HOMEMADE APPLE CIDER

With the crisp temperatures and ruby leaves covering my backyard, it feels like fall around here. We even had our first snow last weekend, which means my fireplace is starting to stretch its muscles after the summer hiatus, and I’ve been enjoying a few favorite Halloween movies in my downtime. Given all these favorite fall happenings, it feels like a good time to get cozy with a steamy mug of homemade apple cider.

Although I’m usually in a funk at the end of summer, I finally find myself fully embracing fall. Summer is my favorite season, and I truly believe Colorado is at its best in the summer. Even though it seems like most people are excited to exchange fall for summer, I always struggle. I live for heat, sunshine and patios.

However, these fall recipes that have graced the blog over the last few weeks have helped me get over that hump. Deep in my heart, I’ll always miss summer, but I’m settling into that snuggly feeling of fall. Anyone else feel the same struggle? If that’s you, this homemade apple cider should help you feel those fall vibes.

Making homemade apple cider is surprisingly easy, but it does take some time. Fortunately, I enlisted the help of my trusty slow cooker to help make the process easy. My slow cooker was filled to the tip-top, so I recommend using at least a 6-quart slow cooker.

If your slow cooker is on the smaller side, you can still make this cider but half the recipe instead. You could also cook the cider in a large stockpot. Obviously, you won’t be able leave the house like you could with a slow-cooker, but it’s the perfect relaxing activity for those lazy afternoons.

INGREDIENTS

• 5 Honeycrisp apples, cored and sliced
• 5 Granny Smith apples, cored and sliced
• Water
• 1 orange, sliced
• 4 cinnamon sticks
• 2 tablespoons whole cloves
• 2 tablespoons ground allspice
• 1/2 tablespoon ground nutmeg, preferably freshly grated
• 1/2 tablespoon ground ginger
• 1 cup dark brown sugar
• Bourbon or spiced rum, optional

INSTRUCTIONS

1. Place apple slices in a slow cooker that holds at least 6 quarts. Fill with water until it looks like the water could cover the apples by an inch if they were submerged.
2. Add orange slices and spices. Cover and cook on low for seven hours or high heat for three hours. Alternatively, place ingredients in a large stockpot and bring to a simmer over medium-high heat. Cover, reduce heat and continue to simmer until apples are tender enough to mash into a pulp, about two to three hours.
3. ......................................

for full instruction please see : burrataandbubbles.com

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