Glass mug with hot apple cider next to

Hot Apple Cider

Last year, I was determined to have a really fun, memorable fall. Our summer went by way too fast and not too happily. So, I decided that the fall would make up for it. And it did! We did a lot of fall stuff, cooked a lot of fall stuff, and ate a lot of fall stuff. It was wonderful! One of the highlights was my very first pumpkin carving. Others include introduction to Hocus Pocus – did you know that McGee from NCIS was in it?!

One of the culinary highlights was my Sweet Potato salad, but the best one was this Hot Apple Cider. The first time I made it, it had added sugar in it for the first and last time. It tastes so much better without – not to mention the added health benefit of not adding refined sugar. It is just a touch tart, with a perfect balance of spices and when warm – incredibly delightful. This year’s fall is going by so fast, I can hardly catch up. If I would only have one fall thing to do this season, it will be to make this Cider. Thankfully, I already got to go to the pumpkin patch and some Haunted Houses. I’ve still never been to an orchard for apple picking, but if you have – put them to use by making this cider.

Just add water and spices, and cook low and slow. My mother in law described it as “apple pie in a cup” – and that sounds like a pretty accurate and awesome defenition!

Hot Apple Cider



  • Slow cooker


  • 10 Fuji apples Rinsed, quartered, cored
  • 8 C water
  • 2 cinnamon sticks
  • 1 Tb allspice, whole
  • 1/4 tsp cloves, whole
  • 1 nutmeg, whole


  • Add the apples, water, and spices to the slow cooker.
  • Cook for 4 hours on medium in a slow cooker. If your slow cooker only has “high” or “low”, cook on low for 6 hours.
  • When finished, mash the apples with a potato masher and cook for 30 more minutes on low.
  • Let cool a little bit and then strain carefully.
  • Discard the solids and enjoy the cider!
  • It can be kept in the fridge and heated up right before serving.

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