Description

This cozy slow cooker mulled wine with orange and cinnamon fills your house with a holiday market smell, takes about five minutes of actual work, and makes you look like you put way more effort into it than you did. It’s the perfect hands-off drink for cozy nights and holiday gatherings.

Ingredients

Scale

1 bottle (750 ml) dry red wine (Merlot, Zinfandel, or Cabernet Sauvignon)
1/4 cup honey or maple syrup
1/4 cup fresh orange juice (about 1 medium orange)
1/4 cup brandy or cognac (optional)
2 cups apple cider or apple juice
2 large oranges (one for juicing, one for slicing)
4 cinnamon sticks (preferably Ceylon)
6 whole cloves
3 star anise pods
1 teaspoon whole allspice berries
1 vanilla bean or 1 teaspoon vanilla extract
3 thin slices fresh ginger (from a 1-inch piece)
For garnish: extra orange slices, fresh cranberries, additional cinnamon sticks, star anise pods

Instructions

Prep your oranges: Wash both oranges well. Juice one to get 1/4 cup fresh juice. Slice the other into thin rounds (about 1/4-inch thick). Optionally, poke cloves into the orange slices for presentation.
Combine the liquids: Pour the entire bottle of red wine into the slow cooker. Add apple cider, fresh orange juice, honey (or maple syrup), and brandy (if using). Stir with a wooden spoon.
Add the spices: Drop in cinnamon sticks, star anise, allspice berries, sliced ginger, and vanilla bean or extract. Add the whole cloves (or clove-studded orange slices). Optionally, use a muslin bag or tea infuser for easier straining.
Add the orange slices: Arrange orange slices on top of the liquid. Some will sink, some will float.
Set it and forget it: Cover and set slow cooker to LOW. Let warm for 2 to 3 hours until steaming hot but not boiling. If it starts bubbling, reduce to WARM.
Taste and adjust: After 2 hours, taste. Add more honey for sweetness, let it go longer for more spice, or add more brandy for strength. Adjust to preference.
Serve it up: Ladle into mugs. Strain through a fine-mesh strainer if desired to remove whole spices, or ladle carefully and warn about cloves.
Garnish and enjoy: Top each mug with a fresh orange slice, a few cranberries, and a cinnamon stick. Serve warm.

Notes

Don’t let the mulled wine boil; high heat will cook off the alcohol and make spices bitter. The flavors develop best after 2-3 hours. This recipe doubles beautifully for a crowd. Leftovers can be refrigerated for up to 5 days or frozen for up to 3 months. For a non-alcoholic version, substitute wine with red grape or pomegranate juice and apple cider.

Prep Time: 5 minutes
Cook Time: 2 hours 30 minutes
Category: Beverage
Cuisine: European

Nutrition

Serving Size: 6 ounces
Calories: 165
Sugar: 16
Sodium: 10
Carbohydrates: 20

Keywords: mulled wine, slow cooker, crockpot, orange, cinnamon, holiday, winter, cozy, warm drink, red wine