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Slow Cooker Mulled Wine Recipe
Ash Tyrrell

Slow Cooker Mulled Wine Recipe

I just made a big batch of slow cooker mulled wine last evening, and I can’t wait to tell you all about it. As the aromas of cinnamon and orange floated through my kitchen, I felt cozy and festive. I invited a few friends over and they couldn’t stop sipping from the pot.
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Prep Time 10 minutes
Cook Time 1 hour
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 2 750 ml bottles dry red wine — pick one you’d enjoy drinking, since the wine’s character still shows through
  • 1 large orange — zest in strips plus juice, for brightness and citrus notes
  • 3 cinnamon sticks — whole sticks release flavor slowly without getting gritty
  • 8 whole cloves — use whole so you can strain them out later
  • 1 tablespoon allspice berries — adds depth and warmth without overpowering
  • 1 star anise pod — gives a subtle licorice note
  • ½ cup dark brown sugar — brown sugar adds molasses richness better than plain white
  • 1 cup brandy — optional but helps lift the flavors and add body

Method
 

  1. I start by zesting the orange into long strips (a vegetable peeler works great) and then squeezing out its juice. I combine the zest, juice, cloves, cinnamon sticks, allspice, and star anise.
  2. I pour both bottles of red wine into the slow cooker, then add the citrus and spice mixture along with the dark brown sugar (reserving the brandy for later). I stir gently so the sugar dissolves.
  3. I set the slow cooker to LOW and let it warm for about one hour — not boiling, but hot enough for flavors to meld. Once the hour is up, I switch to WARM, strain out the solids with a fine mesh strainer, and stir in the brandy. Then I’m ready to ladle and serve

Notes

  • Always taste before adding brandy or extra sugar — the wine and spices may already be balanced.
  • Use whole spices instead of ground — powder floats, gives uneven texture, and is harder to filter.
  • Don’t let the mixture come to a boil — high heat will evaporate alcohol and make the wine taste bitter.
  • For a cleaner finish, strain through cheesecloth in addition to a sieve if your mesh strainer is coarse.
  • Keep the slow cooker on a “keep warm” setting once done so guests can serve themselves all evening.