There are two kinds of people in the world: those who love red wine and those who love white. But when the temperature drops and the snow flies, a whole lot of white lovers turn red. ‘Tis the season for warm, bold, sweet and spicy. And come holiday time, mulled wine amps up the best qualities of a good red.
All you need for this hot toddy is cinnamon sticks, whole cloves, whole peppercorns, an orange, sugar, port and two bottles of cheap inexpensive, full-bodied red wine like a cabernet or shiraz (the fact that you can use inexpensive wine and port makes this recipe even more delicious!).
Start by peeling the orange with a vegetable peeler.
Then have a little contest with yourself to see how long you can make the peel before it ends. Just kidding. I didn’t do that.
Okay, I did.
Add three cinnamon sticks. It’s best to do this in a small saucepan, but I don’t have one (crazy, I know) so I just put this all in my Le Creuset and it worked fine.
Then add 1 teaspoon of whole cloves.
Next add 1 teaspoon of whole peppercorns. You don’t have to add these, but I really like a little spicy heat in my mulled wine. If you like a lot of heat, just add more than a teaspoon.
Then put the orange peels into the pot.
Add 1 cup of water to the spice mix and bring to a boil. Simmering the spices in a little water first means you don’t have to overcook the wine to infuse it with flavor.
Reduce heat and simmer until cinnamon sticks start to unfurl and spices have released their flavor, about 15 minutes.
Add 1/2 cup sugar …
And 1/2 cup port. Doesn’t that look pretty? Makes me feel Christmas-y just lookin’ at it.
Once you’ve mixed those ingredients together, add the wine. Bring to a simmer over low heat, then turn off heat. At this point, you may strain the mulled wine if you like, but the cinnamon sticks, cloves and peppercorns will fall to the bottom of the pot.
Ladle into mugs and serve immediately (in your Dollar Store Christmas mugs!)
Mulled wine, you bring joy to my world.
Happy Holidays, everyone!
Printable Recipe
Print Options
Description
Quick Mulled Wine.
Ingredients
- 3 sticks Cinnamon (2-3 Inches Long)
- 1 teaspoon Whole Cloves
- 1 teaspoon Whole Peppercorns
- 1 whole Orange Peel, Removed With A Vegetable Peeler
- 1 cup Water
- ½ cups Sugar
- 2 bottles (750ml Bottle) Full-bodied Red Wine, Such As Cabernet Or Shiraz
- ½ cups Port
Preparation Instructions
Bring cinnamon, cloves, peppercorns, orange peel and water to boil in a small saucepan. Reduce heat and simmer until cinnamon sticks start to unfurl and spices have released their flavor, about 15 minutes.
Bring contents of saucepan, sugar, wine, and port to simmer over low heat in a Dutch oven or large saucepan. Turn off heat. Ladle into mugs and serve immediately.
_______________________________________
Three Many Cooks is the always-entertaining food blog of Pam Anderson and her two daughters, Maggy and Sharon. Pam is a well-known and much-respected food writer and author, Maggy is a “hippy adventurer meets 1950s housewife,” and Sharon refers to herself as a recovering food snob learning to survive on a graduate student’s budget. Theirs is a strong relationship both inside and outside the kitchen, and it shows in the food they create and the stories they tell.
53 Comments
Comments are closed for this recipe.
Barbara Louise on 12.29.2010
I made this tonight, w/0 the pepper corns because, well… I don’t like pepper… and it was soooooooooo YUMMY
Thank you soo much, it was a great addition to my holiday party…
Patricia Song on 12.25.2010
amo vinho quente!a unica diferenca da sua receita e que coloco gengibre tambem.e nao coloco agua.coloco vinho diereto.uma delicia.
Gretchen on 12.22.2010
Going to have everyone over here for dessert Christmas night. Christmas eve we are going to church and then home for cookies. Merry Christmas!!
Nordia on 12.22.2010
This weekend I am hosting brunch for my best-friends. Then off to dinner on Christmas day at my in-laws. On Sunday back to work:(
Should be a great weekend!!! May even make a carrot to take to work.
Karen G on 12.22.2010
First I want to catch up some much needed sleep as I have 2 jobs, then I will spend Christmas eve with my family and Christmas day with my “sweeties” family. then back to work on the 26th.
Shannon Wilson on 12.22.2010
Having our traditional breakfast of sharp cheese baked in half and half over toast for Christmas. I know sounds weird but with strawberry jam on top I loved it since my grandma made it when I was a child.
JeanneW on 12.19.2010
On sulfites…good French wine is also a good choice. It only contains trace amounts of sulfites because their packaging laws don’t require its use as a preservative. My friend has the same problem and has no issues with French wines.
karen on 12.16.2010
Mulled wine must be heated before serving, but if it boils, the alcohol will burn off. Sometimes this is done deliberately in order to produce a non-alcoholic version, but more often, mulled wine is heated only to between 140 and 158 degrees Fahrenheit (60 or 70 degrees Celsius).
Fabs on 12.15.2010
I’ve never made Mulled Wine, but it looks like fun! How long will this be good for? Do you have to throw the left overs our or can you reheat the next day?
AngAK on 12.14.2010
for CassieSue, slice up some apple and maybe add a bit of pineapple for that fruitiness that is nice in mulled wine. Also, the spice cardamom has a hint of citrus flavor and you could add a bit of that to the spices.
Mark on 12.12.2010
Drinking hot red wine takes a little getting used to, but I enjoyed the recipe and I am learning to appreciate it. It would be best on a moonlit stroll in the snow with my sweetie but huddled around the fireplace isn’t too bad either!
Lisa on 12.12.2010
II actually popped in looking to see if there happened to be a KA mixer Giveaway looming, and lo and behold, my eyes are greeted with stunning photos of mulled wine. It looks amazing, and it’s something I’ll definitely be serving my guests this Xmas!
Speaking of Giveaways, I have one going myself on my blog, a double giveaway of some really cool things. Nowhere near a KA mixer, but still great stuff
LOVE your site!
Abiola on 12.11.2010
You had me at the word wine!! Thanks for your wonderfully audacious recipes. xoxo
Vicki on 12.11.2010
hjcary I love Badger Mountain NSA Wine. I have tried the other ones you have mentioned and BM is hands down my favorite. In addition to the NSA Merlot I also like their Pure Red in the box. This wine is NSA, Vegan, lasts 3-4 weeks open, and the plasitic liner is BPA free!
Leilani on 12.11.2010
I had mulled for the first time a few years ago when I visited some friends in Heidelburg, Germany. It was delightful. Thanks for the memory.
That’s all.
Pam on 12.11.2010
Nice. I will try this not so much to taste but to smell.haha. I love the dollar store mugs.
Annie on 12.10.2010
I’m an American expat living in Germany right now… and have to agree – there is nothing better than Glühwein (mulled wine) in the winter! Grab a mug full and start strolling the Christkindl Markts – but if you don’t have that – just walk through your neighborhood and enjoy the lights!!!
hjcary on 12.10.2010
Thank you MOV on the sulfite tip. I agree I try to only buy the stuff with no added sulfites or no detectable sulfites. We usually buy “Our Daily Red” and “Nebula” One we have on our shelf but have not tried is ” Badger Mountain N.S.A. Organic Merlot” I do not know what I was thinking when I purchased that wine with the added sulfites. I guess I wasn’t.
emisformay on 12.9.2010
omgosh, I’m seeing mulled wine mentioned everywhere. I guess it’s a sign I must try it
Bec on 12.9.2010
I think this is the year I will try mulled wine. This sounds delicious and is so festive!
Karen on 12.9.2010
This sounds so good. I just want to know how you knew I got two new Christmas mugs at the dollar store!!!
laura @ alittlebarefoot on 12.9.2010
i have really been jonesing for mulled wine this winter. must make this! thanks.
Cassie Sue on 12.9.2010
Thanks Maggy! I will give it a try.
Jill on 12.9.2010
I think we could use a vat of this bubbling away. Ok, maybe a simmer is better. Think I shall get out the crockpot and fire it up. Cheers to all!!!!
fortuitouschange on 12.9.2010
Does anyone know if this can be made ahead of time and brought to an event/party? Is it alright to make, allow it to cool and reheat??
Maggy on 12.9.2010
Cassie Sue – I have never tried it without citrus, but I think it would be equally delicious with just the cinnamon, cloves, peppercorns, port and sugar. Lots of flavor there. And just the fact that it’s spice and warm will probably do the trick!
Leila Vibrola on 12.9.2010
I’m actually allergic to sulfites–I’ll have an asthma attack if I drink wine with a lot of sulfites in it. All wine contains sulfites; it’s a natural byproduct of the fermenting process. Some wines have added sulfites to help preserve them. There is no such thing as wine without sulfites, but organic wine should have the least amount. That said, I’m going to make this for my husband, and I’ll limit myself to one small cup!
Mrs. Puma on 12.9.2010
mmm, This sounds really tasty! We make wassail every New Year’s, but this wine version sounds like something I need to make this weekend.
Christina in MN on 12.9.2010
I think I’ll make this instead of trying to make Glogg.
They seem to be similar.
Kirsten W'ski on 12.9.2010
Yum… we made this at our winter wedding but also had vodka in it to appease the polish half of my family… delish!
countrypanda on 12.9.2010
I had no idea making Mulled Wine was so easy. I’m going to have to do this…when I finish being pregnant.
Jennifer H. on 12.9.2010
This is totally yummy, but for those who don’t drink or can’t like the pregnant crowd (*ahem…ME! blah.) Use the same spice mixture but leave out the peppercorns and then use apple juice or cider and cranberry juice (more apple, less cranberry) instead of the wine. We call it Wassail in our family and it practically lives in my crockpot from Thanksgiving through New Year’s! Good for the kiddos at parties too!
Adrianna from A Cozy Kitchen on 12.9.2010
Ohhh la la. That looks so good and cozy.
Manny on 12.9.2010
@Tami I was just going to say the same thing! My ex’s wonderful mom used to just throw everything into a crockpot and let it go all day. If you’re not into wine, just sub apple cider for the wine, and it’s delicious as well
Tami on 12.9.2010
Eeeee!!! Gluwein!! My sister lives in Berlin and introduced mulled German wine to me many years ago. It’s my all time FAV! .
Quick tip: After you boil the spices together- transfer to a crockpot to keep heated (esp. during parties). Not only does it keep the mulled wine piping hot (how you want it) but it puts the best aroma out. Your neighbors will find any excuse to come knock on your door
Cindy on 12.9.2010
For buffet serving, try a crock pot!
Michele Cook on 12.9.2010
that sounds fabulous…. might just have to happen here on Sunday… mmmm
Mark on 12.9.2010
Wow, that looks good.. I will be off to the store in a few hours and plan to give it a whirl (I’m getting burned out on spiced cider and eggnog already) since the wine is cooked there is no alcohol content correct?
Heidi on 12.9.2010
Aaahhhh….this reminded me of sipping on gluwein in one of the many Christmas Markets in Germany. That stuff will warm you up and have you feeling festive in no time!
Cassie Sue on 12.9.2010
Ok, random question….
I’m HORRIBLY allergic to citrus. If I leave out the orange, will it totally ruin the mulled wine experience? Or can I use something else?
I can never buy mulled wine spices in the store because of the added oranges, but I LOVE how it smells.
Annie on 12.9.2010
Yum! I totally feel like making this now. I know it’s only 7 o’clock in the morning, but it’s 5 o’clock somewhere, right?
Patrice on 12.9.2010
I am going to a holiday party this weekend and I think this would be great to take for my potluck item. Load it into a big thermos dispenser type thing and we’re off. (literally after we drink enough of this. lol) Joy to the World! TY for great recipes and ideas!
MOV on 12.9.2010
This is for hjcary. I, too, get red wine headaches. One way to avoid this is by buying only ORGANIC wine which does not have sulfites.
You asked if cooking the wine removes sulfites? No. I found this link for you:
http://waterhouse.ucdavis.edu/winecomp/so2.htm
and he says the only way to get rid of sulfites is to add a tiny amount (think milligrams) of hydrogen peroxide to the entire BOTTLE of wine (not just a glass of wine, the whole bottle of wine).
Sounds like too much work. Just buy organic.
MOV
hjcary on 12.9.2010
I purchased some “inexpensive” red wine the other day that unlike most wines I purchase must have had added sulfites because each evening I drank a glass of it I woke the next morning with an excruciating headache. I have discovered if I purchase wine that says either “no added sulfites” or “no detectable sulfites” I am fine with no headache. My question is will cooking the wine like this remove the sulfites? Like can I use that wine up making something like this and be ok? If anyone knows the answer I would love to hear it. Thanks.
Penelope on 12.9.2010
Goodness, this looks delicious! A must do!
Alycia on 12.9.2010
Thanks, I was just about to come online and look for a recipe for a Christmas party tomorrow night. Saved me the ffort! THanks!
Ash H. on 12.9.2010
I am way too excited about this. Now I have to have a Christmas party so I can pretend like I made this for every one else and then hide a batch under my bed.. I can’t tell you what happens next.
Heather (Heather's Dish) on 12.9.2010
mulled wine is one of my favorite things of the year…it’s incredible!
plum7 on 12.9.2010
I’m with Ann. Guess we get to laugh at ourselves occasionally.
Ann on 12.9.2010
I have to laugh at the comment “Doesn’t this look pretty?” Before I knew what the ingredients were, when I first looked at the picture I thought it looked like there were mouse droppings in it and the sugar looked like something phlegmy. It did NOT look pretty until I knew what the ingredients were. Then I could visualize it differently.