Mulled Wine

Ingredients

• 750 ml dry fruity red wine (1 bottle; Merlot, Zinfandel, or Cabernet Sauvignon work well)
• 2 cup apple cider
• 0.25 cup honey
• 1 orange (zested and juiced)
• 5 whole cloves
• 4 green cardamom pods
• 2 cinnamon sticks
• 1 whole star anise
• 0.25 cup brandy
• orange slices (for garnish; estimate 6 slices)
• cinnamon sticks (for garnish; estimate 6 small sticks)

Steps

1. 1

   Add the red wine to a Dutch oven or another large, heavy pot.

2. 2

   Add the apple cider, honey, orange zest, and orange juice to the pot. Stir until the honey is incorporated.

3. 3

   Add the cloves, cardamom pods, cinnamon sticks, and star anise.

4. 4

   Bring the mixture to a simmer over medium-high heat, watching closely so it does not boil.

5. 5

   Reduce the heat to low and simmer gently for 30 minutes. Keep the wine below a boil to preserve its flavor and alcohol.

6. 6

   Stir in the brandy.

7. 7

   Ladle the hot mulled wine into mugs. Garnish each serving with an orange slice and a cinnamon stick, then serve warm.

Notes

To make in a slow cooker, combine the wine, cider, honey, orange zest, and orange juice in a 3-quart or larger slow cooker. Add the spices and cook on Low until warm, 30 minutes to 1 hour depending on the slow cooker. Stir in the brandy before serving; use the Keep Warm setting to hold it, or alternate between Low and Off. The recipe scales easily. For freezing, cook the wine at a rolling boil for 5–6 minutes to cook off the alcohol, cool completely, and freeze in ice-cube trays; blend the cubes with full-fat yogurt for sorbet. Wine that has not been boiled will not freeze hard but can be used for slushies.

Nutrition per serving

• drink
• holiday
• festive
• stovetop
• slow-cooker
• warm beverage
• vegetarian
• gluten-free