Every year I purchase inexpensive mulling spices from a kitchen store and simmer them all season long on the stovetop. Beginning the day after Thanksgiving, I put these spices on, and my children instantly know the holiday’s are approaching. Last year, I tried using the slow cooker and it truly made my house smell as magical as the season. And it’s easy.
There are a lot of variations to this “recipe” and you can swap out many things, like citrus and cinnamon for nutmeg and cranberries. I have clipped rosemary and mixed in some star anise. Follow our suggestions below or experiment with your own recipe.
I like letting this mixture simmer in the slow cooker rather than on my gas stovetop. Just remember to turn it off before going to bed (or program it, if you have a programmable slow cooker).
- 1 container (64 oz.) apple juice
- 1 naval orange, sliced
- 1 lime, halved
- 4 cinnamon sticks
- 4 star anise
- 1 (2-inch) piece fresh ginger, peeled
- 1 tablespoon whole cloves
- 1 teaspoon vanilla extract
- 1 (3-inch) piece evergreen
- In a slow cooker crock, stir together apple juice, orange slices, lime, cinnamon sticks, anise, ginger, cloves and vanilla extract. Top with evergreen.
- Cover and cook on HIGH 1 hour or LOW 2 hours.
- Remove lid and continue cooking on HIGH 3 hours or LOW 4 hours.
- NOTE: This is not an edible recipe. Let mixture cool. Cover and refrigerate overnight or several days. To Reheat: Place crock in your slow cooker on HIGH or LOW to reheat.