Mulled Wine
Test Kitchen-Approved
Photo by Isabelle Jardin
Tips & Tricks
Keep it warm: If serving over time, keep the wine on the lowest heat or in a slow cooker set to “warm.”
Make ahead: You can prepare it earlier in the day and reheat gently before serving — the flavors deepen beautifully.
—Isabelle
Ingredients
- 2 bottles (750 ml each) red wine (any dry or semi-dry variety — Merlot, Cabernet Sauvignon, Shiraz, etc.)
- 2 cups fresh cranberries
- 2 - 3 cinnamon sticks
- 1 - 2 tablespoons brown sugar (adjust to taste)
- 6 - 8 whole cloves
- 2 star anise (optional)
- 2 oranges, sliced
- 2 apples, sliced
- Optional: ¼ cup brandy or orange liqueur for extra warmth and depth
Directions
- Step 1
Combine ingredients: In a large pot or saucepan, add the red wine, cranberries, cinnamon sticks, brown sugar, cloves, star anise, orange slices, and apple slices.
- Step 2
Heat: Warm the mixture over medium-low heat until it’s just below simmering (don’t let it boil — boiling can cook off the alcohol and make it bitter).
- Step 3
Simmer and infuse: Once warmed, reduce heat to low and let the mixture gently simmer for 20–30 minutes, stirring occasionally. The cranberries will start to pop and release their tart juice, blending beautifully with the spices.
- Step 4
Taste and adjust: Taste the mulled wine — if you like it sweeter, add a bit more brown sugar.
- Step 5
Strain and serve: Strain out the fruit and spices using a fine mesh sieve or slotted spoon. Serve warm in mugs or heatproof glasses (straining is optional).
- Step 6
Optional garnish: Add a fresh orange slice, cinnamon stick, or a few floating cranberries to each glass for a festive touch.