Remove the orange peel, keeping it as one large piece or a few larger pieces. The pith and rind can stay connected to the peel. Juice the orange segments and reserve separately from the peel.
Pierce the orange peels with cloves, pushing them through the skin.
Whisk the water and sugar together in a heavy-bottomed sauce pot until the sugar dissolves. Add the orange peels with the cloves, orange juice, star anise and cinnamon sticks.
Simmer over low heat until the mixture has reduced by half.
Pour in the wine and heat no warmer than 74°C (165°F), stirring occasionally to combine the syrup and wine.
Ladle the wine into cups, keeping or discarding the spices, as desired.
For presentation, hold the mulled wine in a bain-marie nested in a steam well or an electric soup crock (ensure the wine never exceeds 74°C (165°F) or the alcohol will burn off).
Garnish with a cinnamon stick or dehydrated orange slices, if desired.
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