- (8 medium size) 3lb - Gala Apples
- (1) 1lb - Oranges
- (1) 1lb - Blood Oranges
- (1) 1lb - Persimmons
- (1 cup) 8oz - Cranberries
- (1) 1lb - Bartlett Pear
- (1) Star Anise
- (4) Cinnamon Sticks
- (2 tsp, whole) Cloves
- (2" piece, sliced) 8oz - Ginger
- (1, whole) Nutmeg
- (1 cup) Raw Wildflower Honey, 10oz (Glass)
- (12 cups) Water
- Slice or chop the apples, oranges, pear and and persimmon into quarters or thin slices and place them in the slow cooker or dutch oven.
- Add the ginger, cinnamon, cloves, nutmeg and star anise.
- Cover with water.
- Cook on low for 4-6 hours.
- One hour before the cider is done, mash the fruit with masher.
- Finish cooking for the last hour.
- Strain the cider into a clean pitcher or pot (or see below "nut milk bag”)
- Serve hot and enjoy!
Slow Cooker or Dutch Oven
Add water, spices and fruit to the slow cooker or dutch oven.
Set on low for 4-6 hours. Strain and serve or refrigerate.
Add all of your ingredients to the instant pot and close the lid.
Set for 15 minutes on high, then let it do a natural release.
If you do a quick release, use a towel to turn the valve as some of the hot liquid may come out of the top. Strain and serve or refrigerate.
- Add raw honey once the cider has cooled a bit. This will preserve the delicate nutrients that raw honey provides.
- If serving chilled cider, make a few ice cube trays of cider to use. When the cider cubes melt, they won’t water down the drinks.
- Use a Nut Milk Bag to strain the cider and squeeze all the juice from the fruit (optional) but will make a tastier cider.
- Add more spices if you like it spicy, add more honey or sugar if you like it sweet.
- If you want a kick add some brandy or bourbon.
- Cider can be refrigerated for 5-7 days.
- Honey can be substituted with 1/3 cup brown sugar or your sweetener of choice.