This is easily doubled for a party-appropriate batch, with some caveats: For a gallon (
The recipe is also quite customizable. I sometimes add a couple of pieces of star anise and
Put the cider or wine in the slow cooker and stir in the brown sugar. Add the orange and lemon slices, and the ginger, if using. Put the cinnamon, cloves, allspice, cardamom, and nutmeg in a muslin or cheesecloth bag, pound the bag with a mortar or a heavy pot to coarsely crush the spices inside, and drop the bag into the cooker. Cover and cook on high for 4 to 6 hours.
Taste and stir in more brown sugar, if needed. Ladle into mugs (avoiding the bag and the citrus slices) and serve hot from the cooker on the low or keep-warm setting. If you’d like, add a cinnamon stick stirrer to each mug.
© 2017 All rights reserved. Published by Abrams Books.