Crockpot or Stovetop - This warm spiced wine is a delicious addition to your holiday entertaining. Difficulty: Beginner
Cuisine American
Keyword Misc.
Method Slow Cooker, Stove Top
Prep Time 5 minutesminutes
Cook Time 1 hourhour
Servings 6
Equipment
4 - 5 Qt. Slow Cooker or Large Pot
Cheesecloth
INGREDIENTS
10Whole Cloves
5Whole Cinnamon Sticks - plus extra for garnish
3Star Anise - plus extra for garnish
750mLDry Red Wine - Cabernet Sauvignon, Merlot, Pinot Noir
1cupApple Cider
3Clementines - sliced + extra for garnish
½cupGrand Marnier or Brandy
2Tbsp.Pure Maple Syrup (or Honey) - NOT Pancake Syrup
INSTRUCTIONS
Place the whole cloves, cinnamon sticks, and star anise into the middle of a square of cheesecloth. Fold the corners of the cheesecloth together and use kitchen string to tie it into a satchel to contain the spices.
Stovetop Instructions
Pour the red wine, apple cider, and sliced clementines into a deep dutch oven or pot. Add in your spice satchel.
Heat over medium heat and bring just to steaming. (No heavy simmer or boil.) Reduce heat to low and cook for 20 minutes up to 1 hour. The longer it cooks, the spicier it becomes.
Remove the spice satchel. Gently stir in the brandy and maple syrup, if using.
Crockpot Instructions
Pour the red wine, apple cider, and sliced clementines into a 3 to 4 quart crockpot. Add in your spice satchel.
Set your crockpot to low, cover and heat the wine for 1 hour, or until hot. Turn your crockpot to WARM and remove the spice satchel. Gently stir in the brandy and maple syrup, if using.
Notes
Serve mulled wine warm with extra clementine slices, cinnamon sticks, and star anise.