Name: Mulled Wine
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 3 cups plus 2 tablespoons plus 2 teaspoons red wine; 2 cups apple cider; 1 cup brandy; ½ cup packed dark brown sugar; 2 large oranges, divided; 10 cinnamon sticks, divided; 6 whole cloves; 3 cardamom pods, lightly cracked; 1 whole star anise

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Warm mulled wine in clear glass mugs with orange and cinnamon, whole spices scattered on the counter, and blurred Christmas lights.

Mulled wine is red wine gently warmed with citrus and whole spices. This Christmas version adds apple cider, brandy, and dark brown sugar for a fragrant, fruit-forward drink to serve in clear glass mugs. The stovetop batch serves 6 to 8, with 10 minutes of prep and 35 minutes of cooking; a separate Beautiful 10-in-1 multicooker option takes approximately 1 to 2 hours.

The little detail that makes serving easier is the cheesecloth spice bag. Orange peel and whole spices infuse the wine together, then lift out in one tidy bundle. Set out the reserved orange rounds and cinnamon sticks, and the garnish is ready when the wine is. For a chilled wine option on the same holiday menu, try Christmas Sangria.

Mulled wine with orange slices and cinnamon in clear handled mugs, surrounded by whole spices.

Ingredients You'll Need

Red wine, apple cider, brandy, dark brown sugar, oranges, cinnamon sticks, whole cloves, cardamom pods, and star anise make up this batch.

Red wine, apple cider, brandy, dark brown sugar, oranges, cinnamon sticks, cloves, cardamom, and star anise for mulled wine.

Ingredient Notes & Substitutions

Choose a dry, fruit-forward Merlot, Cabernet Sauvignon, or red blend. Use drinking apple cider, not apple cider vinegar. One orange supplies the peel and juice; the other supplies fresh rounds for serving. Only 2 cinnamon sticks go into the spice bag-the remaining 8 are for garnishing.

Light brown sugar can replace the dark brown sugar in the same amount. Apple juice can stand in for cider, with a lighter flavor. For a less spirit-forward batch, replace the brandy with additional cider; the red wine remains part of the recipe.

If you prefer less sweetness, start with ¼ cup brown sugar and taste after the wine has warmed before adding more. That is easier than trying to undo a batch that is already sweeter than you like.

Tools That Make It Easier

Use a stainless steel or enameled saucepan with room for the liquid and spice bag; a 3-quart or larger pan gives useful stirring space. You'll also need a vegetable peeler, chef knife, cutting board, liquid measuring cup, dry measuring cups, measuring spoons, cheesecloth, food-safe kitchen twine, kitchen scissors, stirring spoon, tongs, ladle, and heatproof clear glass mugs with handles.

The white Beautiful 10-in-1 Electric Multi-Cooker is the optional alternative to the saucepan. For leftovers, have a tightly covered refrigerator-safe container ready; use a freezer-safe container with room for expansion if freezing.

How to Make Mulled Wine

Warm the wine gently, then give the whole spices time to infuse. Look for steam rather than a rolling or bubbling surface.

Step 1: Prepare the oranges

Cut one orange into thin rounds and refrigerate them for serving. Peel wide strips of zest from the other orange, leaving the white pith behind, then squeeze out its juice and remove the seeds.

Orange rounds, peeled and squeezed orange halves, fresh juice, and wide strips of zest prepared for mulled wine.

Step 2: Tie the spice bag

Place the orange peel, 2 cinnamon sticks, cloves, cracked cardamom pods, and star anise in cheesecloth. Tie securely with food-safe kitchen twine, leaving room for liquid to move around the spices.

Orange peel, two cinnamon sticks, cloves, cracked cardamom pods, and star anise on cheesecloth for a spice bag.

Step 3: Warm and infuse

Combine the wine, cider, brandy, orange juice, brown sugar, and spice bag in a stainless steel or enameled saucepan. Heat over medium-low, stirring occasionally, until the sugar dissolves and the wine begins to steam, about 5 minutes; reduce to low and infuse for 30 minutes without boiling.

A cheesecloth spice bag infusing in mulled wine in a stainless-lined saucepan on the stovetop.

Step 4: Remove the spices and serve

Lift out the spice bag with tongs, let it drain into the saucepan, and discard it. Ladle the mulled wine into heatproof clear glass mugs with handles and garnish each serving with an orange round and cinnamon stick.

Strained mulled wine ready to ladle from a saucepan, with the removed spice bag and a garnished glass mug.

A Few Mistakes to Avoid

Leaving white pith on the peel can introduce bitterness. Take wide, shallow strips of orange zest and leave the thick white layer behind. Tie the bag securely but loosely enough that liquid can circulate; a tightly packed bundle makes it harder for the wine to reach all the spices.

Do not let the wine boil. Turn the stovetop heat down if bubbles start forming, or use Warm on the multicooker as directed. Remove the spice bag when the infusion is finished instead of leaving it in throughout serving.

Keeping Leftovers Fresh

Cool the strained mulled wine and refrigerate it in a tightly covered container for up to 4 days. Keep orange garnishes separately, and reheat the wine gently over low heat without boiling.

You can also freeze the cooled, strained wine for up to 3 months. Leave expansion room in a freezer-safe container; the alcohol may keep it from freezing solid. Thaw in the refrigerator, stir, and reheat gently.

Close view of warm mulled wine in clear glass mugs with orange, cinnamon, and blurred Christmas lights.

What to Serve with Mulled Wine

Serve a mug with a charcuterie board or Bacon-Wrapped Brie on Baguette. For something sweet, try Soft and Chewy Ginger Molasses Cookies, Candied Pecans, or Classic Apple Pie.

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FAQs

Do I need ground mulling spices? No. This tested recipe uses whole cinnamon sticks, cloves, lightly cracked cardamom pods, and star anise inside a cheesecloth bag. Keep those whole-spice amounts and preparation as written.

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For another warm drink, try Slow Cooker Cinnamon Red Hots Apple Cider or Santa's Secret Fireball Cider. Christmas Sangria offers a chilled holiday wine option.

Slow Cooker Cinnamon Red Hots Apple Cider

Sweet cinnamon candies, apple cider, and bright citrus make this slow cooker Red Hots apple cider a cozy drink for brunches and holiday gatherings. Ten minutes of prep, two hours on HIGH, and 16 servings.

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Mulled Wine

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This mulled wine warms red wine, apple cider, brandy, and orange with whole spices for a fragrant Christmas drink, with stovetop and Beautiful multicooker options.

Author: Jennifer
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 to 8 servings 1x
Category: Cocktails
Method: Stovetop

Ingredients

Units Scale

3 cups plus 2 tablespoons plus 2 teaspoons red wine
2 cups apple cider
1 cup brandy
½ cup packed dark brown sugar
2 large oranges, divided
10 cinnamon sticks, divided
6 whole cloves
3 cardamom pods, lightly cracked
1 whole star anise

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Instructions

Cut one orange into thin rounds for serving. Refrigerate until needed.
Use a vegetable peeler to remove wide strips of zest from the remaining orange, leaving the bitter white pith behind. Squeeze the peeled orange and remove any seeds.
Place the orange peel, 2 cinnamon sticks, cloves, cracked cardamom pods, and star anise in a cheesecloth spice bag. Tie securely with food-safe kitchen twine, leaving enough room for liquid to circulate around the spices.
Pour the wine, cider, brandy, and orange juice into a stainless steel or enameled saucepan. Stir in the brown sugar and submerge the spice bag.
Set over medium-low heat and stir occasionally until the sugar dissolves and the mixture begins to steam, about 5 minutes.
Reduce the heat to low. Let the spices infuse for 30 minutes, keeping the wine hot without allowing it to boil.
Lift out the spice bag with tongs, allowing excess liquid to drip into the saucepan, then discard.
Ladle the mulled wine into heatproof mugs and garnish each serving with an orange round and cinnamon stick.
Beautiful 10-in-1 Electric Multi-Cooker option: Prepare the oranges and cheesecloth spice bag as directed above.
Pour the wine, cider, brandy, and orange juice into the cooking pot. Stir in the brown sugar, submerge the spice bag, and cover.
Select Slow Cook and choose Low. Heat for approximately 1 to 2 hours, stirring after 30 minutes to help dissolve the sugar. Begin checking at 1 hour; the wine is ready when steaming hot and sufficiently spiced.
If bubbling begins before the infusion is complete, switch to Warm. Avoid boiling.
Remove and discard the spice bag, allowing excess liquid to drain into the pot. Select Warm for serving. For best flavor, serve within 2 hours and keep covered between servings.
Ladle into heatproof mugs and garnish with the reserved orange slices.

Notes

Wine selection: Choose a dry, fruit-forward red wine such as Merlot, Cabernet Sauvignon, or a red blend.

Substitutions: Light brown sugar may replace dark brown sugar in the same amount. Apple juice can replace the cider, though the flavor will be lighter. Substitute additional cider for the brandy to make a less spirit-forward version.

Sweetness: For a less sweet batch, start with ¼ cup brown sugar, then add more after the wine has warmed.

Serving suggestions and pairings: Serve with a cheese board, roasted nuts, baked Brie, ginger cookies, or apple desserts.

Storage: Cool the strained wine and refrigerate in a tightly covered container for up to 4 days. Store orange garnishes separately. Reheat gently over low heat without boiling.

Freezing: Freeze cooled, strained wine in a freezer-safe container for up to 3 months, leaving room for expansion. The alcohol may prevent it from freezing solid. Thaw in the refrigerator, stir, and reheat gently.