Squeeze the juice out of your orange roughly, into the mixer bowl along with the squeezed orange flesh/rind and remaining ingredients.
Cook for 25 min/70°C or 160°F/speed 1/MC on.
Without straining, pour your mulled cider into a glass serving karaf. Allow it to cool completely before chilling in the fridge overnight. Alternatively, you can put it on ice to speed up the process.
Serve strained, with fresh sliced fruit.