1 bottle (750 ml) cabernet sauvignon or other dry red wine
1 cup fresh or frozen cranberries
2/3 cup sugar
1/3 cup bourbon
1/3 cup orange juice
4 teaspoons grated orange zest
Orange slices, optional
Place cinnamon sticks, cloves and rosemary on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag.
In a 1-1/2-qt. slow cooker, combine the wine, cranberries, sugar, bourbon, orange juice and zest. Add spice bag. Cover and cook on low until heated through, 4-5 hours. Discard spice bag. Serve warm and, if desired, garnish with orange slices and additional cinnamon sticks and cranberries.
Slow-Cooker Mulled Wine Tips
What other wines would work well in slow-cooker mulled wine?
If you don't have cabernet sauvignon, consider dry and fruity red wines such as merlot, malbec, pinot noir, grenache, or zinfandel. Have any extra? Use it in these flavorful recipes that incorporate wine.
What is a good substitute for the bourbon?
If bourbon isn’t your thing, brandy is another liquor commonly used in mulled wine. You can save the remaining brandy to mix up these brandy cocktails for your next soirée.
Can you make slow-cooker mulled wine ahead of time?
Absolutely! You can make your slow-cooker mulled wine up to 3 days ahead, cool completely at room temperature, and store in an airtight container in the fridge. To serve, empty into a large saucepan or Dutch oven and warm over gentle heat on your stovetop. You can also reheat this cozy homemade drink recipe in a slow cooker on low heat.
Heat 3 tablespoons light corn syrup in microwave until warm; gently toss with 1 cup fresh or frozen cranberries, allowing excess syrup to drip off. Toss in 1/3 cup sugar to coat. Place on waxed paper; let stand until set, about 1 hour.