For the Mulled Wine:

1. Prepare the oranges. Using a vegetable peeler, remove several strips of peel from one orange, being careful to avoid the bitter white pith. Add the peel to a medium saucepan, then juice the orange directly into the pan. Thinly slice the second orange, adding half the orange slices to the pan and setting the rest aside for garnish.
2. Add the red wine, apple cider, brown sugar, cinnamon sticks, star anise, cloves, and crushed cardamom pods to the saucepan. 
3. Heat the mixture over medium-low heat, stirring to dissolve the sugar. Bring to a gentle simmer and cook for 30 minutes, stirring occasionally. Avoid letting the mixture boil, as this can cause the alcohol to evaporate and affect the flavor.
4. Remove the saucepan from the heat and stir in the brandy. Taste and adjust the sweetness if desired.
5. Strain out the orange peel and whole spices using a fine-mesh strainer. Ladle the mulled wine into heatproof mugs and garnish with a fresh orange slice and cinnamon stick. Serve warm and enjoy!