Perfect Slow Cooker Wassail with Orange and Cloves

I was standing in the middle of a parking lot last November, balancing a grocery bag in one arm and trying to dig my keys out of my purse, when the cold air hit me with this faint, sweet smell. It was coming from somewhere—maybe a nearby bakery, maybe someone’s car with the window cracked—but suddenly I was seven years old, standing on a step stool in my neighbor Mrs. Kowalski’s tiny kitchen. She was humming something off-key, stirring a big pot on the stove, and that smell—cloves and oranges and something warm I couldn’t name—filled every corner of her yellow linoleum floor. She’d let me drop the cloves into the oranges myself, my small fingers pressing the little stems into the peel, and I’d thought I was doing something very important. I never got her recipe. She moved away a few years later, and I never thought to ask. But every time winter hits, I find myself chasing that exact smell again. This is the closest I’ve come to catching it.

Honestly, I’ve made a lot of batches that just missed the mark. Too sweet, not enough spice, or that weird canned taste that makes you wonder if you’re drinking cough syrup instead of wassail. But this version? This one finally gets it right. It’s the kind of drink that makes your whole house smell like a holiday party, even if you’re just sitting on the couch in sweatpants. And let me tell you—I’ve tested it on picky kids, on my neighbor who claims she “doesn’t like warm drinks,” and on a friend who showed up unannounced and ended up staying for three cups. It passed every test. Maybe you’ve been there, trying to recreate a feeling from years ago, something you can almost taste but can’t quite name. That’s what this wassail is for me. And I think it’s going to be that for you too.

Why You’ll Love This Recipe

I’ve made a lot of wassail in my time, and I’ve learned a few things the hard way. Like the time I used pre-ground cloves and ended up with a drink that tasted like a dentist’s office. Or the year I forgot to poke the oranges and wondered why the flavor was so weak. This recipe is the result of all those little failures—and it’s finally, truly, the one.

• Set It and Forget It: The slow cooker does all the work. You just toss everything in, turn it on, and let the magic happen while you go about your day. Perfect for busy holiday mornings or last-minute gatherings.
• Simple Ingredients, Big Flavor: No weird extracts or hard-to-find syrups. Oranges, cloves, cinnamon, apple cider, and a few pantry staples are all you need. You probably have most of them right now.
• Perfect for Cozy Gatherings: This is the drink you want when friends come over, when the tree is up, or when you just need something warm to hold on a cold afternoon. It sets the whole mood.
• A Real Crowd-Pleaser: I’ve served this at parties where people went back for thirds. Kids love the sweetness, adults love the warmth, and everyone loves how good the house smells.
• Unbelievably Comforting: There’s something about the combination of citrus and spice that just hits different in winter. It’s not just a drink—it’s a whole feeling.

What makes this version different from all the others? It’s the balance. The oranges are studded with whole cloves, which infuse the cider slowly and gently without overpowering it. The cinnamon sticks add warmth, the star anise (if you use it) adds a subtle licorice note, and the touch of maple syrup rounds everything out without making it cloying. It’s not just another hot cider recipe—it’s the one I keep coming back to, year after year.

This is the kind of drink that makes you close your eyes after the first sip. It’s comfort in a mug—simple, warm, and exactly what winter should taste like.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver that deep, spiced flavor without any fuss. Most of these are pantry staples or easy to find at any grocery store, especially during the holiday season.

• 64 ounces (1.9 liters) apple cider: The base of the whole drink. I recommend using a good-quality, unfiltered apple cider for the best flavor. (Avoid apple juice—it’s too thin and sweet.)
• 1 large orange, preferably organic: You’ll be studding this with cloves and simmering it with the peel on, so organic is best to avoid any wax or pesticide residue. (Adds bright citrus notes.)
• 1 tablespoon whole cloves: These get pressed into the orange peel. Don’t use ground cloves—they’ll make the drink cloudy and bitter. (Provides that signature warm, aromatic spice.)
• 3-4 cinnamon sticks: Whole sticks, not ground. They’ll infuse the cider gently as it simmers. (Adds warmth and depth.)
• 2-3 star anise pods (optional): This is my little secret. It adds a subtle licorice note that makes the wassail taste more complex. (Feel free to skip if you’re not a fan.)
• 1/4 cup (60 ml) maple syrup or honey: Just enough to round out the tartness of the cider and orange. (Use honey for a different flavor profile, or skip if you prefer it less sweet.)
• 1 teaspoon vanilla extract: A small addition, but it makes a big difference. It smooths out the edges and adds a cozy warmth. (Use pure vanilla extract if you have it.)
• Optional garnishes: Fresh orange slices, extra cinnamon sticks, or a few cranberries for color. (Makes it look fancy with zero extra effort.)

Ingredient tips from my kitchen: I’ve tried this with different brands of apple cider, and I always go back to the local stuff from the farmers’ market. It’s cloudier and more flavorful. If you’re using honey instead of maple syrup, go with a mild one like clover—strong honey can overpower the spices. And if you can’t find whole cloves, you can use a teaspoon of ground cloves mixed into the cider, but honestly, the whole cloves studded in the orange give a much cleaner, more balanced flavor.

Substitution guidance: For a caffeine-free version, you’re already good—this recipe has no tea. For a lower-sugar option, use a sugar-free sweetener or skip the maple syrup entirely—the apple cider and orange provide plenty of natural sweetness. And if you’re serving kids, you can add a splash of sparkling water to each mug for a fun, fizzy twist.

Equipment Needed

You don’t need much for this recipe, which is part of the beauty of it. Here’s what you’ll need:

• A 6-quart (or larger) slow cooker: This is the star of the show. Any brand works—I’ve used a basic one for years. If you’re making a smaller batch, a 4-quart works fine too.
• A small paring knife or toothpick: For poking holes in the orange before inserting the cloves. A toothpick works in a pinch, but a paring knife makes it easier.
• A wooden spoon or ladle: For stirring and serving. A slotted spoon can also be handy if you want to remove the orange or spices later.
• Measuring cups and spoons: For the maple syrup, vanilla, and any other additions.
• Mugs or heatproof glasses: For serving. I love using clear glass mugs so you can see the beautiful amber color of the wassail.

Budget-friendly alternatives: If you don’t have a slow cooker, you can make this on the stovetop in a large pot over low heat. Just simmer it for at least 30 minutes to let the flavors meld. And if you don’t have whole cloves, you can use a teaspoon of ground cloves—just be sure to strain the wassail before serving to avoid any gritty bits.

Maintenance tip: After making this, your slow cooker will smell amazing for days. To clean it, just fill it with warm water and a little baking soda, let it sit for an hour, then wash as usual. The cloves can leave a slight residue, but it comes off easily.

Preparation Method

This is the easy part. I mean it—if you can poke holes in an orange, you can make this wassail. Here’s how to do it, step by step.

1. Prep the orange (5 minutes): Wash your orange thoroughly. Using a small paring knife or toothpick, poke holes all over the surface of the orange—about 20-30 holes. Don’t go too deep; just enough to insert the cloves. Then, press a whole clove into each hole. The orange should look like a little spiked ball when you’re done. (This is the most time-consuming part, but it’s also oddly satisfying. I usually do it while watching a movie.)
2. Combine the base ingredients (2 minutes): Pour the apple cider into your slow cooker. Add the cinnamon sticks, star anise (if using), maple syrup, and vanilla extract. Give it a quick stir to combine.
3. Add the studded orange: Gently place the clove-studded orange into the slow cooker. It will float, and that’s fine. The flavors will infuse as it simmers.
4. Cook on low (4-6 hours): Cover the slow cooker and set it to low. Let it simmer for at least 4 hours, but 6 is even better. The longer it goes, the more the flavors meld together. Your house will start to smell incredible after about an hour. (Don’t rush this—low and slow is the key.)
5. Check the flavor (after 4 hours): Give the wassail a taste. It should be warm, slightly sweet, and full of citrus and spice. If you want it stronger, let it simmer for another hour or two. If it’s too sweet for your liking, add a splash more apple cider or a squeeze of lemon juice to balance it.
6. Serve (2 minutes): Ladle the wassail into mugs, making sure to leave the orange and spices in the slow cooker (they’ve done their job). Garnish with a fresh orange slice or a cinnamon stick if you’re feeling fancy. Serve warm and enjoy!

Timing note: This recipe is incredibly forgiving. If you need it ready in 2 hours, you can cook it on high, but the flavor won’t be as deep. I always recommend the low-and-slow method if you have the time. And if you’re making it for a party, you can keep it on the “warm” setting for hours—it only gets better.

Sensory cues: You’ll know the wassail is ready when the kitchen smells like a holiday candle, the cider has turned a deep amber color, and the orange has softened slightly. If you take a sip and feel a warmth that starts in your chest and spreads outward, you’ve done it right.

Cooking Tips & Techniques

I’ve made this recipe more times than I can count, and I’ve learned a few things along the way. Here are my best tips for getting it perfect every time.

Don’t skip the clove-studding step. I know it seems fussy, but it makes a huge difference. When you press whole cloves into the orange peel, they release their oils slowly into the cider. If you just toss ground cloves in, you’ll end up with a cloudy, bitter drink. Trust me on this one—I learned the hard way.

Use a citrus reamer if you want more orange flavor. Sometimes I’ll cut the orange in half after it’s been studded and squeeze a little juice into the cider before dropping it in. It adds an extra layer of brightness that’s really nice. Just be careful not to break the peel.

Watch the sweetness. Apple ciders vary wildly in sweetness depending on the brand and the apples used. Start with the full amount of maple syrup, then taste after 4 hours. If it’s too sweet, add a splash of water or a squeeze of lemon. If it’s not sweet enough, stir in a little more syrup.

My biggest failure: One year, I decided to double the cloves because I wanted a stronger spice flavor. Big mistake. The wassail was so intense it was almost undrinkable. I had to dilute it with more cider and a whole pot of water to save it. Lesson learned: stick to the measurements, and let the slow cooker do its job.

Multitasking tip: This is the perfect recipe to make while you’re doing other things. I often start it in the morning while I’m cleaning the house or wrapping presents. The slow cooker does all the work, and I just check on it every hour or so. It’s the ultimate set-it-and-forget-it holiday drink.

Variations & Adaptations

One of the best things about this wassail is how easy it is to adapt. Here are a few of my favorite variations.

• Spiked Wassail: For an adult version, add a splash of dark rum, bourbon, or brandy to each mug before ladling in the wassail. The warmth of the alcohol pairs beautifully with the spices. I like using a good bourbon—it adds a smoky note that’s just lovely.
• Cranberry-Orange Wassail: Add a cup of fresh or frozen cranberries to the slow cooker along with the cider. They’ll burst as they cook, adding a tart, fruity flavor that balances the sweetness. Plus, they look gorgeous floating in the mugs.
• Slow Cooker Mulled Wine: Swap the apple cider for a bottle of dry red wine (like Merlot or Zinfandel) and reduce the maple syrup to 2 tablespoons. Follow the same method, and you’ll have a rich, spiced mulled wine that’s perfect for holiday parties.
• Tea-Infused Wassail: For a more traditional wassail, add 2-3 bags of black tea (like Earl Grey or English Breakfast) to the slow cooker for the last 30 minutes of cooking. The tannins add a lovely depth and a slight bitterness that balances the sweetness.
• Spice Adjustments: If you’re not a fan of star anise, leave it out. If you love ginger, add a few slices of fresh ginger along with the cinnamon. The beauty of this recipe is that it’s a canvas—you can make it your own.

Personal variation I love: I once added a handful of dried hibiscus flowers to the slow cooker along with the cider. It turned the wassail a beautiful deep pink and added a tart, floral note that was absolutely stunning. It’s become my go-to for Valentine’s Day or any occasion where I want something a little extra.

Serving & Storage Suggestions

This wassail is best served warm, straight from the slow cooker. Ladle it into mugs and garnish with a fresh orange slice or a cinnamon stick for a festive touch. If you’re serving a crowd, you can set up a little “wassail bar” with garnishes like star anise, cranberries, and even a small bowl of whipped cream for those who want it extra indulgent.

What to serve with it: This drink pairs beautifully with all sorts of cozy treats. Try it with gingerbread cookies, a slice of apple pie, or a simple cheese board with sharp cheddar and crackers. It’s also lovely with roasted nuts or a bowl of popcorn for a casual movie night.

Storage instructions: Leftover wassail can be stored in an airtight container in the refrigerator for up to 5 days. The flavors will continue to meld, and it often tastes even better the next day. Just reheat it on the stovetop or in the slow cooker before serving.

Freezing tips: You can freeze wassail for up to 3 months. Let it cool completely, then pour it into freezer-safe containers, leaving an inch of headspace for expansion. Thaw in the refrigerator overnight and reheat gently. The texture and flavor will be just as good as fresh.

Reheating methods: The best way to reheat wassail is on the stovetop over medium-low heat, stirring occasionally. You can also reheat it in the slow cooker on low for about an hour. Avoid boiling it, as that can make the spices bitter. And if you’re reheating just a single mug, the microwave works fine—just do it in 30-second bursts to avoid overheating.

Flavor development note: This is one of those drinks that actually gets better with time. The spices mellow out, the sweetness deepens, and the orange flavor becomes more integrated. I always make a double batch so I can enjoy it for days after the party is over.

Nutritional Information & Benefits

While this wassail is definitely a treat, it does have some surprising health benefits thanks to its simple, whole-food ingredients.

• Per serving (1 cup, approximately 8 oz): Estimated 120 calories, 0g fat, 30g carbohydrates, 25g sugar, 0g protein. (Values are approximate and will vary based on the sweetener you use.)
• Vitamin C from oranges: Oranges are packed with vitamin C, which supports your immune system—especially important during cold and flu season. The slow cooking process preserves some of these nutrients.
• Antioxidants from spices: Cloves, cinnamon, and star anise are all rich in antioxidants, which help fight inflammation and support overall health. Cloves, in particular, are one of the most antioxidant-rich spices you can eat.
• Hydration with flavor: Apple cider is mostly water, so this drink is a great way to stay hydrated while enjoying something warm and flavorful. Much better than sugary sodas or artificial drink mixes.
• Dietary considerations: This recipe is naturally gluten-free, dairy-free, and vegan (if you use maple syrup instead of honey). It’s also free from refined sugar if you use a natural sweetener. Just be mindful of the sugar content if you’re watching your intake.

Personal wellness perspective: I love that this wassail feels like a hug in a mug, but it’s not loaded with artificial ingredients or excessive sugar. It’s the kind of treat you can enjoy without guilt—especially when you know it’s made with real, whole foods. And honestly, the warmth and comfort it provides is good for the soul, too.

Conclusion

So there you have it—my perfect slow cooker wassail with orange and cloves. It’s the drink I make every winter, the one that fills my house with that smell I’ve been chasing since I was seven years old. It’s warm, it’s comforting, and it’s so easy to make that you’ll wonder why you ever bought the store-bought stuff.

I hope you’ll give it a try and make it your own. Maybe you’ll add a little more cinnamon, or skip the star anise, or spike it with bourbon for a grown-up gathering. That’s the beauty of this recipe—it’s a starting point, not a rulebook. And honestly, the best version is the one that makes you happy.

If you do make it, I’d love to hear how it turned out. Drop a comment below and let me know what you thought—or share your own variation! And if you’re looking for more cozy winter recipes, be sure to check out our slow cooker hot chocolate and spiced apple cider simmer pot for even more ways to make your house smell amazing this season.

Until next time, stay warm and keep sipping something cozy. You deserve it.

Frequently Asked Questions

Can I make this wassail on the stovetop instead of a slow cooker?

Absolutely! Combine all the ingredients in a large pot and simmer over low heat for at least 30 minutes, or up to 2 hours for deeper flavor. Just keep the heat low to avoid boiling, which can make the spices bitter.

How long does the wassail last in the refrigerator?

Stored in an airtight container, leftover wassail will keep for up to 5 days in the refrigerator. The flavors often meld and deepen, making it taste even better the next day.

Can I use ground cloves instead of whole cloves?

You can, but I don’t recommend it. Ground cloves can make the wassail cloudy and bitter, and they’re harder to strain out. Whole cloves studded in the orange peel give a much cleaner, more balanced flavor.

Is this recipe kid-friendly?

Yes! This wassail is completely alcohol-free and has a gentle, sweet flavor that kids love. For a fun twist, you can add a splash of sparkling water to each mug for a fizzy version that feels extra special.

Can I freeze this wassail for later?

Yes, you can freeze it for up to 3 months. Let it cool completely, pour it into freezer-safe containers, and thaw in the refrigerator overnight before reheating. The flavor will be just as good as fresh.

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