Lightly toast the whole caraway seeds in a small dry skillet over medium heat for 30–45 seconds, tossing constantly, until aromatic. Remove from heat and set aside.

Gently bruise the orange and lemon peels with the back of a knife or a muddler to release oils; set aside with peels.

Infusion & Simmer

In a medium saucepan combine the red wine (1.5 cups), caraway-infused fortified wine or vermouth (0.25 cups), toasted caraway seeds (1 tsp), cinnamon stick, star anise, cloves, orange peel and lemon peel, demerara sugar (2 tbs) and honey (1 tbs).

Warm the mixture gently over low to medium-low heat. Stir until sugar and honey fully dissolve. Bring just to a very gentle steam — do not let it boil (target temperature ~70–80°C / 160–176°F). Keep on this gentle heat for 8–10 minutes to allow the spices to infuse the wine.

Taste after 6–8 minutes. If the spice intensity or sweetness is too low, adjust by adding another 1/2 tbs sugar or an extra 1/2 tsp toasted caraway, then heat 1–2 minutes more.

Finish & Adjust

Remove the saucepan from heat. If using, stir in the brandy or cognac (1 tbsp) for depth and a warm lift. If the mixture seems too strong or viscous, add up to 1/4 cup filtered water to loosen and adjust alcohol level.

Let the mixture steep off heat for 5 minutes to meld flavors, then strain through a fine-mesh sieve or cheesecloth into a heatproof pitcher to remove solids (peels, caraway, whole spices). Press gently on solids to extract flavor but avoid forcing bitter pith.

Serve & Garnish

Ladle the warm spiced wine into pre-warmed heatproof glasses or mugs. Garnish each serving with an orange wheel or a twist and, if desired, a light dusting of extra toasted caraway seeds or a small cinnamon stick.

Serve immediately while warm. This makes a cozy aperitif or dessert accompaniment; the flavors will mellow if refrigerated and can be gently reheated within 2–3 days.