How to Mull Wine

In a small saucepan, toast spices over medium-high heat while stirring often until fragrant, about 1 minute. Remove from heat and transfer all spices except cinnamon stick to a spice infuser bag, tea ball, or cheesecloth sachet.

Return spice bag to saucepan with cinnamon stick and add wine along with orange juice and reserved hulls. Bring to a bare simmer, then cover and hold at a very bare simmer until wine is deeply infused with spice and orange flavor, at least 1 and up to 2 hours. (Alternatively, transfer wine, spices, and orange juice and hulls to a slow cooker, cover, and hold at low heat for 2 hours.)

Add maple syrup and brandy, then taste and adjust flavor with additional syrup and extra alcohol if desired. Cover and steep for another 30 minutes to 1 hour before serving.