Crockpot Apple Cider - Easy Slow Cooker Recipe (2024)

FAQs

Can you make apple cider vinegar in a crock? ›

Making your own Homemade Apple Cider Vinegar is pretty simple and, I think, really fun. I would suggest investing in a fermenting crock if you plan to start fermenting. My water sealed fermenting crock consistently has something brewing; Apple Cider Vinegar, Sauerkraut, and even Mead.

Per gallon of cider, I recommend using 4 cinnamon sticks and 1 teaspoon each of your chosen spices. Use whole ones, if you can—ground spices will give your cider an unpleasant gritty texture.

Just plug in your slow cooker, add your chosen recipe's ingredients, set the cooker to low or high, depending on the recipe's instructions, add the lid and let it cook. Once your dish is done cooking, you can either switch the slow cooker off to turn off the heating element, or warm if you're not ready to enjoy it yet.

Traditionally cider is spiked with dark spirits, like the rum and bourbon in the recipes above. But what if you want something a little lighter? Vodka can do the trick. Since it doesn't contribute much in the way of flavor, we add fresh ginger for its distinctive, peppery-sweet flavor.

Bakers tend to choose apple cider vinegar because of its sweet and fruity flavor. In addition, all of the vinegar flavor cooks out of the finished product. Balance out saltiness. If you make a sauce, soup, or gravy that is particularly salty, you can add a little apple cider vinegar to help balance out the dish.

Keep the containers away from direct sunlight and maintain the temperature at 60 to 80 degrees F. Full fermentation will take about 3 to 4 weeks. Near the end of this period, you should notice a vinegar-like smell. Taste samples daily until the desired strength is reached.

It's difficult to overstate just how impressive apple cider vinegar is when it comes to our health. But then you add cinnamon to it, and it becomes a powerful health tonic that is incredibly beneficial for managing blood sugar levels.

It helps balance the pH of your body, tells your gut to secrete the acid it needs to properly digest and eliminate your food, and nurtures your micro biome, which is basically the Beyonce of the health world right now.

A mixture of apple cider vinegar with a variety of spices and juices (e.g., cinnamon, honey, ginger, cayenne pepper, lemon juice), this cleanse has been sweeping the internet as a beneficial cure-all to help you lose weight, lower your cholesterol and blood pressure, control your blood sugar, boost your immune system, ...

The difference between "High" and "Low" on slow cookers seems to differ with every brand and model. One thing that is consistent, though, is that food takes seven to eight hours to reach a simmer point (around 210°) on low; versus three to four hours on high.

Can I use a jar sauce in a slow cooker? ›

Chicken Tikka Masala

Arrange in a single layer in the slow cooker. Add a 12- to 15-ounce jar tikka masala sauce, such as Maya Kaimal. Cook on LOW 2 to 3 hours or HIGH 1 to 2 hours.

An apple martini (appletini for short) is a co*cktail containing vodka and one or more of apple juice, apple cider, apple liqueur, or apple brandy.

Spiced Rum or Bourbon

Spiced rum goes great in this apple cider co*cktail. It gives the drink a kick without tasting too strong. The spice of the rum compliments the spiced apple cider. I used one we brought home from our trip to St Lucia, but any high quality spiced rum will do.

Caramel. Caramel and apple is an iconic combination. Next time you heat up your favorite apple cider recipe to enjoy next to the fire, stir in some caramel sauce, a sprinkle of cinnamon and top with whipped cream. Trust us, this one is too tasty to pass up.

Fill a Kilner jar, fermenting crock or plastic bucket (depending on the volume you want to make) three-quarters full with chopped fruit, top up with water, and use some sort of weight to keep the floaters down, otherwise they will rot. Cover, to keep fruit flies out, and leave well alone.

Add 4-5 chopped apples or about 1 cup of apple scraps to a sterilized glass jar and cover them with water. Cover the jar with a cheesecloth lid and place it in a warm, dark environment for about 3-4 weeks. Filter the solids out of the jar, then let the liquid rest for another 2 weeks before filtering again.

ACV without the mother has this bacteria filtered out. The 'mother' also contains good bacteria that help with digestive health, aiding in the fermentation of alcohol into acetic acid. Even though apple cider vinegar without the mother has been filtered, it doesn't mean it loses all its properties.