We bet the fresh ginger adds some wonderful flavors, Bea! We do just want to share a bit of information about temperature danger zones though due to the long period of time that the cider seems to take to cook down when using a slow cooker, it's important to keep food items about 140°F and out of the temperature danger zone where they're at higher risk of growing bacteria. You can learn more about this here on the USDA website. Be well and happy baking! 

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