Yields: 12 cups
Ingredients
6 large tart apples, such as Granny Smith
(about 2 pounds)
6 large sweet apples, such as Gala (about 2
pounds)
12 whole cloves
6 cinnamon sticks
1/2 to 1 cup packed light brown sugar

Steps
1.) 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.
2.) Remove the lid and carefully crush the
apples with a potato masher. Cover
again and cook on high for another 2
hours.
3.) 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.
4.) Serve the apple cider hot or allow it to
cool fully, then serve it chilled over ice.