Slice the oranges and make small holes in the rinds using a knife. Press the whole cloves firmly into the peels so the cloves are secured and won’t float freely in the cider.

In a 6-quart slow cooker, add the apple cider, sliced oranges with studded cloves from Step 1, cinnamon sticks, and star anise pods if using. Give everything a gentle stir to combine.

Cover the slow cooker and cook on low for four hours to allow the flavors to meld and the cider to become fragrant. I like to check on the cider after a couple of hours and give it a quick stir to make sure the spices are infusing well.

Just before serving, stir in the brandy. You can substitute apple brandy or cinnamon whiskey like Fireball, depending on your flavor preference.

Serve the hot spiced cider in mugs, making sure each serving gets some of the aromatic fruits and spices from the slow cooker. Enjoy your cozy beverage! If you have leftovers, store them in the fridge and reheat gently—the flavors deepen overnight.