Asha's Mulled Wine

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2 cups unfiltered apple juice
¼ cup Madhur Jaggery or light brown sugar, lightly packed
1 Wild Cinnamon Quill, broken into a few pieces, plus more whole sticks for garnishing
10 whole Kandyan Cloves
8 to 10 pods Baraka Green Cardamom, lightly crushed
¼ teaspoon whole Aranya Black Pepper
¼ teaspoon kosher salt or a pinch of Surya Salt
One 750ml bottle Martha Stoumen Ricetti Carignan or medium-bodied red wine
¼ cup sweet vermouth (we love Mommenpop Blood Orange or Seville Orange) or brandy
1 meyer lemon, thinly sliced
1 fuyu persimmon, cut into half moons
Orange twists, for garnishing

To make the spiced cider syrup: Place the apple cider, jaggery, cinnamon stick pieces, cloves, cardamom, black pepper, and salt in a medium saucepan over medium high heat. Bring to a boil, reduce the heat to medium, and gently boil, stirring occasionally, until the liquid reduces by about half, about 10 to 15 minutes. Turn off the heat and allow it to cool to room temperature with the spices in it (this will infuse the cider syrup with ample spicy flavor!).
To make the mulled wine: Strain the syrup into a pot large enough to fit one bottle of wine. Stir in the wine, place over medium high heat, cover, and bring to just below a simmer. Reduce the heat to low, stir in the vermouth or brandy and lemon slices, and serve immediately. Keep covered to prevent the wine from reducing and the alcohol from burning off. You can also transfer the mulled wine to a covered crockpot set on low if you want to keep the mulled wine warm.
Ladle into mugs and garnish with sliced persimmon, an orange twist, and a cinnamon stick, if desired.

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