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.