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Apple juice in the slow cooker
Drink

Apple juice in the slow cooker

Mild homemade apple juice from whole apples in the slow cooker. No juicer — the apples soften, are mashed and strained. The juice is lightly cloudy and naturally sweet.

EverydayAutumnWeekendDrinkSlowcookVegan
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Rate:
365 min total
6 servings
Very Easy

Ingredients

servings
Units

  • Juice

    • 4.4 lb apples
    • 5¼ cup water
    • 1½ tbsp lemon juice
    • 1 tbsp sugar

Instructions

  1. 1

    Prepare the apples

    1. Rinse the apples, remove the cores, and cut into quarters. Leave the peel on.
    15 min
    KnifeCutting Board
  2. 2

    Slow cooker

    1. Put the apples and water in the slow cooker. Use just enough water to nearly cover the apples.
    2. Cook on LOW for 5–6 hours until the apples are completely soft.
    330 min
    LOW
    SlowCooker
  3. 3

    Mash and rest

    1. Mash the apples with a potato masher.
    2. Let the mixture rest for about 20 minutes more.
    25 min
    PotatoMasherSlowCooker
  4. 4

    Strain and season

    1. Strain through a clean cloth or fine mesh sieve. Press gently — too much pressure makes cloudier juice.
    2. Stir in the lemon juice, and add sugar if needed.
    3. Pour into clean bottles, chill quickly, and refrigerate.
    20 min
    FineMeshStrainerBottle

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Details

Nutrition

Calories

90kcal

Protein

0g

Fat

0g

Carbs

22g

Serving Size

250ml

Serving

Suggestions

  • • About 1.5 litres. Serve cold, or warm gently without boiling.

Side Pairings

  • • Cheese and crispbread.

Dessert Pairings

  • • A slice of apple cake.

Storage

Fresh

  • • Duration: 4 days
  • • Temperature: 5°C
  • • Method: Keep refrigerated in clean, closed bottles for 3–4 days. Chill quickly after cooking. Not for room temperature unless properly preserved.

Frozen

  • • Duration: 6 months
  • • Temperature: -18°C
  • • Method: Freeze in portions for 3–6 months. Thaw in the refrigerator.

Reheating

  • • Stovetop: Warm gently in a pan without boiling hard.

Tips

Preparation

  • • Mix sweet and tart apples if you can. The peel adds colour and flavour.

Cooking

  • • Too little water gives stronger juice. Too much dilutes it.

Serving

  • • Shake the bottle lightly before serving — sediment may settle.

Variations

Flavor

  • A cinnamon stick in the pot adds a slightly spicier aroma without turning it into cider.

Health

  • Without sugar the juice works if the apples are sweet enough. Taste first.

Method

  • If you have many apples: make this neutral base first and split it. One portion served cold, one warmed with spices, one reduced to concentrate — so you avoid three full slow-cooker runs.
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