or the side of a spoon to mash the apple and orange slices once they are soft.  Finish cooking for one more hour.
  3. Strain out the apple cider juice into a clean pitcher or pot.  To get the maximum juice out of the apples, you can press them through a fine-mesh strainer or strain through a cheesecloth.  Stir in your desired amount of brown sugar until it is dissolved.
  4. Serve hot.  (You can also transfer the cider to a heat-safe sealed container and refrigerate for up to 5 days.  Just rewarm the cider to serve.)