Crockpot Apple Cider Recipe
Prep Time: 5 minutes
Cook Time: 8 hours
Total Time: 8 hours 5 minutes
Servings: 12 people
Ingredients:
10 apples
1 orange quartered
4 cinnamon sticks
1½ tsp nutmeg
2 tsp whole cloves
14 cups of water
⅓ cup sugar
¼ cup agave nectar
¼ cup caramel sauce
½ cup caramel vodka, optional
cinnamon sticks, apple slices, and orange slices for garnish (optional)
Directions:
Add sliced apples and oranges to a large slow cooker. Don’t worry about peeling them, you will strain later. Add cinnamon sticks, nutmeg, and cloves to the slow cooker. Fill the slow cooker with water almost all the way to the top. For me, it was about 14 cups, but you can use more or less.
Cover the slow cooker and cook on low for 8 hours or high for 4 hours.
After the cooking time, take a potato masher and mash the fruit fully in the slow cooker. Go slowly so you do not spill the water over the sides.
Pour cider through a strainer to remove any of the large fruit chunks and spices.
Follow by straining again through a fine-mesh strainer to make even more refined. Press the mixture through the mesh to get all the juice out that’s possible. Return the remaining cider to the slow cooker.
Stir in sugar, agave nectar, and caramel sauce. Stir in alcohol if desired.
Keep on low while serving, or refrigerate for up to 4-5 days in an airtight container.
Serve hot, garnished with apple slices, orange slices, and cinnamon sticks. I dipped the rim of the glass in caramel sauce for some extra fun.
Nutritional Facts:
Calories: 123kcal | Carbohydrates: 26g | Sodium: 33mg | Potassium: 191mg | Fiber: 4g | Sugar: 16g | Vitamin A: 110IU | Vitamin C: 12.8mg | Calcium: 37mg | Iron: 0.3mg
Homemade Caramel Sauce Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 16 people
Ingredients:
1 cup granulated sugar 200 grams
¼ cup cold water 57 grams
1 teaspoon corn syrup 7 grams
3 tablespoons unsalted butter 42 grams
¾ cup heavy cream 170 grams
¼ teaspoon kosher salt (SEE NOTE)
Directions:
In a medium, heavy-bottomed saucepan set over medium-high heat, combine the sugar, water, and corn syrup; stir to combine.
Cook, without stirring, until mixture turns a golden, straw color, about 6-8 minutes.
Reduce the heat to low and cook, swirling the pan occasionally (but not stirring) for 2-5 minutes. The caramel is done when an instant-read thermometer registers between 320°F and 350°F, and the mixture is a light amber color.
Remove the mixture from the heat. Quickly, and very carefully, whisk in the butter.
Again, carefully and quickly, add the cream and salt, and continue whisking until the sauce is smooth.
Cover the sauce loosely with a paper towel to absorb steam and to avoid forming a crust while it cools. Allow the sauce to cool completely before storing.
Notes:
Stir the sauce as little as possible to get a smooth consistency.
When cooling the sauce, cover it with a paper towel so it doesn’t form a crust.
Make ahead of time for an easy way to elevate your desserts.
Add 1 teaspoon of vanilla essence to elevate the flavors.
Use a thick-bottomed saucepan to cook the caramel. It prevents the sugar from burning and cooks it evenly.
Use a pan with high sides, while cooking caramel, it bubbles up. With low sides, it may run down.
It is very important that the heavy cream is at room temperature while adding it to the pan. If colder, sugar will crystallize and will take more time to cook.
Ingredients & Substitutions:
Granulated sugar: As a beginner, I prefer to use granulated white sugar, so I know when the color changes and the sauce is about ready. If using a thermometer, use brown sugar to achieve the richness.
Heavy cream: Gives caramel a rich and velvety texture. If using whole milk, 2%, or half n half, the consistency will differ. Make sure to add it at room temperature.
Corn syrup: Prevents the caramel from becoming gritty/crystallizing while storing.
Water: Helps in dissolving sugar easily. Don’t skip it!
Unsalted Butter: A must for that glossy finish and velvety texture. I prefer to use unsalted so I can control salt. If using salted butter, be cautious while adding salt at the last step.
Salt: Mix salt in at the last step to make salted caramel.
Why is my sauce grainy?
When making this caramel sauce, you want to stir it as little as possible—stirring can cause sugar crystals to form. If your sauce becomes grainy, try adding 1/2 teaspoon of lemon juice.
Do I need a candy thermometer?
Don’t run anywhere while the sauce is cooking. It can burn in the blink of an eye. I prefer using a candy thermometer to help. Take the sauce off the heat once it reaches the desired temperature. The target temperature is 320°-350°F; anything above will make it burn.
Having a candy thermometer is not mandatory if you follow the recipe and caramel closely. It’s also easy to double the recipe, but be careful. The increased quantity of sugar will take longer to cook and caramelized, so keep an eye out to prevent burning.
How to Store and Reheat:
Refrigerate: Once you’ve made the sauce, let it cool to room temperature and place it in an airtight jar. It will be good for up to two weeks. When ready to use the sauce, microwave it at 50% until warm and stir well before serving.
This recipe makes a whopping 16 servings, so be sure to store the leftovers and enjoy later in the week!
Freeze: This caramel sauce can be frozen for up to 3 months. Transfer it to a freezer-friendly container and store. Caramel sauce solidifies when frozen, but turns to a runny consistency once reheated. Microwave it in 30-second intervals until it reaches the desired consistency.
Link to the Website so you can see the Sugar cooking.
Recipe courtesy of The Cookie Rookie.com