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Cook - cook on low for 8-12 hours. Mash and Strain - using a spatula, smash the apples and lemons to get all the extra juices out, then pour the mixture through a colander into a large bowl. Sweeten - add the 2 tablespoons of honey and stir until dissolved. Serve and enjoy - serve hot or cold, and enjoy!

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Put the cider in a slow cooker, crock pot or large saucepan and warm over medium heat. Add all the ingredients through the ½ cup whole cranberries. Cook, stirring occasionally, until all the sugar is dissolved and the cider is hot and fragrant, about 15 minutes. Reduce the heat to low, keep warm until ready to serve.

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Instructions. Add all ingredients to a large saucepan or pot and bring to medium-high heat. Once simmering, cover, reduce heat to low, and cook for 15 minutes to allow the flavors to develop. Serve hot on its own or add a dash of bourbon to make it a boozy hot toddy.

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Directions. Place first five ingredients on a double thickness of cheesecloth. Gather corners of cloth to enclose spice mixture; tie securely with string. Place cider and spice bag in a 3-qt. slow cooker. Cook, covered, to allow flavors to blend, 2-3 hours. Discard spice bag. If desired, stir in rum.

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To make the spiced apple cider in a slow cooker, combine all of the ingredients in the slow cooker, and set it on low to cook for 3-4 hours. If you are pressed for time, set it on high and cook for 2 hours. Before serving, use a strainer to strain out the spices and orange slices.

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Once this cider is cool, you can strain it back into the gallon that the cider was originally in or place in an airtight container. Place in the fridge and it should keep for about 7-9 days. To reheat, you can place in a microwave-safe mug and heat for 1 minute, stirring well after 30 seconds.

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The 10 Best Spices For Apple Cider Recipes. When it comes to spicing up apple cider, there are several key players that add depth and flavor to the classic drink. Cinnamon is the quintessential cider spice, with its warm and aromatic notes that instantly evoke feelings of coziness. Nutmeg brings a comforting element to the mix, while cloves.

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Grab a medium saucepan and set it over medium heat. Add the apple cider, cinnamon sticks, cardamom, and nutmeg. Split the vanilla bean lengthwise with the tip of a sharp paring knife. Use the back of the knife to scrape out the seeds. Add the bean pod and the seeds to the cider.

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Instructions. In a small pot, heat the apple juice, spices and rum (if using) over low/medium heat. Stir often while the mixture is heating so the spices will blend into the juice (you don't want any spice clumps). Once it's hot, pour into two mugs and garnish with apple slices and cinnamon sticks. Serve warm.

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Cut a large (1 by 4-inch) peel from the orange using a vegetable peeler and add it to the pan. Bring the cider mixture to a boil, lower the heat, and simmer for 5 minutes. Strain into a 4-cup.

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STEP 3: Set manually to cook on high pressure for 15 minutes. STEP 4: When the apple cider is ready, make the quick release - push the valve to the 'venting' position with a wooden spoon and wait until the pin drops. STEP 5: Open the pressure cooker. STEP 6: Transfer the content of the pot to a sieve hung over a big pot.

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If using a large enough pot, add the full gallon of water, otherwise, fill the pot, leaving at least 1 ½ inches of space at the top for the cider to simmer. (You'll add the rest of the water later.) Step 2: Simmer. Cover and bring the water to a simmer over high heat. Once rapidly simmering, reduce the heat to low.

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How to Make Hot Spiced Apple Cider. Prepare the fruit. Roughly chop the apples and cut the orange into quarters. Assemble. Add the fruit to your slow cooker, along with all the spices and filtered water. Stir to combine. Cook. Turn your slow cooker on and cook for 7-8 hours on low heat or 4 hours on high heat. Mash.

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Directions. In a large saucepan, combine the apple cider, cinnamon sticks, lemon zest and nutmeg. Insert a clove into each apple slice; add to cider. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 1 minute. Discard lemon zest strip.

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Bowl. Wash, quarter and core the apples. Put them in the blender (you may need to do a few batches if your blender won't hold all of the apples). Puree the apples. Using cheesecloth, squeeze as much juice out as possible into a bowl. Or put the strainer over a bowl and pour the puree into the strainer.

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Place over medium heat. Bring mixture to a simmer, then reduce heat to medium-low. Cook the cider for another 15-20 minutes, partially covered, then remover from heat. If serving immediately, ladle hot spiced cider into mugs and serve with a cinnamon stick and/or star anise pod for garnish.