Ingredients
1
container (59 oz) pineapple-orange juice
8
cups apple cider
1
tablespoon honey
1
large orange
2
cinnamon sticks (2 to 3 inch)
1/2 teaspoon whole cloves
1
slice (1 inch) fresh gingerroot, peeled
7
whole cardamom
2
star anise, if desired
Small pineapple wedges, if desired
Preparation
In 3-quart slow cooker, mix pineapple-orange juice, apple cider and honey. Remove outer peel of orange with citrus zester or vegetable peeler. Cut peel into thin 3- to 4-inch-long strips. Add orange peel, cinnamon sticks, cloves, gingerroot, cardamom and star anise to slow cooker.
Cover; cook on Low heat setting 4 hours. Before serving, strain cider to remove whole spices. Serve hot. Garnish with pineapple wedges.
