In 3 1/2- to 4-quart slow cooker, stir together apple cider, cranberry juice and honey.
Remove outer peel of lemons and orange with vegetable peeler. Cut peel into 3 to 4-inch-long strips. Add peel, gingerroot, cinnamon and cloves to slow cooker.
Cover; cook on Low heat setting 4 hours. Strain; discard citrus peel and spices. Stir before serving. Garnish with lemon or orange slices, if desired.