Slow Cooker Apple Cider
6 large tart apples, such as Granny Smith (about 2 pounds)
6 large sweet apples, such as Honey Crisp (about 2 pounds)
12 whole cloves
6 cinnamon sticks
1/2 to 1 cup packed light brown sugar
Thoroughly wash and dry apples. Cut each apple into 8 wedges (skins, seeds and stems included) and transfer to a 7-quart slow cooker. Add cloves, cinnamon sticks and 12 cups water. Cook on high, covered, for 4 hours.
Remove lid and carefully crush apples with a potato masher. Cover again and cook on high for another 2 hours.
Set a large, fine-mesh strainer over a large stockpot. In batches, ladle apple mixture into strainer and use back of ladle to press down on apple pulp to extract liquid. Discard pulp. Stir in 1/2 cup of brown sugar until completely dissolved. Taste and add additional sugar if needed.
Serve apple cider hot or allow it to cool fully, then serve it chilled over ice.