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Wash orange and lemon, especially if they are not organic.
Peel a few strips off the orange, avoiding the white pith, and reserve for serving. Then slice the orange into ½ inch rounds.
Peel the lemon in long strips, avoiding white pith.
Combine orange slices, lemon peel, red wine, brown sugar, and spices in a large saucepan and bring just to a simmer over medium heat. Stir until sugar dissolves.
Turn down the heat to low and cook for 20 minutes to let the spices infuse. Make sure the wine does not boil. Boiling will negatively affect the flavor and cause some of the alcohol to evaporate. There should be small bubbles on the surface and some curls of steam rising from the liquid.
After 20 minutes, strain wine through a fine-meshed strainer into a clean saucepan or remove the orange slices, star anise, cinnamon, and ginger with a slotted spoon. Keep over a very low heat.
Serve with an orange twist and cinnamon stick in each glass.