• Place the whole cloves, cinnamon sticks, and star anise into the middle of a square of cheesecloth. Fold the corners of the cheesecloth together and use kitchen string to tie it into a satchel to contain the spices.

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. (No 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.

Crockpot Instructions

• Pour the red wine, apple cider, and sliced clementines into a 3 to 4 quart crockpot. Add in your spice satchel.
• 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.