Place the coconut sugar in a large heavy-bottomed saucepan over a low heat. Next add the mandarin, lemon, and lime peels, and the mandarin juice.
Add the vanilla pod, star anise, cardamom pods, cinnamon stick, bay leaf, fresh root ginger, cloves, and your 20 gratings of fresh nutmeg. Stir in just enough red wine to cover the sugar and spices.
Give a quick stir and leave to simmer until the coconut sugar has completely dissolved, then bring to a gentle boil. Keep boiling for about 4 minutes, or until the wine resembles a slightly thicker sugar syrup. Take care to not burn your coconut sugar in the process!
Next turn the heat down to low and add the rest of your red wine and ginger wine/rum. Gently heat for roughly 5 minutes, just to warm it through - do not boil! Ladle the mulled wine into heatproof glasses or some big chunky mugs and serve with a slice of mandarin and a cinnamon stick. If not serving immediately, you can allow the syrup to cool, then strain the spices and pour it into a sterilised bottle for use at a later date.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/mandarin-mulled-wine/