Here in the Midwest, Autumn is quickly turning colder. It’s perfect weather for bonfires and snuggling in blankets. Mulled Wine is a great addition to fireside snuggling. It is so simple to make and can be ready in 20 minutes. Or if you are serving a crowd it can be mulled in a crock pot all day, ready when your guests arrive. This mulled wine recipe is sure to warm you during the Holidays.
So what is Mulled Wine?
Very simply, mulled wine is spiced, heated red wine. It is usually made with a bit of brandy and some form of sweetener. It’s very popular throughout Europe. You will be sure to find it at outdoor Christmas markets and especially Christkindlmarkets. Not only is it delicious, but the preparation will fill your home with the most welcoming scent of citrus and warm spices.
Spiced wine or mulled wine starts with a dry red wine that is heated slowly and mixed with whole spices such as cinnamon, star anise, allspice, cloves, and citrus such as oranges lemons or limes. It can also be sweetened with agave honey, sugar or even apple juice.
It’s so simple and so delicious. Enjoy it now and all throughout the season.
Mulled Wine
INGREDIENTS
- 1 (750 ml) bottle of dry red wine
- 1/4 cup brandy
- 1 orange, sliced into half rounds
- 8 whole cloves
- 2 cinnamon sticks
- 2 star anise
- 2–4 tablespoons sugar, honey, or maple syrup to taste (you can also use apple juice to sweeten your mulled wine)
- optional garnishes: citrus slices (orange, lemon and/or lime), extra cinnamon sticks, extra star anise, rosemary sprigs
METHOD
- Combine all ingredients in a saucepan, and heat just barely to a simmer over medium-high heat.
- Be careful not to boil the mulled wine just simmer gently.
- Reduce heat to low, cover, and let the wine simmer for at least 15 minutes or up to 3 hours.
- Strain, and serve warm with your desired garnishes.
NOTES
This can easily be made in a crock pot on low for a crowd.
Feel free to use your choice of sweetener here, or leave the mulled wine un-sweetened.
You can also place the oranges, cloves, cinnamon, and star anise in a cheesecloth. Simply strain and pull out the bundle when ready to serve.
About the Author
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. Her Blog, Table and Dish is a website devoted to celebrating and curating the many ways that food binds us. Sally hopes that her recipes and images will inspire you to gather your friends and family in the kitchen to make memories, use the time to connect with busy kids, chat over mixing bowls, get messy, laugh, sing, set the table, clear the table, pass the salt, debate the days topics and pray. You can follow her here as a weekly contributor to 365Barrington and Heinen’s as well as via Table and Dish on Instagram and on her website at TableAndDish.com.
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