Keep this crimson-hued beverage warm in a slow cooker on the kitchen counter, and set out cups and a ladle for guests to help themselves. Substitute cranberry juice for pomegranate juice, if you prefer.
How to Make It
Place cloves, star anise, lemon rind, cinnamon sticks, and vanilla bean on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Place in a 4-quart electric slow cooker. Add apple cider and pomegranate juice, cover, and cook on low for 3 hours. Remove and discard cheesecloth bag. Ladle cider into mugs.
Also appeared in: Cooking Light, September, 2021,Soups & Stews