When we took our girls trip to the Fingerlakes in September, one of the wineries we stopped at had us taste their mulled wine, and we were all immediately obsessed. Needless to say, we definitely bought a case of the Red Jammer wine from the Glenora Wine Cellars.
When I finally got the chance to make a spiced mulled wine for fall, I took to the internet in search for a recipe that wouldn’t break my bank, would be delicious, and I could make in my slow cooker. And I came across a lot of different recipes. So I decided to make a bit of an amalgamation of them, taking a bit from one and a bit from another until I came up with a mulled wine that was all my own. Here’s my version of a spiced mulled wine for fall.
Ingredients (serves 4ish):
- 1 bottle red wine (Cabernet or Merlot – 750 ML)
- 1 large orange
- 3 cinnamon sticks
- 5 cloves
- 3 star anise
- 4 pieces dried ginger (or you could use fresh ginger if you have it laying around)
- 1/4 cup brandy
- 1/4 cup sugar or honey (can be omitted if sweet wine isn’t your thing)
- Wash and zest your orange.
- Turn the crockpot on high and add the wine, spices, brandy, sugar/honey, orange zest, and squeeze the juice from your orange into it as well.
- Stir until the sugar/honey dissolves. Turn the crockpot to low and let steep until it is fully heated, or for at least 30 minutes.
- Strain the wine through a cheesecloth to remove the zest and herbs.
- Serve warm and garnish with a cinnamon stick or slice of orange!
*Turn your crockpot to warm if you don’t plan on drinking right away.