In a pan, over a low heat, stir together the sugar, star anise, cinnamon stick, cloves and clementine zest and juice. Let the sugar dissolve in the juices then turn up the heat and cook for another 5 minutes until syrupy.
Stir in the red wine and heat for 5 minutes, making sure the mixture doesn't boil. Pour into 6 heatproof glasses and garnish with the star anise from the pan.
Cook's tip: use either a stainless steel, ceramic, heatproof glass or non-stick pan to mull the wine. The acids in the wine can react with aluminium and give the brew a metallic taste