Slow Cooker Cider Recipes

Steps:

• Thoroughly wash and dry the apples. Cut each apple into 8 wedges (skins, seeds and stems included) and transfer to a 7-quart slow cooker. Add the cloves, cinnamon sticks and 12 cups water. Cook on high, covered, for 4 hours.
• Remove the lid and carefully crush the apples with a potato masher. Cover again and cook on high for another 2 hours.
• Set a large, fine-mesh strainer over a large stockpot. In batches, ladle the apple mixture into the strainer and use the back of the ladle to press down on the apple pulp to extract the liquid. Discard the pulp. Stir in 1/2 cup of the brown sugar until completely dissolved. Taste and add additional sugar if needed.
• Serve the apple cider hot or allow it to cool fully, then serve it chilled over ice.

Steps:

• Place cinnamon, cloves and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with a string to form a bag. , Place cider and brown sugar in a 3-qt. slow cooker; stir until sugar dissolves. Add spice bag. Place orange slices on top. Cover and cook on low for 2-3 hours or until heated through. Discard spice bag.

Steps:

• Pour apple cider into a 2.5-quart or larger Crock Pot or other slow cooker. Add cinnamon sticks.
• With a toothpick, poke holes all around the orange, about 1/2 inch to 1 inch apart. Carefully poke the cloves into the toothpick holes in the orange.
• Place orange into the cider in the slow cooker.
• Cook on low until hot and spiced through, about 4 hours. Ladle into mugs along with an ounce or so of rum if using. Place a cinnamon stick in each glass if desired and serve.

Steps:

• Heat half the oil in a large pan and brown the meat in batches. Don't overcrowd the pan, and only turn the meat when it has a deep brown crust on the underside, as this will add lots of flavour to the stew. When one batch is cooked, tip it into the slow cooker and continue with the next batch, adding more oil as you need it.
• When all the meat has been transferred to the slow cooker, add the onion, carrots and celery to the pan and cook for 5-10 mins to just soften, scraping any meaty bits up from the bottom of the pan. Tip the veg into the slow cooker. Add the lardons to the pan and fry until crispy. Pour in the cider, bubble for 1 min, again scraping the bottom of the pan, then tip the cider and lardons into the slow cooker too. Add the apples, stock cube and herbs to the slow cooker, pour in 400ml water, season well and turn the heat to Low. Cover with the lid and cook for 6-8 hrs until the meat is very tender. (If you don't have a slow cooker, tip all the ingredients back into the pan, cover with a lid and cook for 3 hrs over a low heat, stirring every now and then to prevent it from catching on the bottom. You may have to add a splash of water during cooking if the sauce looks dry.)
• Turn your slow cooker up to High. Add the crème fraîche and mustard to the stew and check the seasoning. If the sauce is thin, you can thicken it with the cornflour - ladle 2 spoonfuls of the sauce into a pan and bring to a simmer, mix the cornflour with 1-2 tsp cold water to make a paste, then stir it into the sauce. Once thickened, return the sauce to the slow cooker and cook for 10 mins more on High, stirring occasionally (or for 5 mins on the hob). Serve with mashed potato, greens and extra mustard and thyme, if you like.

Steps:

• combine all ingredients except topping in a slow cooker.
• Cover and cook on low setting 5-6 hours.
• Serve in mugs, drizzling a teaspoonful of topping into each mug.

Steps:

• Combine 1/4 of the onion, 1/2 of the apple, and the garlic in the bowl of a food processor. Process until smooth. Transfer to slow cooker along with the apple cider and water.
• Season the roast with salt and pepper. Combine the ginger and flour in a shallow container. Gently press the roast onto the flour mixture to coat all sides. Brush off any excess flour. Heat the oil in a large, heavy skillet. Brown the pork in the hot oil, turning until golden on all sides. Place the browned roast in the slow cooker and scatter the celery and the remaining onion and apple on top. Cook on low for 4 hours, then add carrots. Cook for an additional 3 hours.
• Remove the cooked roast and carrots to a heated platter. If desired, thicken the cooking juices from the slow cooker to make a gravy.

Steps:

• Season pork with salt and black pepper. Heat oil in a large skillet over high heat. Sear pork on all sides in the hot oil until browned, about 3 minutes per side. Transfer pork to the slow cooker.
• Reduce stovetop temperature to medium; cook and stir shallots and celery in the skillet until they begin to soften, 3 to 4 minutes. Pour in apple cider vinegar and cook, scraping up any browned bits, until liquid is nearly evaporated, 4 to 5 minutes.
• Pour shallot mixture over pork shoulder in the slow cooker. Add apple cider, garlic cloves, and bay leaf. Cover, set slow cooker to Low, and cook until fork-tender but not falling apart, about 6 hours. Turn pork over every 1 to 2 hours. Remove pork roast to a plate and cover loosely with foil.
• Pour remaining liquid from the slow cooker through a fine mesh strainer into a large saucepan; place over high heat. Discard bay leaf and other solids. Bring sauce mixture to a boil, decrease heat and cook, skimming fat from the top, until reduced to 1/4 of the original volume, about 10 minutes.
• Remove sauce from heat and stir in Dijon mustard and cayenne pepper. Slowly whisk in cold butter until incorporated. Sprinkle in fresh herbs and season with salt and black pepper to taste.
• Cut pork into 1/4-thick slices and serve with sauce poured over the top.

Steps:

• Dry the roast with paper towels, then season with salt and pepper.
• Heat 2 teaspoons oil in a 12-inch skillet over med-high heat until just smoking.
• Brown the roast on all sides, reducing the heat if the fat begins to smoke, about 10 minutes; add the rost to the slow cooker.
• Add the remaining 2 teaspoons oil to the skillet and heat over medium heat until shimmering.
• Add the onions and 1/4 teaspoon salt; cook until softened, about 5 minutes.
• Stir in the garlic and cook for about 15 seconds.
• Stir in the wine, scraping up any browned bits.
• Simmer until the wine has reduced by half, about 3 minutes, then pour into the slow cooker.
• Add the broth, cider, prunes, bay leaves, and thyme to the slow cooker.
• Nestle the carrots into the slow cooker around the edges.
• Cover and cook on LOW 5--6 hours, until the roast is tender and reads 165-175° on an instant-read thermometer.
• Transfer the pork to a carving board and tent loosely with foil.
• Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface.
• Discard the bay leaves.
• Set the slow cooker to high.
• Whisk the flour with the cream until smooth, then stir into the slow cooker.
• Continue to cook until the sauce is thickened and no longer tastes of flour, 15-30 minutes longer.
• Stir in the mustard, lemon juice, and parsley and season with salt and pepper to taste.
• Untie the roast and slice 1/2 inch thick.
• Arrange the meat on a warmed serving platter and pour about 1 cup of the sauce over the top.
• Serve passing the remaining sauce separately.

Steps:

• Pour the apple cider into a slow cooker. Tie the ginger, cinnamon sticks, cloves, allspice and black peppercorns into a cheesecloth to make a sachet. Add the sachet, brown sugar and orange slices to the slow cooker. Set the slow cooker on high for 1 hour then reduce to low and continue cooking for another 4 hours. Add the gin just before serving. Serve in mugs.

Steps:

• Put the cardamom pods on a cutting board. Lay the flat of a chef's knife over them and gently smack the flat of the knife to lightly crush and crack the pods. Add the cardamom pods, peppercorns, cinnamon sticks and allspice berries to a medium skillet over medium-high heat. Toast the spices, shaking the pan often, until very fragrant, about 3 minutes.
• Transfer the cinnamon sticks into a 6- to 8-quart slow cooker. Tie up the remaining spices into a cheesecloth bundle, and add that to the slow cooker as well. (If you don't have cheesecloth, you can use tea infusers or loose tea bags. You could also put the spices directly into the slow cooker, then strain the mixture as you serve.)
• Cut the piece of peeled ginger in half lengthwise and smash each piece by laying the flat of the knife over it and smacking with the heel of your hand. (At this point, put the slow cooker in the spot where you'd like to serve it, because it will become difficult to move once you've added all of the liquid.) Add the ginger, lemon, orange, salt and apple cider to the slow cooker. Cover, and cook on high for 3 hours.
• Reduce the heat to warm. Add the rye whiskey and vanilla and stir to combine. You can leave the cider on warm for several hours, allowing guests to serve themselves, adding additional citrus slices and cinnamon sticks to their mugs, as desired.

Steps:

• Put all the ingredients except the calvados in a slow cooker and cook for 1 hr on high or up to 4 hrs on low.
• Just before serving, stir in the calvados. Ladle into heatproof glasses or cups to serve.