Prep the orange: Rinse and dry one orange. Use a vegetable peeler to remove 3–4 wide strips of zest, avoiding the bitter white pith. Slice the same orange into thin rounds. Juice the second orange and set aside.

Load the slow cooker: Pour the red wine into a 4–6 quart slow cooker. Add the orange slices, zest strips, cinnamon sticks, cloves, and star anise if using. Toss in peppercorns and cranberries if you like a subtle kick and color.

Sweeten gently: Stir in 3 tablespoons of honey or maple syrup. Add the fresh orange juice. You can always add more sweetener later, so start light.

Heat low and slow: Cover and cook on Low for 1.5 to 2 hours, or until steaming and fragrant. Avoid letting it simmer or boil. If your slow cooker runs hot, check at the 1-hour mark.

Taste and adjust: Stir and taste. Add more honey or maple if needed. For a richer finish, stir in brandy or orange liqueur and vanilla. Let it warm for another 10–15 minutes.

Serve: Ladle into heatproof mugs. Garnish with a cinnamon stick, an orange slice, or a few cranberries. Keep the slow cooker on Warm for serving, up to 3 hours, covered.

Strain for clarity (optional): If you prefer a clear drink, strain out the spices and orange before serving, then return the wine to the slow cooker set on Warm.