I think it would be pretty difficult to find a non-vegan recipe for apple cider. I mean it wouldn’t be apple cider with all that crap, would it?
So this is a basic recipe, but I made the proportions easy to divide in half in case you need to make half of the recipe.
I’m making my apple cider in a slow cooker for 3 reasons:
- It saves me time the day of Thanksgiving to focus on other food.
- It frees up the microwave and/or the stove top for other things.
- It makes the entire house smell like apple cider for the entire day!
Ingredient break down (makes 16 cups, 128 oz.)
2 – 64-oz bottles of organic apple juice
4 cinnamon sticks, or ground cinnamon if you don’t have sticks
6 whole cloves
1 tsp ground all spice
1/2 tsp ground nutmeg
2 tbsp coconut sugar
Slice of an orange peel
2 – 10 inch by 8 inch sheets of cotton straining cloth (I found mine at Safeway in the Cooking Gadgets section)
A little bit of string
Start by laying your pieces of straining cloth on top of eachother (seen below)
Then fold the two layers in half.
Place the all spice, nutmeg and cloves in the center of the cloth (add cinnamon, too, if you are using ground).
Grab the corners of the cloth and make a pouch for the spices.
Tie with some string. I used hemp string, but you can use any string you want as long as it’s safe to put into food (doesn’t have a weird coating on it). You’re essentially making a tea bag of sorts. You can trim the excess cloth off the top as I have done here.
Add apple juice, orange peel and coconut sugar to slow cooker. Stir so that the coconut sugar starts to dissolve. Add cinnamon sticks and slowly submerge spice pouch, making sure there are no spice escapees.
Cook on low overnight. Before serving, take spice pouch out. You can leave the cinnamon sticks, some people like that.