45 minutes
A warm and aromatic beverage perfect for cold weather, featuring red wine infused with citrus, brandy, and spices.
Oranges, One peeled and juiced, one sliced for garnish
each
cups
Brandy
0 oz
Dark Brown Sugar
cups
Cinnamon Sticks
each
Whole Cloves
each
Cardamom Pods, Slightly crushed
each
1. Prep Citrus
Using a vegetable peeler, remove the peel from one orange in wide strips. Juice the peeled orange. Slice the remaining orange into rounds for garnish.
2. Combine Ingredients
In a large nonreactive saucepan, combine the orange peel and juice with red wine, brandy, brown sugar, cinnamon sticks, cloves, and cardamom pods. Stir the mixture over medium heat until the sugar has fully dissolved, approximately 2 minutes.
3. Simmer & Infuse
Increase the heat and bring the mixture to a boil. As soon as it boils, immediately lower the heat to a gentle simmer. Allow the wine to simmer for about 30 minutes, letting the flavors combine.
4. Strain & Serve
After simmering, strain the mulled wine to remove the spices and orange peel. Ladle the hot mulled wine into cups or mugs.
5. Garnish
Garnish each serving with a round of the reserved orange slices.
Combine red wine with apple cider as the liquid base. Introduce cinnamon sticks, cloves, and allspice for warmth. You can also add a touch of brandy for depth.
Use a dry white wine, sweeten with a touch of honey, and add sliced pears along with the traditional spices. A sprig of rosemary or thyme adds an aromatic twist.
Experiment with different types of red wine. A full-bodied wine like Malbec or Shiraz will create a robust mulled wine, whereas a lighter Pinot Noir will yield a more delicate version.
Add a cup of cranberry juice along with orange slices to your red wine base. Sweeten with maple syrup and include a cinnamon stick and a few cloves.
Instead of the classic cinnamon and cloves, try star anise and cardamom for an exotic twist. A pinch of freshly grated nutmeg can also add depth.
Heat the wine slowly to preserve alcohol and delicate flavors, ideally using a slow cooker set on low heat.
Start with a good quality, yet affordable, medium-bodied red wine like Merlot, Zinfandel, or Garnacha. Avoid overly robust or tannic wines, as well as anything too pricey since the nuances will be lost.
Infuse the wine with spices for around 30 minutes, tasting periodically to avoid overpowering flavors and removing spices once the desired flavor is achieved.
Gently toast spices like cinnamon sticks, cloves, star anise, and cardamom pods in a dry skillet until fragrant to enhance their flavors.
Use brown sugar, honey, or maple syrup for depth and start with a small amount, adjusting to taste.
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