Mulled wine in a slow cooker

Ingredients:

• 3 cups apple cider
• 5 whole cloves
• 3 cinnamon sticks
• 0.5 tsp allspice peas
• 0.5 tsp black peppercorns
• 2 bottles of 0.75 l dry red wine
• 2 tbsp. golden port
• 2 clementines, thinly sliced, seeds removed
• 2 apples, thinly sliced, seeds removed
• Special equipment: multicooker with a capacity of 6-8 liters.

Preparation:

1. Pour the cider into a 6-liter multicooker and add the cloves, cinnamon, allspice, and black pepper. Follow the manufacturer's instructions to close the lid and prepare the multicooker. Set the pressure cooker to high pressure and cook for 3 minutes.
2. After the pressure cooker cycle is complete, follow the manufacturer's instructions for quick pressure release and wait for the quick release cycle to complete. Be careful not to burn yourself with residual steam when unlocking and opening the lid.
3. Strain the cider through a sieve, discard the spices, and return the cider to the slow cooker. Set the heat to high, then add the red wine, port, half the clementines, and half the apples. Cover with a glass lid and cook until heated through, about 5 minutes (do not bring to a boil).
4. Set to keep warm and add the remaining clementine and apple slices.