Recipe Detail Page

1. Pour apple cider into a large pot or slow cooker on low heat and gently stir to blow off the carbonation.

2. Place cardamom pods, allspice seeds, whole cloves, star anise and cinnamon stick in cheesecloth or a loose-leaf tea bag and tie off securely. Place the sachet in the pot or slow cooker and heat up until it just begins to boil. Once boiling, reduce heat and let it simmer for 5 to 8 minutes until the spices are infused. Add sliced orange and whole cranberries. Ladle into mugs and garnish with a cinnamon stick, if desired.