• Cut a square of cheesecloth large enough to hold all of the spices. Add the whole cloves, cinnamon sticks, and star anise to the middle of the cheesecloth. Fold the corners of the cheesecloth together and use kitchen string to tie it into a satchel to contain the spices.
  10 whole cloves, 5 whole cinnamon sticks, 3 star anise

Stovetop Instructions

• Pour the red wine, apple cider, and sliced clementines into a deep dutch oven or pot. Add in your spice satchel.
• Heat over medium heat and bring just to steaming. You really want to avoid a heavy simmer or boil. Reduce heat to low and cook for 20 minutes up to 1 hour. The longer it cooks, the spicier it becomes.
• Remove the spice satchel. Gently stir in the brandy and maple syrup, if using.
  ½ cup Grand Marnier, 2 tablespoons pure maple syrup

Crockpot Instructions

• Pour the red wine, apple cider, and sliced clementines into a 3 to 4 quart crockpot. Add in your spice satchel.
  750 mL dry red wine, 1 cup spiced apple cider, 3 clementines
• Set your crockpot to low, cover and heat the wine for 1 hour, or until hot. Turn your crockpot to WARM and remove the spice satchel. Gently stir in the brandy and maple syrup, if using.
  ½ cup Grand Marnier, 2 tablespoons pure maple syrup
• Serve mulled wine warm with extra clementine slices, cinnamon sticks, and star anise.