Step 1

Combine cider, cranberry juice, and honey in a 6-quart electric slow cooker. Place allspice, cloves, and cinnamon sticks on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely, and place in slow cooker. Add vanilla bean and citrus rinds; cover and cook on LOW 5 hours.

Step 2

Remove sachet, vanilla bean, and citrus rinds from slow cooker; discard. Pour in rum, and reduce temperature to WARM. Cover; serve directly from slow cooker.