SLOW COOKER ROSEMARY-CRANBERRY MULLED CIDER

Slow Cooker Rosemary-Cranberry Mulled Cider image

Provided by Kare for Kitchen Treaty

Time 4h10m

Number Of Ingredients 8

8 cups apple cider*
1/4 cup honey
1 orange
2 tablespoons whole cloves
1 cup cranberries
2 5- inch cinnamon sticks
3 5- inch rosemary sprigs
Additional rosemary and fresh cranberries for garnish (if desired)

Steps:

Pour apple cider into a 2.5-quart or larger Crock Pot or other slow cooker. Stir in honey. It may remain clumpy; that's okay. It will dissolve when the mixture heats up.
With a toothpick, poke holes in the orange, about 1/2 inch to 1 inch apart. Carefully stick the cloves, pointy end down, into the holes. Add the orange to the cider along with the cranberries, cinnamon sticks, and rosemary. Push the rosemary down to help make sure it's submerged.
Cook on low until hot and the cranberries have started to burst, 3-4 hours, taking care to not let the cider boil. Very carefully with a fork or masher, gently crush the remaining cranberries to pop them. They might splurt, so be careful! I like to do this to get as much flavor out of the cranberries as possible without overcooking the cider.
Strain the mixture through a fine-mesh sieve into a large bowl. Add the strained cider back to the Crock Pot. I like to add the cinnamon sticks and orange back as well, just for a festive touch. Discard the remaining solids. Serve immediately or keep the Crock Pot on the warm setting to keep the cider hot. Garnish individual mugs of cider with additional fresh rosemary sprigs and fresh cranberries, if desired.