In a medium heavy bottomed pot, mix together the cabernet sauvignon, apple cider, raisins, honey, cinnamon sticks, cloves, ginger, star anise, and calcium lactate gluconate. Whisk the ingredients until combined.
Heat the mixture to a boil then remove from the heat. Allow the mixture to steep for 10 minutes before spooning out the ginger, tangerines, and spices.
Remove raisins and reserve them for the next step.
Fill each compartment of an ice cube tray or silicone mold 3/4ths of the way with the mulled wine. The ice cube tray should be around 20g and the sphere mold should have about 10g.
Add 2-4 reconstituted steeped raisins to each compartment. Freeze solid.
Reserve 500g of the mulled wine for storage.
While the spheres are freezing mix the distilled water and sphere magic together with a whisk and allow it to hydrate for 10 minutes before use. You will know this is ready to use because it will be completely clear.
Once the spheres are frozen solid. pour the Sphere magic solution in a small shallow pot and heat to 120-130°F.
Drop a frozen sphere into the sphere magic solution, and let set for 2-3 minutes.
Remove from the solution with a spherification spoon and rinse in room temperature fresh water. Remove from the rinse water and dab any excess water off the bottom of the spoon with a paper towel.
Place on a serving spoon, sprinkle with tangerine zest (optional) and serve.
If you want to store the spheres for further use simply place them in a container with any excess mulled wine mixture and refrigerate.
To reheat gently pour the leftover mulled wine mixture and pods into a shallow pot and heat gently to 120F then serve.