Slow cooker Mulled wine

Made this for an after skiing warm up. Actually very easy to make, but will still impress. 

Serves: Not sure... a lot. All four of us had a glass after skiing, then I still had over half a 'jug' of wine that I proceeded to share with others. 

Ingredients:

• A jug of Carlo Rossi wine (does not need to be Carlo Rossi, but it's cheap and you won't taste the difference after adding all the spices and cooking.  Carlo Rossi is about 5 bottles of wine. Original recipe calls for 2 bottles.  In retrospect, that may have been a better amount because we were all exhausted after skiing and only drank 1 glass each)
• 1 cup brandy
• 1 cup maple syrup
• 10 whole cloves
• 4 whole star anise pods
• 5 cinnamon sticks
• 1 orange, cut into slices

Instructions:

1. Combine all ingredients in slow cooker.  Stir.
2. Cover and heat on low for 1 hour.  Note: your mulled wine should never boil, if it is boiling you are cooking off the alcohol. 
3. Ladle into glasses and garnish if desired.  Cinnamon sticks and orange slices work well as garnishes. 

Note: Reheating in a pot on the stove over low heat is best.  Microwave will do in a pinch.  Just remember no boiling.

Note: Original website said refrigerate any left overs in fridge for up 2 two days. I'm over two weeks now, and it still tastes just fine.  Since it's primarily alcohol and you are keeping it cold, it won't go bad that fast.  

Adapted from: The Kitchn