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Mulled Wine

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

Ingredients

Units Scale

Instructions

  1. Cut one orange into thin rounds for serving. Refrigerate until needed.
  2. 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.
  3. 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.
  4. 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.
  5. Set over medium-low heat and stir occasionally until the sugar dissolves and the mixture begins to steam, about 5 minutes.
  6. Reduce the heat to low. Let the spices infuse for 30 minutes, keeping the wine hot without allowing it to boil.
  7. Lift out the spice bag with tongs, allowing excess liquid to drip into the saucepan, then discard.
  8. Ladle the mulled wine into heatproof mugs and garnish each serving with an orange round and cinnamon stick.
  9. Beautiful 10-in-1 Electric Multi-Cooker option: Prepare the oranges and cheesecloth spice bag as directed above.
  10. Pour the wine, cider, brandy, and orange juice into the cooking pot. Stir in the brown sugar, submerge the spice bag, and cover.
  11. 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.
  12. If bubbling begins before the infusion is complete, switch to Warm. Avoid boiling.
  13. 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.
  14. Ladle into heatproof mugs and garnish with the reserved orange slices.

Equipment

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.

Find it online: https://jennifercooks.com/mulled-wine/