Using mortar and pestle, lightly crush cardamom pods, cloves, and fennel seeds.

In medium saucepan on medium heat, add apple cider, cinnamon, gingerroot, black peppercorns, apple slices, and crushed cardamom pods, cloves, and fennel seeds. Bring to a boil and reduce to a low simmer for 10 minutes. Remove from heat, discard apple slices, and pour apple cider through nut bag or cheesecloth to remove spice remnants. Divide and enjoy!

For a stronger and spicier cider, after discarding apple slices, refrigerate overnight and strain spice remnants before reheating to desired temperature.