Spiced French Mulled Wine

Pour the red wine into a large non-reactive saucepan or pot.

Wash the orange thoroughly. Using a vegetable peeler, carefully remove long strips of zest, avoiding the bitter white pith. Add the zest to the wine.

Add the cinnamon sticks, star anise, cloves, and green cardamom pods to the saucepan.

Stir in the caster sugar until it dissolves. Add the brandy, if using.

Heat the mixture gently over medium-low heat. Do not let it boil; the ideal temperature is around 70-80°C (158-176°F).

Allow the Vin Chaud to simmer gently for at least 15-20 minutes, allowing the flavors to meld and deepen.

Taste and adjust sweetness if desired. Strain the wine to remove the spices and orange zest, or leave them in for a more rustic presentation.

Serve immediately in heatproof glasses or mugs, perhaps garnished with a fresh orange slice or another cinnamon stick.