It was totally my intention to make a big pot of this Fall Harvest Hot Apple Cider for Halloween night. I envisaged a cold rainy night, we would sit on the porch and have a few sips of our delicious hot cider straight from the slow cooker, as we passed out candy to the neighbourhood kids.Enjoy a seasonal hot apple cider with friends Click To Tweet
Along comes Halloween night, and it is so hot, we end up sitting in the yard with the neighbours drinking icy cold beers instead. Alas, my little hot apple cider fantasy was not to be. My poor son was stuffed into a big puffy pumpkin outfit to boot – that sweaty little man was not a happy chappy.
Regardless of the complete lack of cooperation from the Californian weather (I shouldn’t have been surprised), I have persevered and made hot apple cider a couple of times already this season. It is so comforting and delicious, I just can’t help myself.
I have packed it full of all the beautiful, fresh, Fall fruit available at the farmers market at this time of year. It is a great way to use up some of the old, wrinkly, forgotten fruit languishing at the bottom of the fruit bowl or the back of the fridge at the end of the week. I have definitely been known to sneak some overly squishy pears bound for the garbage in there, and they tasted great (so much sweeter)! Play around with the fruit you have on hand, and make it your own.
Speaking of Fall fruit, make sure you use up those leftover cranberries with some Pumpkin and Fresh Cranberry Bread and Cranberry and Clove Apple Sauce. They will definitely keep you in the holiday spirit, and make your house smell amazing to boot 🙂
Do you have a favourite hot drink you enjoy when the cooler weather rolls around? I would love to hear from you. Leave a comment, like on Facebook or pin to Pinterest for later. Happy eating (and drinking).
- 4 apples use multiple varieties
- 2 persimmons
- 1 pear I used an asian pear
- 1 orange
- Handful of pomegranate arils optional
- 9 cups water
- 3 cinnamon sticks
- 2 tbsp mulling spices
- honey or maple syrup to taste
Core the apples, persimmons and pears and cut into quarters. Leave the skin on
Cut the orange into slices
Pop all of the fruit, along with the water, cinnamon sticks and mulling spices (tie these into some cheese cloth so that they are easily removed), into the slow cooker. Set on low for 8 hours
Once cooked, remove the cinnamon sticks, the mulling spices and as much of the fruit as possible
Pour the remaining liquid into a blender (I do this in 2 batches), blend, and then pour through a fine mesh sieve (I actually used a nut milk bag), into a clean container
Pour the cider back into the slow cooker, and set to keep warm
Serve warm, and use some honey or maple syrup to sweeten if required. Garnish with some orange and apple slices and some pomegranate arils to make it pretty (optional)