- 8-10 apples (choose a variety), quartered
- ½ -1 cup sugar*
- 4 cinnamon sticks
- 1 tbsp whole cloves
- 1 tsp whole allspice
- Water to fill
- Stockpot or slow cooker
- Potato smasher or wooden spoon
- Cut apples into quarters (no need to remove the skins).
- Add apples, spices, and sweetener to a large stock pot and add enough water to cover the apples. If using a slow cooker, cover with water and leave an inch or two of space at the top.
- Slow cooker: Cook on low for 6-8 hours or high for 3-4 until apples easily fall apart.
Stockpot: Boil the whole thing uncovered on high for one hour, checking frequently. After one hour, reduce heat, cover and simmer for two hours. After two hours, turn off heat and let the pot cool.
- Use s potato masher or wooden spoon to mash the apples to a pulpy consistency.
- Pour cider into a strainer over a large bowl. When the juice has separated, put the remainder of the pulp into a doubled up cheesecloth and squeeze over the bowl until no more juice comes out.
- Store in an air-tight container.
*Omit sugar completely or use a sugar substitute for a custom apple cider.