Best Crockpot Wassail with Orange & Cloves Recipe

The holiday potluck was in six hours and I’d completely forgotten. My neighbor, Carol, had texted the group chat a reminder that morning—the one with the cheerful “can’t wait to see everyone!” emoji—and my stomach dropped. Everyone else would be bringing those elaborate, multi-day preparations. You know the ones: the perfectly braided breads, the seven-layer dips with homemade everything, the desserts that looked like they belonged in a bakery window. I had a crockpot, a bag of oranges, and a jar of whole cloves I’d bought on a whim last winter. Honestly? I almost just grabbed a bottle of wine from the corner store and called it a day. But then I remembered this old wassail recipe my aunt used to make, the one that made her whole house smell like Christmas had exploded in the best way. I figured, what’s the worst that could happen? I threw it all in the crockpot, crossed my fingers, and prayed the spices would do their magic.

And let me tell you—that crockpot wassail with orange and cloves ended up being the absolute star of the party. People kept coming back for refills, asking for the recipe, and I had to sheepishly admit I’d just winged it with what I had. The thing is, this recipe has a way of making you look like you planned it all along. It’s forgiving, it’s aromatic, and it fills your home with that cozy, spiced warmth that everyone craves when the weather turns cold. I’ve made it dozens of times since that panicked afternoon, and it’s never let me down. Maybe you’ve been there too—scrambling at the last minute, hoping for a miracle. This is that miracle in a mug.

Why You’ll Love This Recipe

This isn’t just another holiday drink recipe. After testing this crockpot wassail for three different gatherings—including one where I accidentally doubled the cloves (still delicious, by the way)—I can tell you exactly why this version wins every time.

• Effortless Entertaining: Throw everything in the crockpot and let it do the work. No standing over a stove, no complicated steps. Perfect for when guests are arriving and you need to look calm and collected.
• Simple, Whole Ingredients: Oranges, cloves, cinnamon, apple cider—things you probably already have or can grab in one aisle. No fancy syrups or hard-to-find spices.
• Irresistible Aroma: Your whole house will smell like a Christmas market. Honestly, the scent alone is worth making this recipe. It sets the mood before anyone takes a sip.
• Always a Crowd-Pleaser: Kids love it (skip the optional rum), adults love it spiked or straight. It’s the drink that gets people lingering by the crockpot.
• Make-Ahead Magic: This wassail actually gets better as it sits. You can prep it hours before your party and just keep it warm. Less stress, more hosting.

What makes this version different from the rest? It’s the balance. I’ve had wassails that were too sweet, too clove-heavy, or just tasted like warm juice. This one has a gentle spice warmth, a bright citrus note from the fresh oranges, and just enough sweetness to feel indulgent without being cloying. It’s the kind of drink that makes you close your eyes after the first sip—comforting, familiar, but somehow special. Perfect for impressing a crowd without breaking a sweat.

What Ingredients You Will Need

This crockpot wassail uses simple, honest ingredients to build deep, layered flavor. Most of these are cold-weather pantry staples, which makes this recipe as practical as it is delicious. Here’s what you’ll need and why each ingredient matters.

• 8 cups (64 oz) apple cider (not apple juice—cider has that unfiltered, robust flavor that holds up to the spices. I prefer a local orchard brand, but any good-quality cider works.)
• 2 cups (16 oz) orange juice, freshly squeezed if possible (the bottled kind works in a pinch, but fresh juice gives a brighter, cleaner citrus note that doesn’t get lost in the spices)
• 1/2 cup (100 g) brown sugar, packed (light or dark both work. Dark adds a deeper molasses note; light keeps it milder. I usually go with light so the orange shines through.)
• 2 large oranges, one sliced into rounds for the pot, one studded with cloves for the garnish (choose firm, heavy oranges—they have more juice and hold their shape better)
• 1 tablespoon whole cloves (about 15-20 whole cloves. Do not use ground cloves here unless you want a murky, gritty drink. The whole cloves infuse gently and are easy to fish out later.)
• 3 cinnamon sticks (not ground cinnamon. The sticks release flavor slowly and don’t turn your wassail cloudy. I recommend Ceylon cinnamon if you can find it—it’s milder and sweeter than the cassia variety.)
• 1 teaspoon whole allspice berries (optional but wonderful. They add a warm, peppery note that rounds out the clove and cinnamon. If you don’t have them, no worries—the recipe still shines.)
• 1/2 teaspoon ground nutmeg (freshly grated is a game-changer here. A whole nutmeg keeps for months and grates beautifully over the pot just before serving.)
• 4-6 star anise pods (for garnish and a subtle licorice note. Not everyone loves star anise, so feel free to leave it out or just use it as a floating garnish.)
• Optional: 1/2 cup (120 ml) dark rum or brandy per serving (add to individual mugs, not the pot, so everyone can choose their own adventure)

Ingredient Sourcing Tip: For the best flavor, look for apple cider that’s unfiltered and refrigerated. The cloudy stuff with sediment at the bottom is exactly what you want. For the oranges, organic is nice since you’re leaving the peel on, but conventional works fine—just give them a good scrub before slicing.

Substitution Guidance: If you’re avoiding refined sugar, swap the brown sugar for maple syrup or honey—add it to taste, starting with 1/4 cup. For a caffeine-free version, skip the optional black tea bag some recipes call for. And if you’re serving a crowd that includes kids or non-drinkers, just leave the alcohol out entirely. The wassail is plenty festive on its own.

Equipment Needed

You don’t need a fancy setup for this crockpot wassail, which is part of its charm. Here’s what you’ll need:

• 6-quart or larger slow cooker (a 6-quart is ideal for this batch size. If yours is smaller, just halve the recipe. I’ve used both a round and an oval crockpot—oval is easier for fitting the orange slices in a single layer.)
• Cheesecloth or a large tea infuser (for the whole cloves and allspice berries. You can toss them in loose, but fishing out tiny cloves from someone’s mug is not a good look. I learned this the hard way at my first potluck.)
• Vegetable peeler or sharp knife (for making citrus peel strips if you want extra orange flavor without the pith)
• Wooden spoon or ladle (for stirring and serving. A stainless steel ladle works too, but avoid metal spoons if your crockpot has a non-stick insert.)
• Measuring cups and spoons (standard set—nothing fancy)
• Small bowl (for holding the studded orange while you work)

Budget-Friendly Options: If you don’t have a cheesecloth, a clean, thin dish towel or even a large paper coffee filter works as a spice bundle. And if you’re making this for a big party, a second crockpot keeps a non-alcoholic version warm while you spike the main batch.

Preparation Method

This recipe is almost embarrassingly easy, but the steps matter for getting that perfect balance. Follow along, and you’ll have a pot of wassail that tastes like you spent hours on it.

1. Prep the oranges (5 minutes): Wash both oranges thoroughly. Slice one orange into thin rounds, about 1/4-inch thick. Set aside. Take the second orange and, using a toothpick or small skewer, poke holes all over the peel. Press a whole clove into each hole. You want a nice pattern—rows or a spiral—so it looks pretty floating in the pot. Set the clove-studded orange aside.
2. Make the spice bundle (2 minutes): Cut a 6-inch square of cheesecloth. Place the remaining whole cloves (the ones not in the orange), the allspice berries, and one of the cinnamon sticks in the center. Gather the corners and tie securely with kitchen twine. This bundle will infuse the wassail without leaving gritty bits floating around. If you don’t have cheesecloth, use a large tea infuser or a stainless steel spice ball.
3. Layer the crockpot (5 minutes): Pour the apple cider and orange juice into your crockpot. Add the brown sugar and stir until it mostly dissolves—don’t worry if a few granules remain, they’ll melt as it heats. Drop in the spice bundle and the remaining two cinnamon sticks. Lay the orange slices on top, overlapping slightly if needed. They’ll look pretty floating there, and the oils from the peel will infuse the liquid.
4. Slow cook (2-3 hours on low, or 1 hour on high): Cover the crockpot and set it to low for 2-3 hours. You want the wassail hot but not boiling—a gentle simmer is perfect. If you’re short on time, high for 1 hour works, but low gives the spices more time to meld. About 30 minutes before serving, gently stir the wassail and taste it. Add more brown sugar if you like it sweeter, or a splash more orange juice if it’s too spice-forward.
5. Add the finishing touches (5 minutes before serving): Fish out the spice bundle (discard it) and the orange slices (they’ve done their job). Float the clove-studded orange in the center of the pot—it looks stunning and continues to release clove flavor. Sprinkle the freshly grated nutmeg over the top. Add the star anise pods around the studded orange for a beautiful presentation.
6. Serve and enjoy: Ladle the warm wassail into mugs. If you’re offering a spiked version, set out a small pitcher of dark rum or brandy so guests can add their own. Garnish each mug with a fresh cinnamon stick or a thin orange slice if you’re feeling fancy.

Visual Cue: The wassail is ready when the liquid is a deep, clear amber color—not cloudy—and the spices smell warm and inviting. If you see tiny bubbles rising to the surface, that’s the perfect temperature. If it’s steaming heavily, it’s too hot; let it sit on warm for 15 minutes before serving.

Cooking Tips & Techniques

After making this crockpot wassail about a dozen times, I’ve collected some hard-won wisdom. Here are the tips that make the difference between good and unforgettable.

Don’t boil the wassail. This is the biggest mistake I’ve made. High heat makes the spices turn bitter and the orange juice lose its brightness. Keep it on low or warm. If you’re in a rush, high for 45 minutes is okay, but switch to warm as soon as it’s hot.

Taste as you go. Spices are personal. I like a strong clove presence, but my friend Jen thinks it’s too much. Start with the recommended amounts, then adjust. You can always add more, but you can’t take it out.

Strain if you’re serving a crowd. If you’re making this for a party where people will be refilling their own mugs, strain the wassail through a fine-mesh sieve into a clean crockpot before serving. This catches any stray cloves or allspice berries that escaped the bundle. Trust me—no one wants to bite into a whole clove.

Prep the night before. You can slice the oranges, make the spice bundle, and measure the liquids the night before. In the morning, just dump everything in the crockpot and turn it on. This is my favorite hosting hack—it makes the whole process feel effortless.

Keep it warm for hours. Once the wassail is hot, switch the crockpot to the “warm” setting. It will stay perfect for 4-6 hours. If it starts to reduce too much, add a splash of apple cider or water to thin it out.

Variations & Adaptations

This recipe is wonderfully flexible. Here are some ways to make it your own.

Spiced Apple Wassail: Add 2 cups of unsweetened cranberry juice and reduce the apple cider to 6 cups. The tartness cuts through the sweetness beautifully and gives the wassail a gorgeous ruby color. I made this for Thanksgiving and it was a hit.

Slow Cooker Mulled Wine Style: Swap the apple cider for a full-bodied red wine like Merlot or Zinfandel. Reduce the brown sugar to 1/4 cup since wine is less sweet. This version is more sophisticated and pairs wonderfully with cheese boards.

Kid-Friendly Citrus Punch: Omit the cloves entirely and double the orange juice. Add 2 cups of pineapple juice and a sliced lemon. This version is brighter, sweeter, and perfect for afternoon gatherings where kids are running around.

Dietary Adaptations: For a low-sugar version, use unsweetened apple cider and swap the brown sugar for 2 tablespoons of maple syrup or a few drops of stevia. For a gluten-free option, this recipe is naturally gluten-free as long as you check your cider label (most are fine).

My Personal Favorite Variation: I once added a sliced fresh ginger (about a 2-inch piece) to the pot along with the spices. It added a gentle warmth that complemented the clove and cinnamon without overpowering them. Now I do it every time—it’s become my signature touch.

Serving & Storage Suggestions

Serving Temperature: Serve this wassail hot, but not scalding. Aim for around 160°F—warm enough to be comforting, cool enough to sip without burning your tongue. Ladle it into heatproof mugs or glass cups with handles.

Presentation Ideas: For a party, set up a “wassail bar” with toppings. Offer cinnamon sticks, star anise, thin orange slices, and a small bowl of fresh cranberries. Let guests garnish their own mugs. It’s an easy way to make the drink feel interactive and special.

What to Serve Alongside: This wassail pairs beautifully with savory appetizers like baked brie, roasted nuts, or a charcuterie board. For sweets, try it with gingerbread cookies, shortbread, or a simple pound cake. The spiced warmth of the drink cuts through rich, buttery foods perfectly.

Storage Instructions: Leftover wassail keeps in the refrigerator for up to 5 days. Store it in a sealed container or pitcher. The flavors actually meld and deepen overnight, so day-old wassail can be even better.

Reheating Tips: Reheat gently on the stovetop over medium-low heat, or in the crockpot on low for 30-45 minutes. Don’t microwave it—the uneven heating can make the spices taste harsh. If the wassail has thickened from sitting, thin it with a splash of apple cider or water.

Freezer Note: You can freeze wassail in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight, then reheat gently. The texture might be slightly different, but the flavor will still be wonderful.

Nutritional Information & Benefits

Here’s the approximate nutritional breakdown for one serving (8 oz, without alcohol):

Nutrient	Amount
Calories	180
Total Fat	0g
Sodium	15mg
Total Carbohydrates	44g
Sugars	38g
Vitamin C	45% DV
Calcium	4% DV
Iron	6% DV

Health Benefits: This wassail is packed with vitamin C from the oranges and apple cider, which supports immune health during cold season. Cloves and cinnamon are both rich in antioxidants and have anti-inflammatory properties. The warm spices can also aid digestion—a nice bonus after a heavy holiday meal.

Dietary Considerations: This recipe is naturally dairy-free, egg-free, and gluten-free. It’s vegan as written (just skip the optional honey substitution). The main allergens to note are the potential for sulfites in some apple ciders—check labels if you’re sensitive.

My Wellness Perspective: I love that this wassail feels indulgent but isn’t loaded with processed ingredients. It’s a treat you can feel good about serving to your family. And honestly, the act of making it—the slicing, the smelling, the slow simmering—is a form of self-care in itself.

Conclusion

This crockpot wassail with orange and cloves has become my secret weapon for holiday hosting. It’s the recipe that saves me when I’ve forgotten to plan, the drink that makes guests linger by the kitchen counter, and the aroma that tells everyone, “you’re home.” It’s simple enough for a Tuesday night, special enough for Christmas Eve, and forgiving enough for the most scatterbrained cook (trust me, I know).

I hope you make this your own. Add a little more cinnamon if that’s your thing. Spike it with bourbon if the occasion calls for it. Float a few extra orange slices on top just because they’re pretty. The best recipes are the ones that adapt to you, not the other way around.

When you make this wassail—and I really hope you do—come back and tell me how it went. Did your guests love it? Did you add your own twist? Drop a comment below or tag me in your photos. I can’t wait to hear about your wassail adventures. Until then, happy simmering, and may your home smell like the holidays all season long.

Frequently Asked Questions

Can I make this wassail in an Instant Pot?

Absolutely. Use the slow cooker function on low for 2 hours, or use the sauté function to heat everything through in about 20 minutes. Just be careful not to let it boil—the Instant Pot gets hot fast.

How do I keep the wassail warm during a party?

Leave the crockpot on the “warm” setting. It will stay at the perfect drinking temperature for hours. If it starts to reduce, add a splash of apple cider or water to thin it out.

Can I use ground spices instead of whole?

You can, but I don’t recommend it. Ground spices make the wassail cloudy and can leave a gritty texture. If you’re in a pinch, use a tea infuser or a spice ball to contain the ground spices, and strain the wassail before serving.

Is this wassail kid-friendly?

Yes! The base recipe is non-alcoholic and tastes like a warm, spiced juice. Kids love it. Just skip the optional rum or brandy, and you’re good to go.

Can I double this recipe?

Easily. Double all the ingredients and use a 7-quart or larger crockpot. The cooking time stays the same—just make sure the liquid doesn’t go above the crockpot’s fill line. If it does, cook in batches and combine in a serving pot.

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