Spiked Sour Apple Cider

Granny Smith and Jonagold apples in cider | via


  • 10 cups water
  • 10 apples (I used a combination of Granny Smith and Jonagold)
  • 1 tbsp cinnamon
  • 1 tbsp allspice
  • 1 pinch ground cloves
  • 2/3 cup 100 % pure honey (paleo) or agave nectar (vegan)
  • Rum (see notes for ratios)


  1. Add 10 cups water to crockpot and set to 10 hours.
  2. Slice apples and add them to the water.
  3. Stir in cinnamon, allspice, and ground cloves.
  4. Add honey or agave nectar.
  5. Approximately halfway through cooking time, mash apples with potato masher and stir.
  6. Once cooking is compete, pour cider through a wire mesh strainer into a large mixing bowl.
  7. Repeat previous step until granules are removed. Alternately, use a cheese cloth to separate liquid from granules.
  8. Store in glass jars.
  9. Heat prior to serving.
  10. After reheating, add rum.


I like to add 2 tbsp for every 8 ounces, and I add it AFTER heating the cider. This ratio keeps the spices front and center while also letting the rum do its thing.