Easy Mulled Wine

A wonderful, cozy drink for fall and winter, this has always been a big hit at Thanksgiving and Christmas parties!

Mulled wine is popular all over Europe, and for a very good reason! It’s warm, deliciously spiced, and makes those chilly grey days feel a little brighter.

I’ve included a recipe for both red mulled wine and white mulled wine! The red is a bit heavier in flavour and spices, the white is a bit lighter and sweeter, but both are delicious!  For a white, I’d suggest a Chardonnay or Sauvignon Blanc and for a red, a Pinot Noir or a Merlot.

Prep time: ~20 minutes
Gluten-free
Serves 8-12

Ingredients:

For the white mulled wine:

  • 1 bottle (750 ml) white wine.
  • 1 orange.
  • 5 cloves.
  • 3 star anise.
  • 2 cm fresh ginger, peeled and sliced thinly.
  • 3 tbsp white sugar.
  • 1/2 cup water.

For the red mulled wine:

  • 1 bottle (750 ml) red wine.
  • 1 orange.
  • 1 lemon.
  • 5 cloves.
  • 2 star anise.
  • 2 cinnamon sticks.
  • 2 cm fresh ginger, peeled and thinly sliced.
  • 3 tbsp white sugar.
  • 1/2 cup water.

Cooking Instructions:

For the white wine:

Rinse the orange well under warm water. Using either a vegetable peeler or a zester (one that cuts the peel into thin strips), remove as much of the peel as you can without getting any of the pith. Juice the orange.

In a pot over medium-low heat, mix together the sugar, water, orange juice, orange peel, and spices. Once the sugar has dissolved, add in the wine, reduce the heat to low, and cover the pot to prevent the wine from evaporating. Allow to mull for at least 5 minutes, then reheat on medium-low until the wine is nice and hot.

For the red wine:

Rinse the orange and lemon well under warm water. Using either a vegetable peeler or a zester (one that cuts the peel into thin strips), remove as much of the peel as you can without getting any of the pith. Juice the orange.

In a pot over medium-low heat, mix together the sugar, water, orange juice, orange and lemon peel, and spices. Once the sugar has dissolved, add in the wine, reduce the heat to low, and cover the pot to prevent the wine from evaporating. Allow to mull for at least 5 minutes, then reheat on medium-low until the wine is nice and hot.

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