Autumn always makes me think of apple picking, homemade jams and pumpkins! We always try to spend as much time outside before the crazy Canadian winters hit so naturally made a stop at our local apple orchard. Not only did Ollie love the trees, sucking on apples and checking out the pumpkin patch – we also got to try some brand new recipes after the fact.
As a nursing mom, I’ve tried to limit my caffeine intake so cut back on my favourite hot beverage – tea (I find it makes Ollie more hyper than he already is). Although I know it’s perfectly safe to consume caffeine while nursing, cutting it out has definitely made a difference in our sons sleeping habits. During the colder months I always want something to warm me up after being outside or just sitting inside enjoying a movie.
I tried this recipe for this first time after purchasing 15 pounds of apples from the orchard. It seemed like a great idea until we unloaded them and realized we needed to use them rather quickly. We made some homemade apple raspberry jam, apple sauce and still had leftovers to try our own cider! The best part about this recipe is that you can leave it in the slow cooker until it’s ready to enjoy or freeze it to enjoy all winter long.
Takes , yields ten cups.
- 10 Apples (I used Honeycrisp)
- 10 Cups of water
- 4 Cinnamon Sticks
- 1 tsp Nutmeg
- 1 tsp Whole Cloves
- 1/4 Cup Maple Syrup
Pro tip: Add whiskey for the perfect adult cider!
- Cut apples in quarters and remove core, add to slow cooker. Add 10 cups of water, cinnamon sticks, nutmeg and whole cloves.
- Cook on high for 3 hours.
- Mash apples with a potato masher, add in maple syrup. Cook an additional 1-2 hours on low.
- Strain and discard the solids. You can store liquids in an airtight container for up to 1 week or freeze for later use.
This drink is perfect for a cool autumn day – or the upcoming American Thanksgiving holiday. Share your favourite apple recipes in the comment section!