This Supercharged Slow-Cooker Apple Cider Is the Drink You Need This Fall
Slow-cooker apple cider, where have you been all my life? This delicious drink will not only keep you warm, it will also perfume your house with the warming scents of cinnamon and apples. And all with minimal effort on your part — the trusty slow cooker does all the heavy lifting. And now for the bonus part: You can make it even healthier by adding a spoonful of ACV — that’s apple cider vinegar. The benefits of ACV have made it a bit of a hot topic at the moment — it is credited with aiding digestion, fighting infections, helping you feel full, helping you stay beautiful and possibly bringing about world peace (I made that last bit up but wouldn’t that be fantastic!). I can’t vouch for all the health benefits, but I know that I kept a nasty cold at bay by sipping a few mugs of this homemade apple cider. To reap the benefits of ACV, seek out brands that include the “Mother,” such as Bragg’s.
Ingredients:
- 10-12 cups hot water
- 10-12 apples
- 1 orange
- 2 strips lemon peel
- 3 cinnamon sticks
- small piece fresh ginger
- 1 Tablespoon ACV per serving (I used Bragg organic ACV)
- 1/2 Tablespoon Manuka honey per serving, or more, to taste
- cinnamon sticks, star anise, lemon slices, orange slices to serve
Instructions:
1. Rinse your apples thoroughly and cut them into quarters — no need to peel or core them.
2. Cut your orange into small segments — keep the peel on for a stronger taste. Use a potato peeler to peel strips of lemon. Cut your ginger into thin strips.
3. Add your apples, orange, lemon peel, ginger and cinnamon sticks to your slow-cooker bowl.
4. Add enough hot water to fill the slow cooker almost to the top. You can adjust how much water depending on the size of your slow cooker, but always leave a two-finger space at the top.
5. Cook for three hours on high. Transfer the fruit into a large bowl using a slotted spoon and mash thoroughly with a potato masher.
6. Return the mashed fruit to the slow cooker and cook for another two hours. Strain the contents of the slow cooker into a large pitcher and discard the fruit, ginger and lemon peel. Keep the cinnamon sticks to use for serving.
7. Pour into mugs or glasses and stir in a little Manuka honey to taste and one tablespoon of ACV per serving. Trust me when I say, the taste is actually enhanced by the apple cider vinegar.
8. Garnish with lemon and orange slices, cinnamon sticks and star anise. Keep any unused cider in the fridge for up to two weeks. Serve hot or cold.
Rinse your apples thoroughly and cut them into quarters — no need to peel or core them.
Cut your orange into small segments — keep the peel on for stronger taste. Use a potato peeler to peel strips of lemon. Cut your ginger into thin strips.
Add your apples, orange, lemon peel, ginger and cinnamon sticks to your slow-cooker bowl. Add enough hot water to fill the slow cooker almost to the top. You can adjust how much water depending on the size of your slow cooker, but always leave a two-finger space at the top.
Cook for three hours on high. Transfer the fruit into a large bowl using a slotted spoon and mash thoroughly with a potato masher.
Return the mashed fruit to the slow cooker and cook for another two hours. Strain the contents of the slow cooker into a large pitcher and discard the fruit, ginger and lemon peel. Keep the cinnamon sticks to use for serving.
Pour into mugs or glasses and stir in a little raw honey to taste and one tablespoon of ACV per serving. Trust me when I say the taste is actually enhanced by the apple cider vinegar. Garnish with lemon and orange slices, cinnamon sticks and star anise. Keep any unused cider in the fridge for up to two weeks. Serve hot or cold.
What are your favorite uses for apple cider vinegar? Sound off on Twitter and head over to Pinterest for more ideas.
