Cranberry Mulled Wine
Earlier in the holiday season, Ken took me to an amazing Christmas market that is hosted by the German-American Society of Tulsa. Upon entering, we were greeted by a sweet older lady who was selling her homemade mulled wine. We hadn't gotten cash out for the event yet, but she insisted on giving us a cup of mulled wine regardless.
As we shopped and sipped and waited in line for the best schnitzel and strudel I've had in a very long time, I could tell Ken really liked it. "I know how to make that!" I said. And I couldn't wait to get the ingredients to make some more for him. The lady was even kind enough to share her own recipe with us, though as it turns out, she makes it just the way I would only she adds lemon. I prefer it with just orange, and this time I added cranberries.
Ken and I enjoyed it on one of our evenings in, snuggling near our lit Christmas tree and watching BFG with our girls. It's such a good movie, by the way, if you haven't seen it yet.
You can enjoy this festive cocktail all winter long, and if you can't find fresh cranberries, simply omit them from the recipe or add in about a cup of cranberry juice. If you have more mulling spices; like nutmeg, allspice, etc., feel free to add those as well. I simply stuck with cinnamon sticks so I wouldn't have to restock all of my holiday spices. And yes, you can totally cook this in a slow-cooker as well.;) It's really a quite versatile recipe. If you like lemon, add some lemon. If you want it to be more sweet, add some more sugar. You could even add in some vanilla or maple extract, or use apple cider in place of the orange juice. Play around with it, or stick to the basic recipe. It'll be delicious either way!
- 1.5 liter red table wine (go with a Burgundy, Cabernet, or red blend for a strong wine, or use sangria or port wine for added sweetness)
- 2 large navel oranges - juice and zest
- 6 medium - sized cinnamon sticks (about 5" long each)
- 2 cups fresh cranberries
- 1/2 C granulated sugar
- dash of nutmeg
- **or replace the cinnamon sticks and nutmeg with a packet of mulling spices
1. Bring the wine to a simmer in a large pot, over medium high heat. Stir sugar and spices into the pot then add the orange juice and orange zest. Add in the fresh cranberries.
2. Turn down the heat to medium or low-medium, so you can slow simmer the wine for about 20 minutes.
3. You don't want it boiling, or the cranberries will pop open and release pectin, leaving you with a thickened sauce as opposed to wine...which by the way, is a great way to make wine-flavored cranberry sauce if you decrease the liquid and add more cranberries and sugar.;)
4. You can leave it on the lowest heat setting for up to 30 minutes after it has simmered, so the cranberry and spices really come through, and so you can have it ready to serve for a party if need be. Or of course, just warm it and serve it from a slow cooker.
*To cook it in a slow-cooker, combine ingredients and warm on high for 30 minutes then reduce to low heat or the "warm" setting to keep it ready-to-serve throughout the evening.
Serve it up warm, in a mug with a cinnamon stick and orange slice, and enjoy it with someone you love.💕
*Please let me know if you try it by sharing a pic and tagging me on Instagram with #KrisztinaCliftonRecipe Thanks!
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