Holiday Apple Cider

1. 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.
2. Add the ginger, cinnamon, cloves, nutmeg and star anise.
3. Cover with water.
4. Cook on low for 4-6 hours.
5. One hour before the cider is done, mash the fruit with masher.
6. Finish cooking for the last hour.
7. Strain the cider into a clean pitcher or pot (or see below "nut milk bag”)
8. 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. 

Instant Pot

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. 

Notes/Tips

• 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.