A little cheeky humor for this damp Columbus day. Brrr. My house is cold. I am too stubborn to acknowledge that fall is in fact here and that the heat – only occasionally – needs to be turned on. Sometimes I can get away with alternative heating, whether it is baking a batch of warm chocolate chip cookies or filling the house with the scent of mulled wine.
I love mulled wine. It brings together a few of my favorite things; deep earthy spices like cloves and star anise, warmth, and wine! I have found the best wine to use is a soft-bodied red, such as Unionville Vineyard’s Revolutionary Red, which has subtle fruity notes that are enhanced with the added mulled wine ingredients.
total time ~40 minutes yield: 4 servings
- 1 bottle of Revolutionary Red
- 1 orange
- 3 cinnamon sticks
- 1 tablespoon of cloves
- 1 tablespoon of allspice
- 1 tablespoon of star anise
- ¼ cup honey whiskey*
- 2 cups apple cider*
* I do not add additional sugar to my mulled wine. Instead, I use the sweetness from the apple cider and honey whiskey to balance the spices.
- Add wine, whiskey, apple cider, star anise, and cinnamon sticks to slow cooker or pot.
- Cut orange in half. Add juice of 1 orange half to slow cooker or pot
- Slice the other orange half into disks. Stud orange circles with cloves and star anise. This will save you from having to find them again
- Turn stove top on low OR turn slow cooker onto warm. Wait about 30 minutes and enjoy!
Another great thing about mulled wine is you can play with the flavors. Maybe you do want to add a little brown sugar, or better yet maple syrup. Have ginger laying around – grate some in for an added kick. Share with us your favorite mulled wine recipe!