Slice one orange and set aside for garnish. Using a peeler (or pairing knife), peel away the orange rind of the second orange, doing your very (very!) best to avoid the white peel (you know, the part that results in bitter mulled wine).
Add the wine and spices to a non reactive pot (I used my dutch oven), and sweeten to taste. I find 1/4 cup more than enough, but know that traditional mulled wine uses about 1/2 cup. Bring it to a boil, lower the heat and allow to simmer for 30 minutes.
Add the brandy at the *very* end (you want an alcoholic drink after all!). Pour into mugs or heat proof glasses, garnishing with an orange slice and a cinnamon stick (optional, but pretty).
Turn on some holiday music, sit in front of your tree and enjoy all the cozy vibes!
*to keep it completely refined sugar free, I personally like to squeeze the orange itself into the mulled wine and use that as my sole sweetener. But it does (obviously) add a bunch of extra carbs, so this is only a good option if you’re trying to avoid adding any refined sugars or sweeteners. If keto you can just go ahead and add some good old sweetener (anything but pure monkfruit and stevia will work here). And if paleo go ahead and use some honey (my top choice for flavor), but maple syrup will be ace too.And please note that calculating the carbs 100% accurately here is fairly impossible, as you have quite a few ingredients just infusing it and wines are all over the place depending on how fruity they are. So what I simply went for was an average of the carb count in wine (about 5g carbs!).