Wash all fruit very well.
Cut the apples, persimmons, and pears into quarters and remove the cores. Cut into thin slices. You can leave the skin on.
4 apples, 2 persimmons, 1 pear
Cut the orange into thin slices. If you are sensitive to bitter flavors, you may want to zest the orange, remove the skin, and just use the zest and flesh in the cider.
1 orange
Use a cheesecloth, or a cotton spice bag to wrap the mulling spices.
2 tablespoons mulling spices
Pop all of the fruit, along with the water, cinnamon sticks, and mulling spices into the crockpot. Set on low for 6-8 hours, or on high for 3-4 hours.
9 cups water, 3 cinnamon sticks, 1 pomegranate
Once cooking time is done, remove the mulling spices from the liquid. Use a potato masher to gently mash the fruit and cinnamon sticks and release their flavor.
Remove as much of the fruit as possible and discard it.
Use a small gapped strainer to strain the cider liquid and remove any small pieces of fruit or spices.
Pour the cider back into the slow cooker, and set it to keep warm.
Serve warm, and use some honey, maple syrup, or brown sugar to sweeten if required. Garnish with some orange and apple slices, some pomegranate arils, and a cinnamon stick to make it pretty. You could also add some dehydrated orange slices for decoration. honey, maple syrup or brown sugar to taste