Prepare the spice bundle: Place the cinnamon sticks, whole cloves, star anise, and allspice berries onto a square of muslin or cheesecloth. Gather the corners and tie tightly with kitchen string to form a little pouch. This makes removal effortless and prevents anyone from biting into a whole clove.

Combine the liquid base: Pour the apple juice into a large saucepan and add the apple cider vinegar. The juice should look clear and golden as it sits in the pan. Add the orange and lemon slices, letting them float on the surface.

Add the spices: Drop the spice bundle into the pan, along with the freshly grated nutmeg. You'll immediately smell the fragrant combination of cinnamon and clove as it hits the cool juice.

Heat gently: Place the saucepan over medium heat. Watch for small bubbles to begin forming around the edges of the pan — this should take about 5 to 7 minutes. Do not let it come to a rolling boil, as this can make the cider taste slightly bitter and dull the bright apple flavour.

Simmer and infuse: Once you see those first tiny bubbles (around 85°C), reduce the heat to low. Let the cider gently simmer for another 10 minutes. The colour will deepen from pale gold to a warm amber, and the kitchen will fill with a rich, spicy-sweet aroma that smells like autumn in a pot.

Taste and adjust: After 10 minutes, remove the lid and carefully take a small spoonful. Taste it — it should be fragrant and gently spiced. If you prefer it sweeter, stir in the maple syrup until it dissolves completely. The cider should feel smooth and warm on your tongue, with the spices lingering pleasantly.

Strain and serve: Using tongs, remove the spice bundle and the fruit slices. Ladle the hot cider into heatproof mugs, ensuring each serving gets a few of the leftover orange slices for a beautiful presentation. The final liquid should be clear and shimmering, with no bits of spice floating.