Combine the cranberry juice, apple cider, orange slices, cinnamon sticks, cloves and star anise in a large pot (6-quart) or slow cooker.

If using the stovetop, bring to a bare simmer over medium heat, about 10 minutes, until tiny bubbles form at the edge of the pot.

If using a slow cooker, set it to low and let the wassail warm for 2 hours, until fragrant and deep red.

Stir in the brown sugar and taste, adding more a tablespoon at a time if you want it sweeter.

Let the wassail simmer gently (or stay on warm) for another 10 minutes so the spices fully infuse.

Strain out the whole spices and orange slices if you prefer a clear pour, or leave them in for guests to ladle around.

Ladle into mugs, filling each about three-quarters full.

Garnish each mug with a fresh orange slice and a whole star anise floated on top.

Serve warm directly from the pot or slow cooker so guests can refill themselves through the evening.