Warm Traditional German Mulled Wine

Wash one orange thoroughly. Slice it into thin rounds. Take the second orange and stud it with the whole cloves.

In a large non-reactive pot, combine the red wine, orange slices, the clove-studded orange, cinnamon sticks, star anise, and granulated sugar. If using, add the cardamom pods.

Heat the mixture gently over medium-low heat. Stir occasionally to dissolve the sugar. It is crucial not to let the Glühwein boil, as this will cook off the alcohol and alter the flavors.

Continue heating until the Glühwein is steaming hot, reaching a temperature of approximately 70-80 °C (158-176 °F). Maintain this temperature for at least 15-20 minutes to allow the spices and citrus to infuse fully into the wine.

Taste the Glühwein and adjust the sugar to your preference. If you like it sweeter, add a little more sugar and stir until dissolved.

Carefully strain the Glühwein through a fine-mesh sieve into a clean pot or directly into serving mugs, removing all the spices and orange pieces. Alternatively, you can remove the larger pieces with tongs and leave some orange slices for garnish.

Serve the warm Glühwein immediately in heatproof mugs, perhaps garnished with a fresh orange slice or an extra cinnamon stick. Prost!