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.)
- 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.
- 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.
- 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.
- 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.)