Wash your orange well to get rid of impurities, pat dry and cut into thick slices.
Poke cloves into orange slices. This is to prevent the spices to fall into the mulled wine, and it will be easier to collect them afterward. Besides, it looks great too.
Slice the vanilla bean lengthwise and scratch out and collect the vanilla bean seeds.
Pour wine into a saucepan with the water and heat up gradually.
Place orange slices with cloves into the pan. Also add the vanilla bean with scratched out seeds, cinnamon stick, anise and nutmeg
Keep on slow heat (it should never boil!) and cover the pot for 15-20 minutes. You can keep the mulled wine to infuse away from the heat if you like.
Take out all the spices and orange slices. You can strain the mulled wine too if you don't want the fruit pulp in it.
Make sure your mulled wine is kept on a steady heat. Sweeten your gluhwein to your liking and serve hot.
Use only untreated unpoisend oranges because you use the orange with the skin in this recipe to infuse the hot spiced wine. Check if organic means treated without chemicals in your country (not the norm in every country)