Mulled Wine Recipe
Mulled Wine Recipe photo by Taste of Home

Mulled Wine Recipe

Publisher Photo
This mulled wine is soothing and satisfying with a delightful blend of spices warmed to perfection. Refrigerating the wine mixture overnight allows the flavors to blend, so don't omit this essential step.—Taste of Home Test Kitchen
TOTAL TIME: Prep: 15 min. Cook: 30 min. + chilling
MAKES:5 servings
TOTAL TIME: Prep: 15 min. Cook: 30 min. + chilling
MAKES: 5 servings

Ingredients

  • 1 bottle (750 milliliters) fruity red wine
  • 1 cup brandy
  • 1 medium orange, sliced
  • 1 medium lemon, sliced
  • 1 cup sugar
  • 1/8 teaspoon ground nutmeg
  • 2 cinnamon sticks (3 inches)
  • 1/2 teaspoon whole allspice
  • 1/2 teaspoon aniseed
  • 1/2 teaspoon whole peppercorns
  • 3 whole cloves
  • GARNISH:
  • Cinnamon stick, star anise and orange twist

Nutritional Facts

3/4 cup equals 379 calories, trace fat (trace saturated fat), 0 cholesterol, 10 mg sodium, 46 g carbohydrate, trace fiber, trace protein.

Directions

  1. In a large saucepan, combine the wine, brandy, orange, lemon, sugar and nutmeg. Place remaining spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag to wine mixture.
  2. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer gently for 20 minutes. Cool; cover and refrigerate overnight.
  3. Strain; discard fruit and spice bag. Reheat wine; serve warm in mugs. Garnish as desired. Yield: 5 servings.
Editor's Note: This recipe was tested with Rioja wine. Merlot would also work well.
Originally published as Mulled Wine in The Taste of Home Cookbook 2007

Nutritional Facts

3/4 cup equals 379 calories, trace fat (trace saturated fat), 0 cholesterol, 10 mg sodium, 46 g carbohydrate, trace fiber, trace protein.

Reviews for Mulled Wine

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   (2)
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MY REVIEW
Reviewed Dec. 23, 2011

"Made this for New Year's Eve last year and it was a huge hit. Making it again for Christmas Eve tomorrow. Be careful though, it's strong stuff!"

MY REVIEW
Reviewed Nov. 9, 2011

"Love this recipe. It was a huge hit at my house. My husband asks me to make it all the time."

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