Can I use store bought apple juice instead of fresh apples for this healthy slow cooker apple cider?

You can, but it becomes a different drink. Simmer 12 cups of good quality apple juice (not from concentrate, no added sugar) with the same spices on low for 3 hours and strain. You will miss the fresh pressed depth, so choose the cloudiest, least filtered juice you can find.

Do I really not need to peel or core the apples?

Correct, leave peels and cores on. The peels add beautiful color and the cores contain pectin that gives the cider body. Everything gets strained out through the cheesecloth at the end, so there is no texture issue. Just rinse the apples well before quartering.

Why does my cider taste bitter?

Bitterness almost always comes from the seeds or from ground spices. Apple seeds contain compounds that turn bitter with long cooking, which is why some cooks remove the cores. Using whole spices instead of ground, and not overcooking past 8 hours on low, keeps the flavor clean and sweet.

Can I serve this apple cider cold instead of hot?

Absolutely, it is delicious chilled over ice. Cold mutes sweetness, so add an extra tablespoon or two of maple syrup before refrigerating if you plan to serve it iced. Garnish cold glasses with thin apple slices and a sprig of rosemary for a pretty holiday look.

How far ahead can I make apple cider for a Christmas party?

Make it up to two days ahead and refrigerate in sealed jars. Two hours before guests arrive, pour it back into the slow cooker on the keep warm setting. It holds perfectly for hours, so your party drink takes care of itself while you enjoy the evening.

Healthy Slow Cooker Apple Cider (Easy Recipe)

Ingredients

Scale

10 medium apples (a mix of Honeycrisp, Gala, Fuji and Granny Smith), rinsed and quartered
1 large orange, quartered
4 cinnamon sticks
1 teaspoon whole cloves
1 whole star anise (optional)
1 two-inch piece fresh ginger, thinly sliced (optional)
10 cups water, plus more as needed
1/3 cup pure maple syrup, plus more to taste
1/4 teaspoon fine sea salt (optional)

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Instructions

Rinse the apples well and cut each into quarters, leaving peels and cores on.
Quarter the orange and add it to a 6-quart slow cooker with the apple quarters.
Tuck in the cinnamon sticks, whole cloves, star anise and sliced ginger.
Pour in the water until the fruit is just covered, about 10 cups, leaving one inch of headspace.
Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the apples are completely soft.
Mash everything thoroughly with a potato masher, then cover and cook one more hour.
Strain through a cheesecloth lined fine mesh strainer into a large pitcher, squeezing firmly to extract every drop.
Discard the solids. Stir in the maple syrup and salt, taste and adjust sweetness.
Serve hot in mugs, garnished with a cinnamon stick or orange slice if desired.

Author: Nourish Table
Prep Time: 15 minutes
Cook Time: 7 hours