Crock Pot Apple Cider And Hard Cider Recipes

CROCKPOT APPLE CIDER RECIPE

Steps:

• Core and slice the apples into quarters
• Slice the orange into thin slices
• Combine all ingredients in the bowl of your Crock Pot slow cooker
• Cook on low for 8 hours
• After 8 hours scoop the fruit, spices and cinnamon sticks out of the bowl and discard
• Pour the remaining liquid through a strainer to remove and large spices or chunks.
• Garnish with fruit and cinnamon sticks
• Serve warm

SHORTCUT SLOW-COOKER APPLE CIDER

Steps:

• Thoroughly wash and dry the apples. Cut each apple into 8 wedges (skins, seeds and stems included) and transfer to a 7-quart slow cooker. Add the cloves, cinnamon sticks and 12 cups water. Cook on high, covered, for 4 hours.
• Remove the lid and carefully crush the apples with a potato masher. Cover again and cook on high for another 2 hours.
• Set a large, fine-mesh strainer over a large stockpot. In batches, ladle the apple mixture into the strainer and use the back of the ladle to press down on the apple pulp to extract the liquid. Discard the pulp. Stir in 1/2 cup of the brown sugar until completely dissolved. Taste and add additional sugar if needed.
• Serve the apple cider hot or allow it to cool fully, then serve it chilled over ice.

HOMEMADE CROCK-POT APPLE CIDER

Steps:

• Chop apples and orange into large chunks keeping the peels on.
• Put apples, orange, cinnamon, cloves, allspice, ginger in the slow cooker.
• Fill the slow cooker with enough water to cover all of the apples. It should fill it pretty much to the brim of the pot.
• Turn it on low and put the lid on.
• Allow to brew for 8-12 hours. (12 hours is best and even longer would be fine too!)
• Take a potato masher and mash all of the apples up. Strain the cider through a fine mesh sieve or through cheesecloth for a more clear cider.
• Add sweetener of choice to taste for your sweetness level.
• Store left over cider in the refrigerator for up to 5 days.

CROCK POT APPLE CIDER

Steps:

• Add cloves to a spice bag and place in crock pot.
• Add all other ingredients to crock pot. Stir and Cover.
• Cook on LOW for 2 hours.
• Serve.
• Optional: for an adult beverage add a shot of brandy

CROCKPOT HOT APPLE CIDER (WASSAIL)

Steps:

• Gather the ingredients.
• Combine apple cider, brown sugar, ground cloves, ground allspice, cinnamon sticks, orange, orange, and cloves in a 4- to 5-quart slow cooker.
• Cover crock pot and cook on low for 2 to 3 hours, stirring occasionally.
• Serve in mugs, garnished with star anise, if using, and enjoy.

SLOW COOKER HARD CIDER

Steps:

• Pour the apple cider into a slow cooker. Tie the ginger, cinnamon sticks, cloves, allspice and black peppercorns into a cheesecloth to make a sachet. Add the sachet, brown sugar and orange slices to the slow cooker. Set the slow cooker on high for 1 hour then reduce to low and continue cooking for another 4 hours. Add the gin just before serving. Serve in mugs.

HOT SPICED APPLE CIDER IN A CROCK POT

Steps:

• Pour enough cider to fill crock pot to ¾ full. Add brown sugar. Stick whole cloves into skin of orange and apple wedges. Place apple, orange and all remaining ingredients into cheese cloth, tie with string and drop into crock pot. Bring to a boil, about 2 to 2 ½ hours on high.
• Once the cider is boiling, reduce setting to low. Keep on low for 2 hours or more before serving. Replenish with additional cider when needed; if cider is cold, return setting to high until heated.
• Serve or have guests serve themselves from the crock pot. If desired, leave a bottle of spiced rum nearby.

CROCK POT HOT APPLE CIDER

Steps:

• Combine all ingredients in a crock pot. Cover and simmer on low for 2-4 hours. Strain before serving hot. Serves 8.

CROCK POT APPLE CIDER

Steps:

• Place all items into a crock pot and set on low for 6 hours. After apples have coked and are soft, mash entire contents with a potato masher. Squeeze out as much juice as possible from apples and orange. Scoop out mixture and run through a fine mesh sleeve. Drink apple cider immediately or store in an air tight container.

SLOW COOKER APPLE CIDER POT ROAST

Steps:

• Whisk apple cider, brown sugar, ground cloves, whole cloves, pepper, ginger, and cinnamon together in a bowl; pour into a resealable plastic bag. Add the roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 to 48 hours.
• Stir carrots, potatoes, marinade, and beef together in a slow cooker.
• Cook roast in the slow cooker set to Low until meat is cooked through and tender, 8 hours.
• Transfer 3 cups of the cider broth from the slow cooker to a saucepan. Whisk quick-mixing flour into cider broth; simmer until gravy thickens, about 5 minutes. Stir brown gravy mix, salt, and pepper into cider gravy.
• Set roast, carrots, and potatoes on a serving platter; pour cider gravy over the top.

SLOW COOKER APPLE CIDER

Steps:

• Add all the ingredients to a slow cooker.
• Cover with lid and cook on low for 8-10 hours (overnight is perfect) or on high for 3-4.
• After everything is cooked and the apples are soft, mash with a potato masher until everything is nice and mushy.
• Place a regular-sized strainer into a large pot and carefully pour the contents of the slow cooker through it. You can smoosh extra juice through with a spoon or the potato masher. This will separate most of the solids from the liquid.
• Then, pour the contents in the pot back into the slow cooker through a fine strainer. This will catch any bits and pieces that may have snuck through.
• Keep on warm and serve!

SLOW-COOKER CIDER

Steps:

• Place cinnamon, cloves and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with a string to form a bag. , Place cider and brown sugar in a 3-qt. slow cooker; stir until sugar dissolves. Add spice bag. Place orange slices on top. Cover and cook on low for 2-3 hours or until heated through. Discard spice bag.

SLOW COOKER APPLE CIDER BRAISED PORK

Steps:

• Season pork with salt and black pepper. Heat oil in a large skillet over high heat. Sear pork on all sides in the hot oil until browned, about 3 minutes per side. Transfer pork to the slow cooker.
• Reduce stovetop temperature to medium; cook and stir shallots and celery in the skillet until they begin to soften, 3 to 4 minutes. Pour in apple cider vinegar and cook, scraping up any browned bits, until liquid is nearly evaporated, 4 to 5 minutes.
• Pour shallot mixture over pork shoulder in the slow cooker. Add apple cider, garlic cloves, and bay leaf. Cover, set slow cooker to Low, and cook until fork-tender but not falling apart, about 6 hours. Turn pork over every 1 to 2 hours. Remove pork roast to a plate and cover loosely with foil.
• Pour remaining liquid from the slow cooker through a fine mesh strainer into a large saucepan; place over high heat. Discard bay leaf and other solids. Bring sauce mixture to a boil, decrease heat and cook, skimming fat from the top, until reduced to 1/4 of the original volume, about 10 minutes.
• Remove sauce from heat and stir in Dijon mustard and cayenne pepper. Slowly whisk in cold butter until incorporated. Sprinkle in fresh herbs and season with salt and black pepper to taste.
• Cut pork into 1/4-thick slices and serve with sauce poured over the top.