Combine water and cranberries in a large saucepan. Bring to a boil, cover, reduce heat and simmer for about 25 minutes. All the berries should have "popped" and be softened.

Pour juice thru a fine mesh sieve, pressing berries down with a spatula or spoon to release all juice.

Discard berries. (my chickens love them!!!)

I find that quite a few seeds make it thru my sieve, so I strain the juice again by pouring it over a paper towel lined sieve

Return juice to saucepan.

Add wine, sugar and lemon juice. Bring to a boil, reduce heat and simmer for a few minutes, stirring often, until all sugar has dissolved.

Remove from heat and add 4 bags of mulling spice. Steep for 3-5 minutes. Taste after 3 minutes, if you desire more spice, let steep for an additional 2 minutes.

Taste and make any adjustments. You may prefer more sugar or wine.

Serve warm (or cold if you'd like) and enjoy. Mulled Wine can be made ahead of time and stored in a sealed jar/bottle in fridge. Reheat in microwave, stovetop or slow cooker.