Pour the cider into a large saucepan. Add the cinnamon sticks, cloves, allspice, star anise, ginger and orange peel. (For easy removal, tie the small spices in a piece of cheesecloth or put them in a tea infuser.)
Heat over medium until it starts to steam and small bubbles appear at the edge, then reduce the heat to low.
Keep it just below a simmer for 15–20 minutes so the spices infuse. Avoid boiling, which can make the cider taste cooked and the spices bitter.
Taste and add maple syrup if it needs sweetness.
Strain out the spices and peel, or use a slotted spoon to remove them.
Ladle into mugs and garnish with an orange slice, a thin apple slice or a cinnamon stick.
