Build the flavour base. In a large, heavy-bottomed saucepan (at least 5 litres), combine the apple juice, apple cider, orange zest, orange slices, apple wedges, cinnamon sticks, cloves, star anise, and ginger coins. Tumble everything in gently—you’ll hear the soft thud of the fruit and the clatter of the spices. Pour in the honey and add the pinch of salt.

Bring it to a gentle murmur. Set the pan over a medium heat and bring the liquid to a gentle simmer, not a full, rolling boil. You're looking for lazy bubbles to break the surface every few seconds, and you'll smell the first wave of steam—sharp apple, warm spice—as it begins to heat.

Let it chat quietly. Once simmering, immediately reduce the heat to low. The surface should barely tremble. Let it cook, uncovered, for 30 minutes. During this time, the liquid will deepen from a pale gold to a rich, amber-brown. The fruit will soften, and the oranges will become translucent, their skin releasing fragrant oils.

Taste and adjust. After 30 minutes, give the cider a gentle stir with a wooden spoon. Ladle out a small amount into a mug and let it cool for a moment. Taste it. Is it sweet enough for you? Add another drizzle of honey. Is the spice singing? If you want more warmth, drop in another slice of ginger. This is your moment to tailor the brew.

Steep for depth. Turn off the heat, cover the pan with a lid, and let the cider steep for another 15 minutes. This resting time is crucial; the flavours will continue to meld and deepen without the risk of the spices becoming bitter. The kitchen will be thick with the scent of baked apples and Christmas markets.

Strain and serve. Set a fine-mesh sieve over a large heatproof jug or directly over mugs. Carefully pour the cider through the sieve, catching the softened fruit and spent spices. The apple wedges will have broken down slightly, adding a lovely, silky body to the liquid. Discard the solids. Ladle the warm, clear cider into your favourite mugs, being sure to leave the sediment in the bottom of the jug.