Ingredients
Scale
- 64 ounces high-quality apple cider or unfiltered apple juice
- 2 large oranges, sliced into rounds
- 1 cup fresh cranberries
- 4 whole cinnamon sticks
- 6 whole cloves
- 2 star anise pods
- 1/4 cup brown sugar (optional, depending on juice sweetness)
- 1 teaspoon pure vanilla extract
- For the Boozy version: 1 cup Bourbon, Dark Rum, or Brandy
- Garnish: Additional cinnamon sticks and rosemary sprigs
Instructions
- Wash the oranges and cranberries thoroughly. Slice the oranges into thin rounds, leaving the peel on for extra aromatic oils. If you are using a slow cooker, place the cinnamon sticks, cloves, and star anise at the bottom. Pour the apple cider or juice over the spices. Stir in the brown sugar and vanilla extract until the sugar mostly dissolves. Drop the orange slices and cranberries into the liquid.
- Set your slow cooker to the “Low” setting for 3 to 4 hours, or the “High” setting for 2 hours. If you are using a stovetop, place a large pot over medium-low heat. Bring the mixture to a very gentle simmer—do not let it reach a rolling boil, as this can make the fruit bitter. Let the flavors infuse until the cider is deep amber and the cranberries have started to pop. The long, slow heat allows the spices to fully release their essential oils into the drink.
- When you are ready to serve, keep the drink on the “Warm” setting. For a non-alcoholic version, ladle the hot liquid directly into mugs, ensuring each cup gets a few cranberries and an orange slice. For the boozy version, you can either stir the alcohol into the entire pot (if everyone is an adult) or add 1 to 2 ounces of bourbon or rum to individual mugs before filling them with the hot cider. Garnish with a fresh cinnamon stick and a sprig of rosemary for a professional look.
- Cook Time: 2 hours 10 minutes