1 large orange
2 tablespoons mulling spices, in a tea bag or wrapped in cheesecloth
3 tablespoons chopped crystallized ginger
1/2 cup granulated sugar, divided
2 bottles (750 ml) dry red wine
1/4 cup orange-flavored liqueur
Thin orange slices, for garnish
Using a vegetable peeler, peel 8 thin strips of zest from the orange. Juice the orange and reserve the juice.
